Alabama Blueberry Bread
Source of Recipe
the web
List of Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 to 2 tablespoons ground Korintje cinnamon (Margaret uses 3 full tablespoons of cinnamon, but suggested starting with less and building to more as you make the bread again and again.)
2 cups sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3 eggs, well beaten
11/4 cups canola oil
2 pints blueberries (mash about 1 cup of these)
2 teaspoons lemon extract
1 cup chopped nuts, optional
Recipe
Preheat oven to 350 degrees. Grease 2 large (9-inch) loaf pans. Mix 1/4 cup of the sugar and half of the cinnamon. Sprinkle pan and top of bread with this mixture. Place flour, salt, baking soda, sugar, cloves, nutmeg and the remaining cinnamon in a large bowl. Make a well in center of dry ingredients. Add eggs, oil and lemon extract. Stir until dry ingredients are moistened. Stir in blueberries and nuts. Mashing some of the blueberries gives the bread a nice blueberry color. If you use frozen blueberries, make sure they are frozen plain and not sugared. Divide batter between two loaf pans. Bake 1 hour. To remove the loaves from their pans without losing the sugary topping, try this trick: Double a sheet of aluminum foil, cut it to half the width of the pan and place it in the greased bread pan, up and over the edges then pour in the batter. This will give you a handy way to lift the bread right out of the pan. This is better if not eaten until the next day. Keep refrigerated.
Yield: 2 loaves
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