BLUEBERRY GINGER BREAD

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TSLCBlueberryGingerBread2

This is a great way to use up blueberries.  The spices along with the nuts makes this bread a great breakfast treat with coffee. Serve it with a tall glass of milk for a snack anytime.

1/2 cup or one stick butter or margarine, softened
1 cup sugar
1/4 cup molasses (I used sorghum, can use any kind)
2 eggs
1 1/2 cups buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla                                                                               
1 1/2 cups fresh blueberries (can use frozen)
1 cup walnut pieces
 
In a mixing bowl cream butter, eggs, and sugar together.  Add milk and molasses and continue mixing. Add flour, baking soda, salt and spices and mix well.  Fold in blueberries.  Spray 2 regular sized loaf pans with cooking spray. Pour half the batter in each pan and sprinkle the top with 1/2 cup walnut pieces.  Cook in preheated 350 degree oven for 35 to 40 minutes.  Let cool 10 – 15 minutes in pan. Remove, slice and Enjoy!
TSLCBlueberryGingerBread3
 
Note:  I make this in two loaves because it is easier to slice. This bread is so light it tends to crumble if you make one big loaf. 
 

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One Comment

  1. Fantastic! And I have blueberries too.

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