A moist and flavorful blueberry cornmeal quick bread, perfect with a spread of nondairy butter and fruit jam.
Blueberry Cornmeal Quick Bread
A moist and flavorful blueberry cornmeal quick bread, perfect with a spread of nondairy butter and fruit jam.
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- medium mixing bowl
- Large mixing bowl
- Whisk
- Wire rack
- Toothpick
Ingredients
- 1 teaspoon pure vanilla extract
- 1 cup 235 ml plain almond or other nondairy milk
- ½ cup 62 g dried blueberries
- ½ cup 60 g cornmeal
- ½ cup 55 g chopped pecans
- ½ cup 96 g raw sugar
- ¾ cup 170 g blueberry soy or other nondairy yogurt
- ¼ cup 60 ml canola oil
- 1½ cups 180 g whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a medium mixing bowl, whisk together the yogurt, oil, milk, and vanilla.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Fold in the pecans and dried blueberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Place the loaf on a wire rack, still in the pan, for about 15 minutes.
- Transfer directly to the rack and let cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:
Enjoy warm with a spread of nondairy butter and blueberry jam.
Wine Advice:
A lightly sparkling Moscato or a fruity white Zinfandel complements the sweet and nutty flavors.
Nutrition values
Calories: 225 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 10 g | Sugar: 12 g