Have you ever bought one of those big packages of blueberries, strawberries or raspberries from a warehouse club, then wondered how are you ever going to eat all that fruit before it goes bad? I’ve done it pretty much every time, so I inevitably make muffins, breads and crisps with the leftover fruit.
We all have our favorite Blueberry Muffin recipes, but what about Blueberry Bread? My recipe for Blueberry Bread is incredibly easy to make and doesn’t taste at all like its allergen free. Bursts of blueberry are speckled throughout the bread, so there is that wonderful fresh fruit taste with every bite. I especially love this recipe for breakfast. It goes great with whole grain cereal and fresh fruit. I’ve snacked on this for an afternoon pick me up with hot green tea. I also have served it countless times as an after school snack. My little guy David loves his bread warmed in the microwave while my daughter Chloe slathers a little extra dairy free margarine on top. Any way you like it, I promise this bread will become a family favorite.
DAIRY, EGG AND NUT FREE BLUEBERRY BREAD
Preheat oven to 350ºF, and spray a 9×5×3-inch loaf pan with dairy-free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted margarine, water, soy milk, orange zest, and orange juice until thoroughly combined.
In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the margarine mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.
Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing.