BLUEBERRY LEMON WALNUT BREAD

Blueberry Lemon Walnut Bread image

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

Provided by California Walnuts

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup buttermilk
2 large eggs eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees F.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
Brush glaze over bread while still warm.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 40.2 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 211 mg, Sugar 22.2 g