0 recipes from contoocook and beyond

PENZEY’S BLUEBERRY BREAD

3 cups flour
l tsp. salt
l tsp. baking soda
2 tbsps. cinnamon
2 cups sugar
l tsp. ground cloves
l tsp. ground nutmeg
l-l/4 cups canola oil
2 pints blueberries (mash about l cup of these)
2 tsp. lemon exract
l cup chopped nuts
heat oven 350. rease 2 large (9″) loaf pans. Mix l/4 cup of the sugar and half of the cinnamon. Sprinkle pan and top of bread with this mixture. Place flour, salt, baking soda, sugar, cloves, nutmeg and remaining cinnamon in a large bowl. Make a well in center of dry ingredients. Add eggs, oil and lemon (3 eggs well beaten). Stir until dry ingredients are moistened. Stir in berries and nuts. Divide batter between 2 loaf pans. bake l hour. To remove loaves from pans without losing the sugary topping try this trick; double sheet of alum. foil, cut it to half the width of the pan and pplace it in greased bread pan, up and over the edges then pour in the sugar and batter. this will give a handy way to lift the bread right out of the pans . let cool before eating = keep refrigeratged. actually better to bake l hr. 5 mins. better the next day – it will keep its shape better. THIS IS UTTERLY DELICIOUS111

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https://recipes.connorbowen.com/recipe/penzeys-blueberry-bread/