CANTALOUPE AND WILD BLUEBERRY TEA BREAD
I used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. I hope that you will enjoy this little treasure as much as we do. It's as good served cold as when served warm with fresh churned butter.
Provided by Baby Kato
Categories Quick Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a small baking pan (8 x8 or smaller).
- In a large bowl, beat the butter, sugar and cinnamon until creamy.
- Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
- Add the sour cream, vanilla extract and flour, and mix until just blended.
- Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
- Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
- Make sure to check the bread at 45 minutes, everyones ovens are different.
- Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.
Nutrition Facts : Calories 874.4, Fat 44.3, SaturatedFat 26, Cholesterol 311.4, Sodium 330.2, Carbohydrate 107.2, Fiber 3.2, Sugar 56.5, Protein 14.2
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