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This is a lovely, tender bread. I added 1/2 teaspoon each of vanilla and almond extract and I did not allow the batter to stand for the stated amount of time. I also divided the batter among four small loaf pans and reduced the bake time (don't remember how long I baked them). Can't wait to make this again in the coming summer months.

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Mary Christmas June 30, 2014

I loved this recipe but left out the nuts.(had too many problems with nut shells in baked goods)..but I too, added 1 teaspoon of vanilla to the batter, and also added 1 tsp nutmeg to the batter. Then I took a mixture of 1/3 cup brown sugar 1/2 tsp cinnamon and 1/8 tsp nutmeg and sprinkled it over the top of the batter before baking...Came out perfect....Overall it is a very good recipe.

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Old Mr. Ken April 01, 2013

We loved this loaf. It is so easy to put together and so moist. I used chopped almonds because I always have them on hand. Thanks Kree for a great recipe.

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Fluffy May 28, 2008

I made this to freeze for a later date. It froze very well and the bread was pretty moist and had a good flavor, even though I think it could use a little vanilla. I think it sitting for 20 minutes before baking is why all the blueberries sank to the bottom. It still tasted good though! I used eggs and walnuts. Thanks for posting!

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Marg (CaymanDesigns) July 18, 2007

I had wonderful luck with this recipe.... I made 3 baby loaves, one recipe = 3 baby loaves, I baked the baby loaves for 35 minutes.... Yummy bread!!! my significant other loves it... Thanks!!!

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MinnesotaCook July 17, 2006

I followed the recipe. My loaf dipped down in the middle, did not raise in the center but very very good taste. I served with a scoop of ice cream. You need a deep loaf pan because it is a large loaf. I think altitude may have effected the loaf.I am at 4,500 above sea level. Good recipe! I'll just adjust the temperature and time.

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Montana Heart Song February 01, 2006
Blueberry Nut Bread