Blueberry Quick Bread Recipe

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Most prepackaged quick bread mixes contain very little fruit. But this recipe calls for lots of juicy berries, so it's guaranteed to be moist and delicious.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 5 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold butter or margarine
  • 1-1/2 cups chopped walnuts
  • 4 eggs
  • 2 cups cold milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups fresh or frozen blueberries

Nutritional Facts

1 serving (1 slice) equals 208 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 208 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. Yield: 2 loaves.
Originally published as Blueberry Quick Bread in Cookin' Up Country Breakfasts Cookbook 1994, p69

Nutritional Facts

1 serving (1 slice) equals 208 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 208 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

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