Gluten-Free Blueberry Quickbread
This delicious gluten-free blueberry quickbread is moist, flavorful, and easy to make. Perfect for breakfast or a snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 cups fresh blueberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftover quickbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.