A few years ago, my daughter’s request for a school birthday treat was blueberry muffins.  Of all the icing cake and cookies from which she could have chosen, she chose muffins.  I like that about her!  The blueberry muffin recipe that I made for her then still remains our favorite blueberry muffin recipe.

I recently needed a bread loaf shape dish rather than muffin for our ladies bible study Christmas gathering.  I decided to just adapt our muffin recipe for a loaf pan.  However, so that my son could enjoy the bread as well, I made a second batch free of dairy and egg.  And, most of the times these days when I’m not cooking gluten-free, I prefer whole wheat flour over white flour (see gluten-free option below recipe).

What resulted is a wonderfully moist and semi-healthy blueberry quick bread.  The best thing for us is using up some of our frozen hand-picked blueberry stash.  Try this recipe out for yourself over the cool months ahead.  You’ll love it for breakfast or a special tea!

Whole Wheat Blueberry Quick Bread

Adapted from Betty Crocker's Cookbook.

Ingredients

• 1 EnerG egg replacer
• 3/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
• 1/4 cups grapeseed oil
• 2 + 1/4 cups whole-wheat flour
• 1/2 cups unrefined cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cups blueberries
• 1/4 cups brown sugar
• 1/4 teaspoons cinnamon, ground
• 2 tablespoons non-dairy/non-soy margarine, like Earth Balance

Instructions

Preheat oven to 350 degrees and grease loaf pan.

1. Whisk together EnerG Egg Replacer (1 1/2 tsp powder + 2 Tbsp water; or 1 egg) until frothy. Add milk and oil to the egg and mix well.

2. To the wet mixture, add 2 cups of the flour (keep 1/4 cup for streusel topping), sugar, baking powder, and salt. Mix just until combined. Fold in blueberries. Pour into loaf pan and spread out evenly.

3. Make streusel topping in small bowl: Mix together 1/4 cup flour, 1/4 cup brown sugar, 1/4 tsp cinnamon. Cut in butter until mixture is crumbly. Sprinkle streusel topping on top of bread batter.

4. Bake for 40-50 minutes, checking for doneness at 40 minutes. When toothpick comes out clean, remove from oven and allow to cool in pan for 10 minutes until removing to a cooling rack.

Slice and serve!

{For gluten-free bread, use 1 1/4 cup brown rice flour + 3/4 cup tapioca flour in place of 2 cups whole-wheat flour. Also add-in 1/2 tsp xantham gum or guar gum, or 2 Tbsp chia seed flour. Use 1/4 cup brown rice flour or oat flour for streusel topping.}

My little helper always likes to get in the picture!

Shared at Hearth & Soul, Tasteful Tuesday, Titus 2sday, Encouraging One Another, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Thriving on Thursdays, Full Plate Thursday, Better Mom Mondays, Gluten-Free Monday.

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