Blueberry Almond Bread
“By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I never quite understood the term “quick bread.”
I mean, I get it logically. You don’t have to add yeast. In theory, a good banana bread should take less time to complete than dough takes to rise. But if I may define my own idea of “quick bread” for you, it would be bread that’s prepared and out of the oven in less than a half hour. Or even more ideally, bread that appears out of thin air. If this whole music career thing gets tough (haha… if) I’m going to invent a device that dispenses fresh, warm, delicious loaves of bread instantly at the push of a button. “Carb-O-Matic.” Patent pending.
I already have a few recipes for “quick” breads in my arsenal, including this one, this one, and possibly this one (I think scones count). In my opinion, though, you can never really have too many – despite my impatience, quick breads really are quite convenient to put together. As a result, they’re great for brunches, gift-giving, and pot lucks, and can often be repurposed as a muffin recipe, and won’t take a big chunk out of your day. That was a HUGE requirement for me when creating this recipe in particular. If you follow me on Instagram, you may know that the past week and a half has been a bit of a crazy roller coaster ride. I packed up one apartment and moved into another, changed cities, and then packed up a day later to go away AGAIN with my family. I’m now enjoying some well-deserved R&R (aside from the placement exam and audition prep for graduate school), but before I left, I promised that I’d spend my last night at home whipping up a nice recipe for this month’s Recipe Redux challenge, hosted by Quaker Oats and the National Dairy Council.
This bread is delicious fresh, as is, or toasted, but I would recommend storing it in the refrigerator if you do not plan to eat it all immediately as it is very moist. Enjoy!
- 2 cups Quaker oats
- 2 tsp. baking powder
- 1/8 tsp kosher salt
- 2 eggs
- 1/2 tsp almond extract
- 5 oz. plain Greek yogurt
- 1/3 cup honey
- 1/4 cup sparkling water
- 1 cup fresh blueberries
- 1-2 tbs slivered almonds (optional)
- Preheat oven to 350˚F.
- In a food processor, grind oats into a very fine flour. Sift flour into a medium bowl.
- Add baking powder and salt, and mix to combine.
- Whisk eggs and yogurt together in a separate mixing bowl until smooth, then whisk in almond extract, honey, and sparkling water.
- Add the wet ingredients to the flour mixture and stir gently to combine - do not overmix.
- Gently fold in blueberries, and transfer batter to a greased loaf pan. If desired, sprinkle a few extra blueberries and some slivered almonds onto the batter before baking.
- Bake about 45 minutes, or until a toothpick inserted into the center comes out clean.
- For a sightly sweeter bread, increase the amount of honey.