Healthy Blueberry Bread

If you need a not-too-sweet snacking cake this is it.

Each bite has juicy blueberries bursting and crunchy pecans. It doesn't even need a dusting of powdered sugar.

With a muffin-like consistency due to the applesauce, it's easy to put together and makes me feel healthy. It must be that whole wheat flour in the batter.

Ingredients

• Oil: it's used as a replacement of butter and it makes batters very moist. In my opinion, Sunflower and canola are the most neutral in flavor, but I sometimes use olive oil, and you can use coconut oil. It's a small amount.
• Whole wheat flour: use a superfine flour, one that is pretty much like all-purpose flour consistency-wise. If you use coarser flour, the crumb will be different, it'll have more texture. So keep that in mind. It gives this cake a wonderful earthiness.
• White whole wheat flour: it's in between the refined all-purpose and the whole wheat flour.
• Baking powder and baking soda: are used as leaveners to help the bread rise, so make sure they aren't expired. 
• Applesauce: it adds moisture without calories. You can use homemade applesauce, store-bought, or even grate an apple or two with a fine-holed grater.
• Blueberries: use either fresh or frozen (straight from the freezer).
• Pecans: they give the cake a wonderful crunch. You can also use walnuts or other nuts like almonds and hazelnuts.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pan size: this recipe can be made in one loaf pan as I did here, in muffin cups, mini loaf pans, or even as a sheet cake.
• Decoration: I like to add a row of pecan halves and sprinkle with a tablespoon of brown sugar before baking (image below). You can omit it of course.
• Storing: always wrap it in plastic to ensure it stays moist. It lasts for a few days at room temperature as long as it's not hot. Apples ferment at some point so keep this in mind.
• Freezing: wrap it well and freeze it for 1 month. I cut it before and then toast individual slices.
• Spices: add any other spice you like; ground cinnamon always works with these flavors.

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 give as a gift. 

You can substitute pear puree for the apple.

Also, this recipe is easily doubled. Maybe eat one and freeze the other?