Blueberry-Spice Bread

I had some blueberries that were going to go bad if I didn't do something with them quickly. I have been on this "quick bread" kick lately (breads made from batter that don't need kneading or rising time), so I decided to make this recipe. You may want to adjust the sugar/Splenda if you have really sweet blueberries (less) or really tart blueberries (more).


Prep Time: 10 Minutes
Cook Time: 60 Minutes

Ingredients:

2 eggs
1 cup Splenda
1 cup fat free plain yogurt
3 Tbs apple sauce
1 cups all-purpose flour
1 cup whole-wheat flour
1 tsp salt
4 tsp baking powder
1 cup fresh blueberries
1/4 cup chopped walnuts
1 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup orange juice

Proceedure

1 Mix together all dry ingredients in a large bowl.
2 Add the rest of the ingredients except for the blueberries and nuts.
3 Once a batter is formed, add the berries and nuts.
4 Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes.
5 Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.


Servings: 12

Amount Per Serving Calories 146.06 Calories From Fat (20%) 29.24 % Daily Value Total Fat 3.39g 5% Saturated Fat 0.78g 3% Cholesterol 42.33mg 14% Sodium 384.86mg 16% Potassium 183.43mg 5% Carbohydrates 24.45g 8% Dietary Fiber 2.28g 9% Sugar 0.07g Protein 5.38g 10% Points 2.7