Blueberry Breakfast Bread
Try this Blueberry Breakfast Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1 1/2 cups fresh blueberries
- 1 1/2 tsp vanilla extract
- 2 cups bob's red mill gluten-free all purpose flour (or a
- 1 cup non-dairy milk (i used almond)
- 1/3 cup oil (i used avocado but any neutral oil or melted coconut would be ok), if you prefer oil-free you can try applesauce instead
- Carbohydrate 8.20232426308236 g
- Cholesterol 1.08888888888889 mg
- Fat 0.33402296297436 g
- Fiber 0.746381500597353 g
- Protein 1.09594111111111 g
- Saturated Fat 0.158797407409459 g
- Serving Size 1 1 "x9" pan (57g)
- Sodium 29.3260185190314 mg
- Sugar 7.45594276248501 g
- Trans Fat 0.0410722962962962 g
- Calories 39 calories
Preheat oven to 400 degrees, and lightly oil 9"x9" pan or standard loaf pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.Pour into baking pan and bake for 20-25 min (9"x9" pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!
