From the kitchen of One Perfect Bite...One of my grandson's calls this leopard bread. I suppose I should be insulted, but I have to admit it's an apt description of a bread that tastes much better than it looks. The bread is very easy to prepare and it transports well, so, it was one of the treats I made for the nurses last week. My freezer is almost always packed with fruit hoarded from the summer's harvest. I hate to limit fruit breads and pastries to the summer kitchen, so I try to put by enough to assure our favorite desserts can be had year round. Despite a late and disappointing harvest, the blueberries I was able to freeze last summer were exceptionally flavorful and good enough to make this simple bread gift-worthy. If you don't already have a recipe for blueberry quick bread in your files, I can recommend this one without reservation. Frozen berries work really well in this recipe and make it possible to serve the bread year round. I hope you will give this version a try. I really think you'll like it. Here's the recipe.
Sugar-Crusted Blueberry Quick Bread...from the kitchen of One Perfect Bite
Bread2 large eggs
1-1/3 cups sugar
1 cup milk
3 tablespoons oil
1 teaspoon vanilla
3 cups flour + 1 tablespoon flour, divided use
1 teaspoon salt
4 teaspoons baking powder
1-1/2 cups blueberries
1/2 cup walnuts, chopped (optional)
Topping1 tablespoons butter, melted
1/3 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1) Preheat oven to 350 degrees F. Grease a 12 x 5-inch pullman loaf pan or two 8 x 4-inch loaf pans. Line bottom of pan with parchment paper and grease paper. Set aside.
2) Combine eggs and sugar in a large bowl and beat to combine. Mix in milk, oil, and vanilla.
3) Whisk 3 cups flour, salt and baking powder together in a separate bowl. Add to liquid ingredients, beating just until blended.
4) Toss blueberries in reserved 1 tablespoon of flour. Fold into batter. Fold in walnuts,if using. Pour batter into pan.
5) To make topping: Mix butter, sugar, flour and cinnamon in a small bowl until crumbly. Sprinkle evenly over batter.
6) Bake for 50 – 60 minutes. Transfer pan to a cooling rack. Let sit in pan for 30 minutes. Remove bread from pan and continue cooling on a wire rack. Yield: 1 loaf.
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