This blueberry ginger bread is one of our favorites! Those who love blueberries will love this bread. It’s super easy to make and wonderful with a cup of coffee. We love it straight out of the oven, but it also holds up well. The blueberries with the ginger have something that gives this bread a wonderful taste. Plus, it’s made with buttermilk, which keeps it nice and moist.
Required ingredients for the blueberry ginger bread:
Butter or margarine, soft
Molasses (I used sorghum, can use any kind)
Fresh blueberries (can be used frozen)
This bread would also make a wonderful gift during the holiday season. The spices really give it a holiday flavor too. We love the combination of ginger, cinnamon and nutmeg. If you love to bake bread, you might love ours too The best banana bread ever. It’s one of our favorite recipes and it’s super easy to make. You can also try our delicious ones Cinnamon bread. It’s always a hit!
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Blueberry and ginger bread
Delicious blueberry bread your family will love!
Servings: 6th Servings
- 1/2 Cup or a stick of butter softened
- 1 Cup sugar
- 1/4 Cup molasses I used sorghum, can use any kind
- 2 Eggs
- 1 1/2 cups Buttermilk
- 2 cups All-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon Baking soda
- 1/2 teaspoon ginger
- 1 teaspoon cinammon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries can use frozen
- 1 Cup Walnut pieces
In a mixing bowl, beat the butter, eggs and sugar until frothy. Add milk and molasses and continue mixing. Add flour, baking powder, salt and spices and mix well. Fold in blueberries.
Spray 2 normal sized loaf tins with cooking spray. Pour half of the batter into each pan and sprinkle 1/2 cup pieces of walnut on top. Bake in the preheated 350 degree oven for 35 to 40 minutes. Let cool in the pan for 10-15 minutes.
Take out, cut into slices and enjoy!
I do this in two loaves of bread because it’s easier to cut. This bread is so light that if you bake a large loaf it will crumble.
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