Diabetic Friendly Blueberry Bread

2 cups unbleached flour
1 cup white whole wheat flour
1 cup Splenda
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, beaten
1 2/3 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Grease and flour a 9x5x3-inch loaf pan; set aside.In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Make a well in the center and set aside.

In a large mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients.

Stir just until batter is moistened.  Add blueberries, stirring gently.  If you are using frozen berries, don’t defrost them first!Spoon into prepared loaf pan.  Add crumb topping if desired (it’s REALLY good with this recipe).  Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: