This Blueberry Breakfast Bread is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb, and is unbelievably moist. It is without a doubt one of the best vegan sweet treats and is surprisingly simple. It’s a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc., and know you can use ANY berry or fruit and it would still be delicious. Make no mistake though, this sweet bread is anything but dull and we cannot wait for you to give it a go!
We love this Blueberry Breakfast Bread and know you will too! It is time to cozy up and do some delicious vegan baking.
This Blueberry Breakfast Bread recipe calls for fresh blueberries, so we encourage you to keep an eye on those berry sales whenever you visit your local grocery store. This happens usually when they are in season and the harvest is in full swing.
Blueberry Breakfast Loaf / The Grateful Girl Cooks!
This advice applies to any seasonal vegetable or fruit you’re after. It will not only support your local farmers, but it will also save you a lot of money and taste. That’s right, buying seasonal produce will ensure you have the ripest and most flavorful fruits and vegetables.
Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9×9″ pan) or until a knife inserted into the center comes out clean and the top is golden brown.
Calories: 2177 kcal Carbohydrates: 338 g Protein: 29 g Fat: 79 g Saturated Fat: 9 g Polyunsaturated Fat: 13 g Monounsaturated Fat: 53 g Sodium: 2782 mg Potassium: 821 mg Fiber: 14 g Sugar: 120 g Vitamin A: 126 IU Vitamin C: 22 mg Calcium: 1253 mg Iron: 14 mg
Blueberry Breakfast Bread Pudding Recipe
Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com
This advice applies to any seasonal vegetable or fruit you’re after. It will not only support your local farmers, but it will also save you a lot of money and taste. That’s right, buying seasonal produce will ensure you have the ripest and most flavorful fruits and vegetables.
Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9×9″ pan) or until a knife inserted into the center comes out clean and the top is golden brown.
Calories: 2177 kcal Carbohydrates: 338 g Protein: 29 g Fat: 79 g Saturated Fat: 9 g Polyunsaturated Fat: 13 g Monounsaturated Fat: 53 g Sodium: 2782 mg Potassium: 821 mg Fiber: 14 g Sugar: 120 g Vitamin A: 126 IU Vitamin C: 22 mg Calcium: 1253 mg Iron: 14 mg
Blueberry Breakfast Bread Pudding Recipe
Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com
This advice applies to any seasonal vegetable or fruit you’re after. It will not only support your local farmers, but it will also save you a lot of money and taste. That’s right, buying seasonal produce will ensure you have the ripest and most flavorful fruits and vegetables.
Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9×9″ pan) or until a knife inserted into the center comes out clean and the top is golden brown.
Calories: 2177 kcal Carbohydrates: 338 g Protein: 29 g Fat: 79 g Saturated Fat: 9 g Polyunsaturated Fat: 13 g Monounsaturated Fat: 53 g Sodium: 2782 mg Potassium: 821 mg Fiber: 14 g Sugar: 120 g Vitamin A: 126 IU Vitamin C: 22 mg Calcium: 1253 mg Iron: 14 mg
Blueberry Breakfast Bread Pudding Recipe
Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com
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