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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Bread (or Cranberry Bread) Recipe

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This recipe for Blueberry Bread (or Cranberry Bread) is from The Chernoff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry ingredients: 4 cups flour, 1 TBSP salt, 3 tsp baking powder, 1 tsp baking soda, 2 cups sugar, 1 cup chopped walnuts, 2 cups raw berries (if frozen do not defrost), grated rind of 2 oranges (if desired).

Liquid ingredients: 2 eggs beaten, 4 TBSP melted butter, 1 cup orange juice, 4 TBSP hot water.
Directions:
Directions:
Preheat oven to 350 degrees. Mix dry ingredients together. Mix liquid ingredients. Mix liquid and dry ingredients until moist. Do not overmix. Place in greased floured loaf pans. Bake: 50-60 minutes for small pans, 60-70 minutes for larger pans.

Cool and wrap in foil. Freezes very well and keeps for ages. To freeze wrap in wax paper and foil.
Number Of Servings:
Number Of Servings:
4 small or 2 medium loaves
Personal Notes:
Personal Notes:
Florence Chernoff liked to bake this recipe with blueberries. It is good buttered and toasted. Double the recipe.

 

 

 

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