Serves: 5
Total Calories: 646
Heat oven to 350° F. Grease well a 9 x 5 x 3-inch loaf pan set aside. In a large bowl combine flour, brown sugar, cinnamon, salt, baking powder, nutmeg and baking soda. With a pastry blender cut in butter or margarine until consistency of coarse crumbs. In a small bowl beat together eggs, water and honey. Add to dry ingredients all at once, stir just until moistened. Fold in blueberries and nuts. Turn into the prepared pan and bake for 65 to 75 minutes or until tests done. Cool in pan 10 minutes remove and cool on a wire rack. When cool, wrap in foil and refrigerate. Slice and serve the following day.
This Blueberry Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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