Recipe from The Berry Patch - July 23, 2009 Newsletter - Printable Version

BANANA-BLUEBERRY NUT BREAD

Lenda High’s recipe

Ingredients: 

1½ c. flour
2/3 c. sugar
½ tsp. salt
2¼ tsp. baking powder
1/3 c. melted shortening or vegetable oil
½ c. instant oats
2 eggs
1 c. mashed bananas
1 c. chopped nuts
½ c. fresh blueberries, washed & well-drained

Preparation:

Sprinkle 2 tsp. of the flour over blueberries and set aside.  Sift rest of flour with sugar, baking powder and salt.   Stir in oats.  Blend eggs, shortening and bananas and add to dry ingredients.  Stir in nuts, fold in blueberries.  Pour into greased loaf pan.  Bake at 350 degrees for 1 hour.  Cool 10 minutes in pan, then remove to rack to complete cooling.

PEAR-BLUEBERRY BREAD

Lenda High’s Recipe

Ingredients:

3 c. flour
¼ tsp. baking powder
1 Tbsp. cinnamon
1 tsp. soda
½ tsp. salt
2 c. sugar
¾ c. vegetable oil
3 eggs, slightly beaten
2 tsp. vanilla
2 c. fresh pears, peeled, cored and grated
   (or quick-pulse them in food processor)
1 c. chopped nuts
1 c. fresh blueberries, washed and well-drained

Preparation:

Sift flour, baking powder, cinnamon, soda and salt.  In another bowl, combine oil, sugar, eggs, pears and vanilla.  Stir in dry ingredients, mixing until just moistened.  Stir in nuts and blueberries.  Pour into 2 greased 8 ½ x4 ½ x3-inch loaf pans.  Bake at 325 degrees for 1 hour or until bread tests done with a toothpick.  Cool in minutes before removing from pans.

*You can substitute chopped fresh cranberries for the blueberries for a different taste.

** Doubling this recipe will make 5 loaves – this bread freezes excellent!