Name: Blueberry Pecan Bread
Yield: Makes 1 large loaf or 4 small loaves
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

Author Notes

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

Makes 1 large loaf or 4 small loaves

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

In This Recipe

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Directions

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.

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8 Reviews

Harriet V. September 20, 2017

I made this ussng a standard loaf pan and after ten minutes or so in the oven I smelled burning - the batter had risen and dripped down the sides of the pan and onto the oven. I scraped it all off and it baked okay after that, but certainly had a big hole where the batter split and ran down the sides. I wondered too about 4 tsps. of baking powder. Would like to try it again using sour cream - how much more would I need?

Teresa L. September 9, 2017

I tried blueberry-pecan bread. It tastes like salt before it's cooked and its not sweet after its cooked. It is just a little dry. Are we sure we're supposed to use 4 teaspoons baking powder? I have my doubts now.

Kris May 27, 2015

I tried this with King Arthurs white whole wheat flour and it was really dry. I have only recently started using white whole wheat flour and noticed that the Loaf cakes are on the dry side. Is this normal ? Should I use less flour ?

Nargess March 9, 2014

I'd love to make this but, 3 cups of flour for a 9x5 loaf tin? is that correct?

bulldawgmama March 9, 2014

It's correct. The batter fills the entire pan and poofs up while it bakes, but there isn't any spill over.

Nargess March 9, 2014

Thank you. I will give it a try.

bulldawgmama July 1, 2013

This bread is delicious. I was nervous that the batter was a little dry, but my husband reminded me that all of the moisture of the blueberries will make up for the dryness while the bread bakes. So true. A great recipe that I will make again! Thanks for sharing your mom's recipe.

Muse August 12, 2012

This sounds delicious, can't wait to try it!

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Blueberry Pecan Bread