Breakfast bread is so much better than sandwich bread, like my Skinny Blueberry Mini Loaf. Why, you ask? Because it’s moist, like a pancake or a cinnamon roll. Because it’s sweet. Because. It’s. Awesome. I suppose sandwich bread could be moist, but I feel like that would be weird. And I suppose breakfast bread, such as toast, could be thick and crumbly, but I didn’t want thick and crumbly this morning. I wanted something that I could slab with a teaspoon of Earth Balance and leave all my worldly troubles behind on my empty plate! Warm, gooey bread does that to a girl – makes her forget reality and takes her to a far off land where clouds are made of marshmallows and oceans of pudding and houses of super-moist blueberry breakfast bread! 😉Ummm . . . yummy! Can you imagine living in a loaf of that? I’d probably eat my way through the living room before I had a chance to install DirecTV.If you’re going to make a Skinny Blueberry Mini Loaf, you should make it right:
I love a hint of blue in every room. It’s secretly soothing, which only adds to my very yoga-esque attitude when baking. I am seriously addicted to this stunning flatware set. I wish I had a beach house to put it in. Also, can’t get enough of those serving trays! Absolutely perfect for the rustic, industrial flat. And have you seen that mug?
- 1/3 cup pastry flour (110 calories - may substitute with whole wheat pastry flour, but the greek yogurt may need to be increased by 1 - 2 tablespoons)
- 1/2 tablespoon baking powder (3 calories)
- ?2 tablespoons Truvia
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (6 calories)
- 3 tablespoons plain Greek yogurt (24 calories, depending)
- 3 tablespoons unsweetened applesauce (18 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 1/4 cup blueberries, frozen or thawed (20 calories)
- Optional: 1/2 teaspoon pure lemon extract
- Optional: 1/2 teaspoon lemon zest
- Optional Vanilla Glaze:
- 1 tablespoon powdered Swerve or organic powdered sugar (0 - 30 calories)
- 1/4 teaspoon pure vanilla extract (3 calories)
- 1 teaspoon unsweetened almond milk, or more to thin (1 calorie)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together all dry ingredients (excluding blueberries). Stir mix until well incorporated.
- Add in wet ingredients one-by-one, stirring well after each addition.
- Fold in frozen or thawed blueberries and gently stir, trying not to break open blueberries (but no big deal if you do :))
- Pour batter into a miniature bread baking pan, which you can buy at any grocery store, Target, Home Goods, etc. If you don't have one, you can always mold one using non-stick foil! 🙂
- Pop batter into oven and bake for about 15 - 20 minutes, or until dough has risen in the center and your bread passes the toothpick test: stick a toothpick in the center of your loaf and remove, inspecting for wet batter. If your toothpick is spotless or contains dry bread crumbs, your bread has finished baking! If your toothpick returns with wet batter, pop it back in the oven and bake for an additional 2 minutes, inspecting often and completing several toothpick tests until ready! 🙂
- While bread is baking, mix together powdered sugar, vanilla extract and milk of choice for vanilla glaze (if desired).
- Remove and allow bread to cook (and cook a while longer in pan) for about 5 minutes OR if using vanilla glaze, remove bread from oven and drizzle with vanilla glaze. Pop back in the oven for about 1 - 2 minutes.
- Remove, slice up and enjoy!