I found this recipe in my mom’s recipe box after she died, but I can’t ever remember her making it. Turns out, it’s a delicious bread and it’s perfect with your morning coffee. Unfortunately, I'll never know where the recipe came from, and I’ll never know how she feels about my replacing the AP flour with white whole wheat, the vegetable shortening with butter and the sour cream with yogurt. —Bob Vivant
1 large loaf or 4 small loaves
1 1/2 cups
pecans, lightly toasted and coarsely chopped
1 1/2 cups
blueberries, fresh or forzen
white whole wheat flour (or all-purpose)
1 1/4 cups
unsalted butter, melted
plain Greek yogurt
In This Recipe
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).
Gently toss together the blueberries with 1/4 cup flour.
Combine the remaining flour, sugar, baking powder, and salt in a large bowl.
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.
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.)
Let pan cool on a wire rack for 15 minutes.
Remove warm bread from the pan and allow to cool completely before slicing.