Blueberry Nut Bread
From the kitchen of Afshan
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Contains nuts, Dairy‑free, Good for parties/potlucks, Kid friendly, Travels well
1 pint blueberries, rinsed but not dried off
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup pecans, chopped
2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 350 degrees.
Grease two 9x5 inch loaf pans.
In a medium bowl, combine the blueberries and 3 tablespoons of flour, toss to coat evenly.
In a large bowl, combine the remaining ingredients, mix well.
Carefully fold the blueberries into the rest of the ingredients.
Spoon the batter into loaf pans.
Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean.
Allow to cool slightly and then remove to a wire rack to cool completely.
This bread was heavy and the cinnamon seemed a bit overpowering. If I make it again I would decrease the oil by half, omit the cinnamon and increase the soda.