This is a continuation of my wife’s quest of blueberry bread/muffins. This time, the major addition is a layer of pecans on the bottom which formed an almost fried in the butter pecan crust. Certainly. this is a good bread but we wondered if it might not be good to just mix all the pecans directly into the batter.
The pecan layer is on the bottom and is nicely crunchy with a pecan flavor.
3 cups pecans
3 cups blueberries
6 cups whole wheat or AP flour (I used AP)
2 1/2 cups sugar
8 tsp. baking powder
1 1/2 tsp salt
1 cup butter melted
2/3 cup Greek yogurt
1 1//2 cup milk
Preheat oven to 350 degrees. Coat the inside of two loaf pans with butter and evenly sprinkle 1/2 cup of pecans over the bottom of the pans. Combine the dry ingredients in a bowl. Mix the wet ingredients in a bowl. Combine the dry and wet ingredients. Add remaining pecans and blueberries. Spread into prepared pans. Cook in oven for 25 to 40 minutes or until a toothpick inserted in the center comes out clean. (The original recipe said to cook for 75 to 90 minutes which would have been way too long).
This bread is very good. It has a very moist consistency and the blueberries give a nice fresh burst of blueberry flavor. The pecan crust is also very nice.