Thursday, September 24, 2015

Blueberry Bran Loaf with Praline Pecans

Truly Good Foods sent a wonderful box of products to work with! I don't usually put nuts in muffins or quick breads - but these Praline Pecans were so well-seasoned that they made a perfect crunchy topping for a crunchy-topped loaf bursting with fresh blueberries.

Blueberry Bran Loaf with Praline Pecans
by Maurita Plouff, Good Stuff Recipes
Makes 3 small loaves

2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
3/4 cup sugar
2 cups bran cereal (like All-Bran)
3 1/4 cups flour
2 cups fresh blueberries
1 1/2 cups Praline Pecans
Butter to grease the pans

Preheat oven to 350°F. Grease 3 small (3 x 5 x 2-inch) loaf pans.

Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, and sugar. Stir in the bran cereal and flour and mix well to combine thoroughly. The batter should be fairly stiff at this point. Gently fold in the blueberries.

Fill each loaf pan nearly to the top. Scatter Praline Pecans over the tops, pressing them in slightly. Bake 35-45 minutes, until the tops are firm and slightly browned, and a toothpick carefully inserted and removed shows no streaks of uncooked batter.

Let cool in the pans on a rack for 20 minutes, then carefully turn the loaves out and cool completely.

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