I had a little morning get together and needed a quick and easy breakfast bread, that I already had all the ingredients for. Making bread always makes me nervous, especially when not using traditional ingredients. I feel like you have to have the perfect mixture and measurements for it to cook and set right! This bread turned out great! Very moist, came out of the pan, cooked evenly, and was delicious!
The recipe says to bake it for 37-41 minutes, but it may take longer depending on your oven. For some reason it tends to vary. So just keep an eye on it and make sure it’s pretty firm in the middle. It can be pretty doughy in the middle if it’s not cooked long enough. Just make sure the tooth pick comes out clean. You can also use frozen blueberries, they just tend to bleed more.
Recipe adapted from: amyshealthybaking.com
- 2 cups (240g) whole wheat pastry flour or regular whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1-2 tbsp lemon zest (about 1 medium or large lemon)
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ cup (120mL) honey
- ½ cup (120g) plain Greek yogurt
- ¼ cup (60mL) lemon juice (about 1 medium or large lemon)
- ¼ cup (60mL) milk
- 1 ¼ cup (175g) fresh blueberries
- Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the honey and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
- Gently spread the batter into the prepared pan. Bake at 350°F for 37-41 minutes, or until the top feels lightly firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack.
And just in case anyone out there thought I was a chef, or even had it together…the last time I baked this I melted the coconut oil. Set it in the fridge to cool for a minute and continued to bake the bread without the coconut oil! I found it the fridge, nice and cooled, the next morning! But the bread turned out great! Moral of the story everyone can bake or cook!
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