Blueberry, Maple And Walnut Quick Bread
A moist, flavorful quick bread featuring blueberries, maple syrup, and walnuts, perfect for breakfast, brunch, or snack times, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Combine and beat eggs, sugar, sour cream, maple syrup, and vanilla in a mixing bowl.
- Stir in bran flakes.
- Sift together flour, salt, and baking soda; add to the wet ingredients and mix until just combined.
- Gently fold in 1 cup of blueberries.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure not to overmix the batter after adding the flour. If you don't have bran flakes, you can substitute with oatmeal or crushed cereal. You can also use honey instead of maple syrup for a different flavor profile. Adding chopped walnuts can enhance the texture and flavor, making it even more similar to a loaf from the 'Three Day Cake'.
Serving Suggestions
This blueberry, maple, and walnut quick bread is delightful served warm with a pat of butter or cream cheese. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside a fresh fruit salad or yogurt for a complete meal, or enjoy it as a sweet treat with 'Grandma's Grape-Nut Pudding(Easy)'.
Storage & Reheating
To store leftovers, wrap the cooled quick bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, freeze the wrapped bread for up to three months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry, Maple And Walnut Quick Bread contains roughly 320 calories, with 7g protein, 61g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value), protein (14% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to fold them in gently to prevent the batter from turning blue. There's no need to thaw them beforehand, but they may release more moisture while baking, so keep an eye on the baking time.
What can I substitute for sour cream?
If you don't have sour cream, you can replace it with plain Greek yogurt or buttermilk. These alternatives will provide similar tanginess and moisture to the bread, keeping it deliciously rich and tender.
Is this recipe suitable for vegetarians?
Yes, this blueberry, maple, and walnut quick bread is suitable for vegetarians as it contains no meat or meat-derived ingredients. It's a great option for those following vegetarian recipes, making it perfect for a wholesome snack or breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).