Indulge in the deliciousness of blueberry muffins in a delectable bread form! This vegan blueberry muffin bread is irresistibly moist and packed with fresh wild blueberries. Crafted with the right balance of sweetness, it delivers a golden, fluffy texture in every slice. Vegan-friendly and easily adaptable for gluten-free diets, this bread transforms your breakfast or snack time into an unforgettable treat. Get ready to be enchanted by its delightful aroma and taste.
Blueberry Bread Ingredients
- 1 cup unsweetened almond or oat milk
- ½ cup sugar or ¼ cup purecane sugar-free substitute
- ¼ cup melted vegan butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 2 cups regular or gluten-free all-purpose flour (For a gluten-free option, King Arthur Measure for Measure gluten-free flour is recommended. Please avoid using almond flour or baking flour as substitutes.)
- 1 cup wild blueberries
How To Make Blueberry Bread
- Prepare the Oven: Preheat your oven to 375°F.
- Mix Wet Ingredients: In a large mixing bowl, whisk together almond milk, purecane or sugar, melted vegan butter, and vanilla.
- Incorporate Dry Ingredients: Stir in baking powder, baking soda, and cinnamon. Gradually fold in the flour until you achieve a smooth batter consistency.
- Add Blueberries: Gently fold in the wild blueberries.
- Bake: Transfer the batter to a greased metal loaf pan and spread evenly. Bake in the preheated oven for 40-50 minutes. The bread should be golden on top and a toothpick inserted into the center should come out clean.
- Serve: Allow the bread to cool slightly before slicing. Serve warm with a dollop of vegan butter or a drizzle of maple syrup for an enhanced taste experience.
Frequently Asked Questions
Store leftover blueberry bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and freeze, then reheat in the oven or toaster before serving.
Yes! Try my delicious and soft Homemade Blueberry Muffins here!
Blueberry Muffin Bread
Ingredients
Blueberry Muffin Bread Ingredients
- 1 cup unsweetened almond or oat milk
- ½ cup sugar or ¼ cup purecane sugar-free substitute
- ¼ cup melted vegan butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup wild blueberries
Instructions
Blueberry Muffin Bread Recipe
- Preheat the oven to 375
- Use a fork to mix the almond milk, purecane or sugar, melted vegan butter, vanilla, baking powder, baking soda, and cinnamon together. Then, mix in the flour until a dough forms. Fold in the berries and then transfer the dough into a greased metal loaf pan.
- Bake in the oven for 40-50 minutes until the loaf is golden on the top and completely risen through the center. Serve warm with vegan butter or drizzled with maple syrup!
Donna
Can regular milk be used in place of almond milk?
Takinia
Hello. Can you add nuts to this? And if so, how would that affect the cooking time?
Jillian
Hi there! I'm sure nuts would be very tasty in this. I don't believe the cooking time would be impacted.
Courtney
Could I use a ceramic dish instead of metal? Would that affect cooking time?
Jillian
Hi Courtney, yes you can. I would imagine that you may need to bake this longer in a ceramic dish as it doesn't conduct heat as well as metal.
Sheila Gilmore
I made the blueberry cornbread recipe. Can this be frozen as well?
Jillian
absolutely!