Pecan Blueberry Bread

Products Used

0

162

157

Ingredients

3 eggs, room temperature
3/4 cup sour cream, room temperature
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 1/4 cups + 2 tablespoons all-purpose flour*
3/4 teaspoon baking soda
pinch of salt
1 1/2 cups fresh or frozen blueberries
1 cup roughly chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350F°.
Lightly grease two 7.5 x 3.5” loaf pans. Set aside.
In a mixing bowl, add eggs, sour cream, oil and vanilla extract. Whisk to combine.
Stir in sugar followed by flour, baking soda and salt.
In a separate bowl, add blueberries with two tablespoons of flour. Toss them around so all blueberries are covered with a thin layer of flour. This will prevent them from sinking to bottom as bread bakes.
Add floured blueberries and pecans to batter, gently folding them in.
Divide batter between two pans.
Bake for 1 hour or until a toothpick inserted in center comes out clean.
Remove pans from oven and cool for 10 minutes on a wire rack before removing bread from pans.
Cool loaves completely before slicing them.

Imperial Sugar Insight

Notes:

If using frozen blueberries, do not thaw them before adding to batter.
If you’d rather not add the pecans, use only 1/2 cup oil. Bake as directed.
If you do not have two 7.5 x 3.5” loaf pans, you can use one 9 X 5” loaf pan. Bake bread for 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.

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Pan de Pacanas y Arándanos

Products Used

0

162

157

Ingredientes

3 huevos, temperatura ambiente
3/4 taza crema agria, temperatura ambiente
2/3 taza aceite vegetal
1 cucharadita extracto de vainilla
1 1/2 tazas Imperial Sugar Azúcar Granulada Extra Fina
2 1/4 tazas + 2 cucharadas harina todo uso*
3/4 cucharadita bicarbonato de sodio
Pizca de sal
1 1/2 tazas arándanos frescos o congelados
1 taza de pacanas picadas

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Precaliente el horno a 350 F.
Engrase ligeramente dos bandejas de pan de 7.5 x 3.5 pulgadas.
En un envase de mezclar, agregue huevos, crema agria, aceite y extracto de vainilla. Bata con una espumadora para combinar.
Agregue y mezcle el azúcar seguido de la harina, bicarbonato de sodio y sal.
En un envase separado, agregue arándanos con dos cucharadas de harina, bátalas alrededor hasta que los arándanos estén todos cubiertos con una capa de harina. Esto va a prevenir que los arándanos de hundan mientras el pan se cocina.
Agregue los arándanos con harina y las pacanas a la masa, gentilmente mezclándolas usando movimientos envoltorios.
Divida la masa en las 2 bandejas.
Hornee por 1 horas o hasta que un mondadientes insertado en el centro salga limpio.
Remueva las bandejas del horno y deje enfriar por 10 minutos en un estante de alambre antes de remover el pan de las bandejas.
Deje enfriar las barras de pan completamente antes de cortarlas.

Imperial Sugar Insight

Notes:

If using frozen blueberries, do not thaw them before adding to batter.
If you’d rather not add the pecans, use only 1/2 cup oil. Bake as directed.
If you do not have two 7.5 x 3.5” loaf pans, you can use one 9 X 5” loaf pan. Bake bread for 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.