Healthy Blueberry Bread
This healthy blueberry bread is so moist and fluffy, it's made in just one bowl! No eggs, no dairy, and no sugar needed, it takes seconds to make!
Servings 12 servings
Calories 136kcal
Ingredients
- 1 1/2 cups white whole wheat flour 180g
- 1/2 cup sugar * See notes, 100g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 5 tablespoon oil ** See notes, 75mL
- 1 cup water
- 3/4 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
- In a mixing bowl, add your dry ingredients and mix well. Add the vinegar, vanilla extract, oil, and water, and mix until combined. Fold through the blueberries. The batter should be thick but easy to stir.
- Transfer the batter into the lined loaf pan. Bake the bread for 35-40 minutes until the top looks golden or a skewer comes out mostly clean
- Remove the pan from the oven and let the bread cool completely, before removing from the pan and slicing.
Notes
* To keep it sugar free, I like to use allulose or keto brown sugar.
** If you'd like to reduce the amount of oil, you can half the amount required and use unsweetened applesauce for the other half.
Frozen blueberries: Thaw completely and soak up excess moisture.
Gluten-free. Use gluten-free all-purpose flour with added xanthan gum.
TO STORE: Keep the bread in a sealable container and store it in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Sodium: 189mg | Potassium: 24mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg | NET CARBS: 17g