BLUEBERRY WALNUT BREAD

Today I wanted to share the absolute best blueberry recipe I have ever found.  I brought this to church and have been swamped with requests for it.

BLUEBERRY WALNUT BREAD

2 CUPS FRESH OR FROZEN BLUEBERRIES (I USED 2 CUPS)
1 ¾ CUPS WHOLE WHEAT FLOUR
2/3 CUPS HONEY GRANULES
1 ½ TEASPOONS BAKING POWDER
½ TEASPOON SALT
½ TEASPOON BAKING SODA
1 ORANGE
2 TABLESPOONS BUTTER
BOILING WATER
1 BEATEN EGG (I USED FLAX SEED)
1 CUP CHOPPED WALNUTS
¼ CUP WHOLE WHEAT FLOUR


THAW BLUEBERRIES, IF FROZEN; DRAIN. 

IN MIXING BOWL STIR TOGETHER THE 1 ¾ CUPS FLOUR, THE HONEY GRANULES, BAKING POWDER, SALT AND BAKING SODA. 

FINELY SHRED PEEL FROM ORANGE TO MEASURE 2 TEASPOONS. 

SQUEEZE JUICE FROM ORANGE INTO MEASURING CUP.  ADD BUTTER AND ENOUGH BOILING WATER TO MEASURE ¾ CUP LIQUID. 

ADD TO FLOUR MIXTURE IN BOWL; ADD BEATEN EGG AND ORANGE PEEL.  STIR JUST TILL DRY INGREDIENTS ARE MOISTENED.

IN SMALL BOWL TOSS TOGETHER BLUEBERRIES, CHOPPED NUTS AND THE ¼ CUP FLOUR. 

CAREFULLY STIR INTO THE BATTER. 

TURN BATTER INTO GREASED 8X4X2 LOAF PAN.  BAKE IN 350 OVEN FOR 55-60 MINUTES OR TILL WOODEN PICK INSERTED NEAR CENTER COMES OUT CLEAN. 

COOL IN PAN 10 MINUTES.  REMOVE FROM PAN; COOL THOROUGHLY ON WIRE RACK. 


ICING
½ CUP HONEY GRANULES
MILK


ADD JUST ENOUGH MILK TO MAKE A SPREADABLE CONSISTENCY AND MIX WELL. 

I CUT THE BREAD BEFORE ICING SO THE ICING WOULDN’T GET RUBBED OFF BY THE KNIFE WHEN I WAS SLICING IT.


I promise you will love this bread!!  Enjoy!!!