Blueberry Gingerbread Loaf
This Blueberry Gingerbread Loaf is soft, moist, and loaded with fresh blueberries and cozy spices. Easy to make and bursting with the flavors of the season, this bread makes a delicious breakfast or dessert for your hungry house guests!
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ½ cup unsalted butter softened
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 cup unsweetened applesauce
- 1 teaspoon baking soda
- 1½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350F. Lightly spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, salt and cloves. Set aside.
- In a large bowl, beat the softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds. Slowly add the white and brown sugar, beating util combined. Set aside.
- In a small bowl, stir together the applesauce and baking soda. Add applesauce mixture to sugar mixture, beating until combined. Slowly add in flour mixture until just combined.
- In a small bowl, toss blueberries with flour. Gently fold into batter until combined. Pour batter into prepared pan.
- Bake for 45-50 minutes, or until toothpick inserted into center comes out clean. Cool for 10 minutes in pan, then remove loaf from pan and cool completely on a wire rack.