Nutritional Info

Nutrition Facts

Serving Size 1 (90g)

Calories 212
Calories from Fat 70 (33%)
Amount Per Serving %DIV
Total Fat 7.8g 12%
Saturated Fat 0.8g 4%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 134.6mg 6%
Potassium 142.7mg 3%
Total Carbohydrate 30.2g 10%
Dietary Fiber 2.8g 11%
Sugars 7.1g
Protein 3.9g 8%

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Blueberry Cornmeal Quick Bread

By: Bopeep
Source: vegan recipes
Recipe Description
blueberry cornmeal quick bread
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  dried blueberries
3/4 Cup(c)  blueberry soy yogurt
1/4 Cup(c)  canola oil
1 Cup(c)  plain almond milk
1 Teaspoon(t)  pure vanilla extract
1 1/5 Cup(c)  whole wheat pastry flour
1/2 Cup(c)  cornmeal
1/2 Cup(c)  raw sugar
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  fine sea salt
1/2 Cup(c)  pecans, chopped


Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. In a medium-size bowl. whisk together the yogurt, oil, milk, and vanilla. In a large-size bowl, combine the flour, cornmeal. sugar, baking powder, and salt. Fold the wet ingredients into the dry, being careful not to overmix. Fold in the pecans and blueberries. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.

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