Try This: Gluten Free Blueberry Loaf

Ingredents:

½ cup (125 ml) unsalted butter, softened

1 cup (250 ml) granulated sugar

2 eggs

¾ cup of unsweetened applesauce

¾ cup of blueberries (frozen or fresh, fresh blueberries are best)

2 tsp (10ml) pure vanilla

1 ½ cups (375ml) President Choice Gluten-Free All-Purpose Flour Blend

1 tsp (5ml) baking soda

1 tsp (5ml) cinnamon

½ tsp (2ml) salt

 

Recipe:

·      Preheat oven to 350F (180C)

·      Lightly oil a 9 x –5in (2L) loaf pan, or use a non-stick loaf pan

·      In a large bowl and using an electric mixer, cream butter with sugar. Beat in eggs one at a time. Beat in applesauce and vanilla until combined.

·      In another bowl sift together flour, baking soda, cinnamon and salt. Using a wooden spoon, stir into butter mixture, add blueberries and mix all together.

·      Pour into prepared pan

·      Bake on middle oven rack for 55 – 60 minutes or until a knife inserted in the center comes out clean. If bread is browning too quickly, cover loosely with foil.

·      Remove from oven and let cool on rack for 10 minutes. Remove from pan and cool to room temperature.

 

Makes 12 servings