Rating: 4.5 stars
368 Ratings
  • 5 star values: 217
  • 4 star values: 102
  • 3 star values: 33
  • 2 star values: 8
  • 1 star values: 8

This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.

Recipe Summary

cook:
50 mins
additional:
10 mins
total:
1 hr 25 mins
prep:
25 mins
Servings:
12
Yield:
1 9x5-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

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  • In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.

  • In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.

  • Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Cook's Note:

You may substitute walnuts for the pecans, if you like.

Nutrition Facts

278 calories; protein 3.9g; carbohydrates 37.7g; fat 13.1g; cholesterol 31mg; sodium 165.8mg. Full Nutrition
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