NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Print This Page/Recipe

Print Friendly and PDF

Friday, June 22, 2012

Blueberry Bread (Soy, Fish, Egg and Nut-Free, Can Be Milk and Wheat-Free)

This is original to me. I modified my recipe for Apple Cinnamon Bread and came up with this and was very pleased with the results! I hope you enjoy it!

Please note that this recipe is only soy-free if you use all soy-free ingredients, is fish, egg and nut-free, and can be wheat and milk-free (see variations below).


Blueberry Bread

½ Cup salted, full-fat butter

1 Cup white sugar

1 ½ Cups soy-free flour
(I recommend using a whole wheat flour such as King Arthur brand)
(make sure you checked the labels to ensure that it is soy-free)

1 teaspoon baking soda

½ - 1 teaspoon salt

1/2 to 1 teaspoon cinnamon

1 Cup mashed blueberries
(This is about 2 Cups blueberries before you mash them.)

1.      Preheat oven to 325oF.

2.      Grease 8x4 inch loaf pan.

3.      In a large bowl, cream butter and sugar.

4.      Add flour, baking soda, salt and cinnamon. Mix well.

5.      Blend in mashed blueberries. (I like to use a potato masher.) (You can use frozen blueberries if you thaw them, just make sure you drain off any excess liquid before mashing them.)

6.      Pour into prepared pan.

7.      Bake for 60 minutes or until a knife inserted into the center comes out clean.

On a side note, the amount of salt and cinnamon is based on personal preference. I find that 1/2 teaspoon of salt is plenty. I enjoy the flavor of cinnamon, so I use the full teaspoon. If you do not, use the 1/2 teaspoon or leave it out entirely.


Variations:

·        Use any type of berry in place of the blueberries, such as strawberries, raspberries, blackberries or a mix of any of those. J  Cherries would be wonderful, too! 

·        You can always add some dried or fresh berries/cherries to the bread, too, but no more than 1 Cup total mix-ins.  Make sure they are either dried or fresh, though.  Extra frozen berries/cherries make a mush mess!

·        Gluten/Wheat-Free Version: Substitute Gluten-Free (Such as King Arthur Brand) flour for the flour.

·        Milk-Free Version: Substitute olive oil for the butter and grease the pan with olive oil.  It works wonderfully! J

No comments:

Post a Comment

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Contacting Me" page for more information on how to do this.).

Please note that all comments must be approved before they are published, and no anonymous comments are allowed due to a major increase in spam comments (you can email me if you don't want to leave a public comment). I'm sorry for any inconvenience this may cause you.

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)