Blueberry Oatmeal Bread Printer-friendly
MAKES 1 LOAF (20 SLICES)
2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 1/4 cups Gold Medal all-purpose flour
1 cup quick-ccoking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries
Heat oven to 350. Grease bottom only of loaf pan, 8 1/2x4 l/2x2 l/2 or 9x5x3 inches.
Mix brown sugar, milk, oil and eggs in large bowl with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries.
Pour into pan. Sprinkle with additional oats if desired.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours,before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
NUTRITION 1 Slice: Calories 160 (Calories from Fat 65);Fat 7g (Saturated 1 g); Cholesterol 30mg; Sodium 130mg; Carbohydrate 22mg (Dietary Fiber 1 g); Protein 3g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 6%,Iron 6%. Diet Exchanges: 1 Starch, 1/2 Fruit, 1 Fat