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BLUEBERRY
OATMEAL BREAD
2/3
cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained)
blueberries
Heat
oven to 350°F. Grease bottom only of
loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5
x 3 inches.
Mix
brown sugar, milk, oil and eggs in large
bowl with spoon. Stir in remaining ingredients
except blueberries; beat 30 seconds. Fold
in blueberries. Pour into pan. Sprinkle
with additional oats if desired.
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Bake
45 to 55 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Loosen
sides of loaf from pan; remove from pan to wire
rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up
to 4 days, or refrigerate up to 10 days.
Makes
1 loaf (20 slices).
1
Slice: Calories: 160 (Cal. from fat: 65), Fat:
7g (Saturated: 1g), Cholesterol: 30mg, Sodium:
130mg, Carbohydrate: 22g, Protein: 3g.
[Gold
Medal, Let's Bake! no.30]
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