Ingredients:
3 cups flour
1 tsp. baking soda
2 cups sugar (divided into 1/4 cup and 1 3/4 cups)
1/2 - 1 tsp. ground nutmeg
1 1/4 cups canola oil
2 pints (4 cups) blueberries (mash about 1 cup of these)
1 tsp. salt
2-3 Tbsp. ground cinnamon (divided into two parts)
1/2 - 1 tsp. ground cloves
3 eggs, well beaten
2 tsp. lemon extract
Directions:
Preheat oven to 350 degrees F. Grease two large (9-inch) loaf pans. Mix 1/4 cup of the sugar and half of the cinnamon. Sprinkle pan and top of bread with this mixture. Place flour, salt, baking soda, remaining sugar, cloves, nutmeg, and the remaining cinnamon in a large bowl. Mix well. Make a well in the center of the dry ingredients. Add eggs, oil, and lemon extract. Stir in the blueberries. (Mashing some of the blueberries gives the bread a nice blueberry color.) If you use frozen blueberries, make sure they are frozen plain and not sugared. Divide batter between two loaf pans. Sprinkle top of bread with sugar/cinnamon mixture. Bake 1 hour.
To remove the loaves from their pans without losing the sugary topping, try this trick: double a sheet of aluminum foil, cut it to half the width of the pan and place it in the greased bread pan, up and over the edges, then pour in the batter. This will give you a handy way to lift the bread right out of the pan. Let it cool before eating. It's really even better the next day, believe it or not. Keep refrigerated.
3 cups flour
1 tsp. baking soda
2 cups sugar (divided into 1/4 cup and 1 3/4 cups)
1/2 - 1 tsp. ground nutmeg
1 1/4 cups canola oil
2 pints (4 cups) blueberries (mash about 1 cup of these)
1 tsp. salt
2-3 Tbsp. ground cinnamon (divided into two parts)
1/2 - 1 tsp. ground cloves
3 eggs, well beaten
2 tsp. lemon extract
Directions:
Preheat oven to 350 degrees F. Grease two large (9-inch) loaf pans. Mix 1/4 cup of the sugar and half of the cinnamon. Sprinkle pan and top of bread with this mixture. Place flour, salt, baking soda, remaining sugar, cloves, nutmeg, and the remaining cinnamon in a large bowl. Mix well. Make a well in the center of the dry ingredients. Add eggs, oil, and lemon extract. Stir in the blueberries. (Mashing some of the blueberries gives the bread a nice blueberry color.) If you use frozen blueberries, make sure they are frozen plain and not sugared. Divide batter between two loaf pans. Sprinkle top of bread with sugar/cinnamon mixture. Bake 1 hour.
To remove the loaves from their pans without losing the sugary topping, try this trick: double a sheet of aluminum foil, cut it to half the width of the pan and place it in the greased bread pan, up and over the edges, then pour in the batter. This will give you a handy way to lift the bread right out of the pan. Let it cool before eating. It's really even better the next day, believe it or not. Keep refrigerated.
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