My family is so into quick breads, I make a couple loaves just about every week. Little kids love them. I like them for an easy breakfast. Plus for snacking and even dessert-ish vibes.
Some of our other favorites on rotation are carrot bread, sweet potato bread, cinnamon swirl bread, sun dried tomato basil corn bread, banana bread, and cocoa zucchini bread.
BLUEBERRY LEMON POUND CAKE LOAF
Serves 2 loaves
3 cups flour
1 teaspoon salt
2 teaspoon baking powder
1 cup sugar
1/2 cup brown sugar
1 and 1/2 cups milk
1 cup coconut oil (vegetable works too!)
4 eggs
1/4 cup lemon juice
2 teaspoon vanilla extract
2 cups blueberries
Preheat oven to 350 degrees. In a stand mixer, stir together flour, salt, baking powder, sugar, and brown sugar. Add in milk, oil, eggs, lemon juice, and vanilla. Mix until a smooth batter forms. Fold in blueberries. Transfer to greased 9×5 loaf pans. Bake for 60-70 minutes.
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 cup sugar
- ½ cup brown sugar
- 1 and ½ cups milk
- 1 cup coconut oil (vegetable works too!)
- 4 eggs
- ¼ cup lemon juice
- 2 teaspoon vanilla extract
- 2 cups blueberries
- Preheat oven to 350 degrees.
- In a stand mixer, stir together flour, salt, baking powder, sugar, and brown sugar. Add in milk, oil, eggs, lemon juice, and vanilla. Mix until a smooth batter forms.
- Fold in blueberries.
- Transfer to greased 9x5 loaf pans.
- Bake for 60-70 minutes.
Adapted from Two Peas and Their Pod.
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