Blueberry Pecan Bread

Ingredients

• 1 1/2 cups pecans, lightly toasted and coarsely chopped
  
• 1 1/2 cups blueberries, fresh or forzen
  
• 3 cups white whole wheat flour (or all-purpose)
  
• 1 1/4 cups granulated sugar
  
• 4 teaspoons baking powder
  
• 3/4 teaspoon salt
  
• 1/2 cup unsalted butter, melted
  
• 1/3 cup plain Greek yogurt
  
• 3/4 cup milk
  
• 2 eggs
  

Directions

1. Preheat oven to 350°F. Coat the inside of 1 large loaf pan (9 by 5-inch) or 4 mini loaf pans (5-3/4 by 3-1/4-inch) with cooking spray. Evenly sprinkle a 1/2 cup of pecans over the bottom of the pan(s).
2. Gently toss together the blueberries with 1/4 cup flour.
3. Combine the remaining flour, sugar, baking powder, and salt in a large bowl.
4. Whisk together melted butter, yogurt, milk, and eggs. Add yogurt mixture to flour mixture. Stir until just combined. Don’t over mix. Add the remaining pecans and blueberries. Spread batter into prepared pan.
5. Bake for 75-90 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Adjust the baking time if you are using smaller loaf pans.)
6. Let pan cool on a wire rack for 15 minutes.
7. Remove warm bread from the pan and allow to cool completely before slicing.