Along with jams, I make some breads as well. One of those, the Alabama Blueberry Bread, is quite popular. I had entered it in the State Fair and got some really nice comments about it being so moist with a unique flavor because of the use of cloves in it. I told a friend I'd share the recipe here and then forgot (Sorry Chari!) so here it is!
I stumbled on this recipe somewhere online in a search for something different than just blueberry muffins. I'll make muffins or breakfast breads and freeze them individually for my hubby and the kids to grab for breakfast or a snack. This recipe uses the "muffin" method in making it to keep the finished tender, so don't overwork it. I'll share the recipe at the end that is for one batch that makes two regular sized loaves but the pictures I'll share are for a triple batch that I make when I am making mini-loaves for the market.
Here we go:
Here's what you'll need. My smart-aleck husband pointed out that my Clorox wipes are not listed in the recipe...I didn't notice that they were in the frame when I sat all these ingredients next to the sink.
Before anything else, mix some of the cinnamon and sugar (see recipe) together and set aside, you'll need this later.
Here is a hint that I use when baking in larger quantities, as I put the (in this case) flour in the bowl, I put each cup in little piles around the bowl. If I lose count, I can count the piles. It happens. Often.
Once all of the dry ingredients are added to the bowl, I use a wire whisk to mix it all together.
Push most of it to the sides to make a well in the center.
In another bowl, beat the eggs well.
Once the eggs are beaten, the oil is mixed in. Set it aside with the dry ingredients, it's time to prep the pans. After spraying the pans with Pam, sprinkle some of the cinnamon sugar mixture in the bottom of the pan, don't use it all as some goes on top of the bread before baking too.
Also, take a minute to mash some of the blueberries, not all of them, just some. This will give the bread that "blueberry" color. I just use a potato masher.
It's really hard to not grab a few of these as they sit there looking all yummy, but try to resist, you want the whole berries in the bread!
((Just a side note here, frozen blueberries are a wonderful snack, in my humble opinion, even better than frozen grapes and they're a super food!))
Ok, back to it! At this point, add the egg mixture to the dry ingredients.
Using a spatula or a big spoon, mix this just until it comes together. Do NOT over mix it.
It will be lumpy and bumpy and that's ok. Next carefully fold in both the mashed blueberries and the whole ones.
Stop picking the blueberries out of the mix. Wait, that's me. LOL
Next, put it in the pans. The recipe calls for using two full size bread pans but I use the mini loaf pans You can get them at Walmart pretty inexpensively. They fit in small Ziploc bags well and are perfect size to grab one at a time as needed. If you want a full loaf, go for it.
Now is when you sprinkle the rest of the cinnamon-sugar mix on top.
Bake per the recipe, if you're using mini loaf pans, I generally start checking them about 10 minutes before the recipe says for a large loaf.
It's important that when it comes out of the oven that you let the bread rest in the pan for at least 15 minutes before trying to take it out of the pan or it WILL fall apart. It's worth the wait people!
It's dark and crispy on the outside and moist and yummy on the inside. These mini loaves freeze well and re-warm well in the microwave.
Here's the actual recipe:
3 cups flour
1 tsp salt
1 tsp baking soda
1 Tbls cinnamon
2 cups sugar
½ tsp ground cloves
½ tsp nutmeg
3 eggs, well beaten
1 ¼ cups canola oil
2 pints blueberries (mash about 1 cup of these)
2 tsp lemon extract
Heat oven to 350 degrees.
Grease and flour 2 - 9x5x3 inch loaf pans.
Mix ¼ cup of the sugar and ½ the cinnamon, sprinkle bottom of pans with this.
Place flour, salt, baking soda, sugar, cloves, nutmeg and the rest of the cinnamon in a large bowl.
Make a well in the center of the dry ingredients.
Add eggs, oil and lemon extract to well.
Stir until dry ingredients are moistened.
Stir in all blueberries. (Mashing some gives the bread a nice blueberry color).
Divide batter between the two prepared pans
Bake 60 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes in the pan.
Remove from pan.
Cool completely on wire rack.
I hope you enjoy it as much as we do. And if you're ever in Beech Grove, Indiana, stop by the Farmer's Market and say Hello!