Recipe

Spiced blueberry bread

Molasses gives this bread a lovely caramel flavour which combines beautifully with the warm notes of spice.

Nov 10, 2021 1:00pm
  • 1 hr cooking
  • Serves 8, Makes 1 loaf
    • Print
    Print
Molasses gives this bread a lovely caramel flavour which combines beautifully with the warm notes of spice and bursts of fresh or frozen blueberries.
Looking for more blueberry dessert recipes?

Ingredients

  • 2 cups (300g) plain flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon mixed spice
  • ½ teaspoon salt
  • 125 grams butter, softened
  • 2 teaspoons vanilla extract
  • 1 cup (220g) firmly packed brown sugar
  • ½ cup (185g) molasses
  • 2 eggs
  • ½ cup (125ml) milk
  • 1/3 cup (50g) fresh or frozen blueberries

Method

  • 1
    Preheat oven to 180°C/350°F. Grease a 7cm x 22cm straight-sided loaf pan (inside top measurement); line base with baking paper, extending the paper 2cm over long sides.
  • 2
    Sift flour, baking powder, spices and salt into a medium bowl.
  • 3
    Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in molasses until just combined. Beat in eggs, one at a time; mixture may appear curdled. Transfer mixture to a large bowl.
  • 4
    Stir in half the sifted flour mixture, the milk, then remaining flour mixture. Pour mixture into pan; smooth the surface. Scatter with blueberries.
  • 5
    Bake bread for 45 minutes or until a skewer inserted into centre comes out clean. Cover loosely with foil if it starts to overbrown during cooking. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

Notes

You can replace the blueberries with blackberries, raspberries or pitted cherries, if you prefer.This fruit bread will keep for up to 2 days.Can be frozen for up to 2 months.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food