Recipe :: Ginger Blueberry Bread

Feb 26, 2011 by

There have been times in my life that I’ve willed something into being simply because I wanted it very badly.  Ginger Blueberry Bread is one of those times.

For two or three days I’ve been desperate for ginger and blueberry in bread form.  Muffins seemed a bit passé, I wanted a loaf.  Not because I’d ever had anything like this before, but just because I was sure that someone must be making it out there.  I wanted in.  

Tonight, I took to the interwebs to find a recipe.  And didn’t.  So in typical Frankenstein-in-the-Kitchen fashion, I cobbled together a couple of yummy-sounding dishes and delighted myself and my roommates with the results.  The fact that I had to look up the difference between the effects of baking powder and baking soda in order to decide which to use for this bread officially makes this my most scientific recipe to date.  You’re welcome.
Don’t skip the oats.  I almost did.  But they make it.
And don’t use ground, dried ginger.  The scent of fresh chopped ginger is totally otherworldly.  Please don’t deny yourself that.

Ginger Blueberry Bread 
  • 1 1/2 cup oats (quick or old fashioned, uncooked)

  • 1/2 cup granulated sugar

  • 1 1/2 cup all-purpose flour

  • 3 teaspoons baking powder
  • 2 tablespoons chopped or grated fresh ginger
(don’t use ground)
  • 2/3 cup milk

  • 1/3 cup buttermilk
  • 1/3 cup butter, melted

  • 1 egg, slightly beaten

  • 1 cup fresh or frozen blueberries
  • 1 heaping tsp vanilla
  • 1 tsp cinnamon or nutmeg
  • 1 tsp of sea salt
  • optional: 1/2 cup chopped walnuts or pecans
  • optional: 1 pear, peeled, cored, and chopped
  • Preheat oven to 350˚.
  • Mix together beaten egg with the sugar. Add milk, buttermilk, butter, and vanilla.
  • Sift together flour, salt, cinnamon, oats, ginger, and baking powder.
  • Add dry mixture to wet mixture and combine.  Stir only until blended. Carefully fold in fresh or frozen blueberries broken walnut pieces or pecans (if using), and/or pear pieces (if using).  Fold in, but don’t combine too much.  You don’t want to your batter to turn completely purple.

  • Pour into greased loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. 

Serve warm with butter.
Eat as much as your heart desires.

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