Blueberry Lemon Nut quick bread

another day, another quick bread.

 

as previously mentioned (here), blueberries are a staple in my house

 

so making this recipe was a no-brainer

 

 

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adding nuts to the berry and lemon bread party is something i had not tried before-

 

but i am so glad i did.

 

 

 

this bread recipe is now in the work week breakfast rotation.

 

most recently i made this bread and hard boiled eggs on a Sunday so they were ready for the whole week.

 

 

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just look at the fluffy crumbly bread with the juicy blueberry spots.

 

yummy

 

 

the ever growing list of quick breads:

 

lemon bread

coconut banana bread

chocolate banana bread

greek yogurt cranberry bread

zucchini carrot bread

 

 

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this blueberry recipe is a nice alternative to blueberry muffins-

 

which is something i make a lot and should start sharing with you. the list grows faster than i can share.

 

 

 

one year ago: brownie ice cream sandwiches [great. now i need to make these again immediately. thanks blogger-self]

 

 

happy baking

Blueberry Lemon Nut quick bread
 
adapted from http://penneylane.com/lemon-blueberry-bread/?fromt=yes
Ingredients
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup greek yogurt
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 4 scoops of protein powder of choice
  • 2½ cups all purpose flour
  • 1 cup old fashioned oats
  • ¼ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • zest of 1 lemon
  • 1 cup chopped walnuts or nut of choice
  • 1 cup frozen blueberries, do not defrost
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease 9x5 or 8x4 loaf pan.
  3. In a large mixing bowl or stand mixer gently combine brown sugar, milk, oil, and yogurt
  4. then add vanilla and eggs.
  5. then add in protein powder
  6. Add flour, oats, salt, baking powder, cinnamon and lemon zest and gently stir until just combined.
  7. Gently fold in blueberries and chopped nuts (remove from stand mixer for this step if using)
  8. Pour batter into loaf pan.
  9. Bake for approximately 45 minutes or until toothpick comes out clean.
  10. Cool in pan
  11. store in airtight container at room temperature for about 5 days.

 

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