Red, White and Blueberry Bread

Blueberries and cranberries team up for a patriotic quick bread!


2 cups all- purpose flour

¾ cup granulated sugar

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

¼ cup water

1 teaspoon vanilla extract

1/8 teaspoon each cardamom and ginger

2/3 cup water

2 tablespoons sunflower oil

¾ cup fresh or frozen blueberries

¼ cup dried cranberries

¼ cup chopped pecans, optional

1 teaspoon cinnamon sugar

1 teaspoon red, white and blue sprinkles

Preheat oven to 325°F, and coat an 8”x4” loaf pan with sunflower oil.  In a large bowl, combine flour, sugar, baking powder, salt and baking soda.  In a small bowl, stir together ¼ cup of water, vanilla, cardamom and ginger.  Stir in remaining water and oil, and stir into dry ingredients until just moistened.  Fold blueberries, cranberries and nuts into  batter.  Pour into loaf pan, and sprinkle with cinnamon sugar.  Bake 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool bread in pan for 10 minutes before removing to a wire rack.  Sprinkle bread with red, white and blue sprinkles while it is still warm.  Cool completely before serving.

Yield: 16 slices

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