Blueberry Oatmeal Bread (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups flour 1 cup quick-cooking oats 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon lemon peel—grated 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups skim milk or non dairy substitute 1/3 cup oil 2 teaspoons vanilla 2 eggs—slightly beaten 1 cup blueberries

Instructions

Preheat oven to 350 degrees.  Grease bottom only of 9” X 5” loaf pan.  In large bowl, combine flour, oats, sugar, baking powder, lemon peel, baking soda and salt. In small bowl, combine milk, oil, vanilla, and eggs; mix well.  Add the wet ingredients to the dry ingredients; stir just until dry ingredients are moistened.  Gently fold in blueberries. Pour into greased pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool ten minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator. Serves 8

Serving Size

makes 8 servings

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .