Today’s post prompted me to do a little research on the difference between a quick bread (i.e. pumpkin or zucchini) and a loaf cake (i.e. a marble loaf cake) and what I ended up finding was some conflicting information. A few articles said quick breads are usually savory and often call for buttermilk (not entirely true) and then there was some baking science information regarding baking soda. What it comes to in basic terms is that quick breads are denser than loaf cakes. Something I completely agree with!
One of the best things I found about making this quick bread, a Blueberry-Almond Quick Bread that is, is that I didn’t have to break out my hand mixer or pull my stand mixer out from the corner of my kitchen counter. I simply used one whisk to whisk together the dry ingredients in one bowl and the wet ingredients in another and then used a rubber spatula to fold everything together. It doesn’t get easier than that.
Initially I thought the recipe may have called for too many blueberries as the first few slices were heavily laden with them and there was barely any bread/cake, but after a few more slices the blueberries appeared to be more evenly dispersed.
And while this bread is dense, it is incredibly moist. The reason for both of those things, using oil instead of butter in the batter. Oil tends to result in a cake that has a more even crumb that can stay moist for days. So, why aren’t all cakes made with oil then? Well, because cakes made with butter tend to taste better. That should in no means deter you from making cakes with oil though. You just have to balance the flavors and add a little extra of this and that (spices, extracts and nuts) to get the flavor you want.
One last thing about this quick bread, it’s the perfect treat for any time of the day. Be it breakfast, brunch, an afternoon treat or a yummy dessert! Personally I had a piece for breakfast one day and dessert on another.
Blueberry Almond Quick Bread
1/2 cup vegetable oil
1/2 cup plain yogurt
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups plus 1 tablespoon flour
3/4 cup sugar
1/2 cup sliced almonds
1/2 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups fresh blueberries
Preheat oven to 350 F. Spray a 9 x 5 – inch loaf pan with cooking or baking spray.
In a large bowl whisk together the flour (1 1/2 cups), sugar, almonds, oats, baking powder, cinnamon, salt, baking soda and nutmeg.
In a medium bowl whisk together the vegetable oil, yogurt, eggs and vanilla extract until well combined and then fold into the flour mixture until just combined.
Toss the blueberries with the remaining tablespoon of flour and then fold into the batter.
Transfer the batter to the prepared loaf pan and bake in the oven for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan for 1 hour and then remove and place on a wire rack to cool completely.
Recipe from Food Network