There are afew things in my freezer that need to be used if I want to make space for theupcoming summer’s ice creams and fresh fruit that will get frozen to use in the winter. Blueberries,peas, tortillas and several doughs which I don’t know really what they are. Butthat’s another story.
So today, blueberries found their way into this sweet bread, a wonderful loaf with a verdistinctive flavor, unlike any I´m used to. It has whole wheat flour, and thetype I use is the very natural, healthy, brown one. And I added some freshlygrated nutmeg. A combination that produces a rather nutty and unusual flavor.
The applesaucewas the result of a lot of apples I brought home when I closed my shop.Interesting choice of a recipe since I don’t eat applesauce, don’t have a babyor toddler to feed, and had never made an applesauce bread or muffin before.
But thereare more than enough ideas to use both applesauce and blueberries, that’s howwe come to this really good blueberry applesauce bread. It’s the kind of not too sweet loaf that appeals to everyone, good as a snack, with a cup of coffee, tea or to giveas a gift.
Do you not realize it’s almost that time of the year when we haveto start thinking about gifts? So here’s a good one to wrap and give.
BLUEBERRY APPLESAUCE LOAF
from Cakes,by Maida Heatter
Makes 2 medium loaves
1 ½ cups(170g) pecans, toasted
2 cupsfresh or frozen blueberries (I used them frozen, directly from the freezer)
2 cupssifted all purpose flour
1 cupsifted whole wheat flour
1 Tbsbaking powder
½ teaspoonbaking soda
½ teaspoonmace or freshly grated nutmed
¼ cupvegetable oil
1 cup + 2Tbs sugar
1 cupunsweetened applesauce (I used Smitten Kitchen´s recipe)
2 teaspoonslemon juice
Chop 2/3cup toasted pecans and reserve. Grind ¾ cup in a food processor or a nutgrinder.
Preheatoven to 350º. Butter or spray 2 medium loaf pans. Sprinkle with ground nutscoating evenly.
Remove andreserve 1 Tbs of the flour. Sift remainder white flour, whole wheat flour,baking powder, salt and spice. Reserve.
In a largebowl beat together eggs, oil and 1 cup sugar. Add applesauce and lemon juiceand mix well. Add dry ingredients without beating too much.
Mixblueberries with the tablespoon of flour and add to the egg mixture. Add the2/3 cup chopped pecans and mix. Pour this batter into the prepared pans,smoothing tops. Sprinkle with any remaining ground pecans and 2 Tbs sugar, andarrange whole pieces decoratively on top.
Bake for 45to 55 minutes, until tester comes out clean. Cool on wire rack for 15 minutes,then unmold and let cool completely.