Maple Pecan Blueberry Bread
Ingredients
2 ¼ cups all purpose flour (316 g)
1 tsp ground cinnamon
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¼ cup light brown sugar, packed (61 g)
¼ cup granulated sugar (53 g)
2 eggs
1 cup milk
½ cup maple syrup
½ tsp vanilla extract
½ tsp maple extract
1 cup blueberries (~162 g) + 1 tbsp of flour
½ cup chopped pecans (68 g)
Instructions
Preheat oven to 350 deg F. Spray a 9x5 loaf pan with cooking spray and line with parchment paper to create a sling.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine sugars, egg, milk, maple syrup, and extracts. Pour wet ingredients into dry ingredients and mix until just combined. Wash and dry the blueberries and toss in 1 tbsp of flour. Fold the blueberries and pecans into the batter. Pour the batter into the prepared loaf pan.
For metal loaf pans, bake at 350 deg F for 60 - 70 minutes or until toothpick comes out clean.
For glass loaf pans, bake at 325 deg F for 80 - 90 minutes or until toothpick comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely. Enjoy as is or with some cinnamon butter!
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
Categories
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