Whole Wheat Blueberry Bread
This Blueberry Bread is sweet, moist, bursting with blueberries, and healthy too! It's made with healthy ingredients such as whole wheat flour, greek yogurt, applesauce, coconut oil, and ripened bananas. It's the perfect bread for a sweet treat during the summer months!
Equipment
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Spatula
- Whisk
- 8.5x4.5 Loaf pan
Ingredients
- 1 Cup White whole wheat flour
- ¾ Cup Unbeached all-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Fine sea salt
- ¼ teaspoon ground cinnamon optional
- ½ Cup Coconut sugar
- 1 Cup Blueberries fresh or frozen if using frozen, do now thaw
- ¼ Cup Nonfat plain greek yogurt
- ⅓ Cup Unsweetened applesauce
- 1 Small Banana mashed
- ¼ Cup Unsweetened almond milk
- 1 Tbsp Coconut oil melted and cooled slightly
- 1 ½ teaspoons Pure vanilla extract
- 2 Large Eggs
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 8.5×4.5-inch loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar.
- Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
- In a separate bowl, mash the banana, then whisk together the yogurt, milk, vanilla, and oil until smoothly combined. Whisk in the eggs.
- Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter. Fold in the blueberries.
- Spoon the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Leave the bread in the pan for 10 minutes to cool, then transfer to a wire rack.
Notes
- Make sure to check the bread at 45 minutes of baking by testing it with a toothpick. If it comes out clean, it should be done.
- Store the bread wrapped in aluminum foil or plastic wrap in the fridge for up to a week.
- Freeze the bread wrapped in aluminum foil and placed in a plastic bag for up to 3 months. Defrost in the fridge when it's ready to be eaten.
