BLUEBERRY BREAD
You're only 4 ingredients away from this refreshingly fruit-filled quick bread!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
- Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
- Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 95 mg
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