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Preheat oven to
350°. Grease 2 large (9 inch) loaf pans. Mix 1/4 cup of the sugar
and half of the CINNAMON. Sprinkle pan and top of bread with this mixture.
Place flour, salt, baking soda, sugar, CLOVES, NUTMEG and the remaining
CINNAMON in a large bowl. Make a well in center of dry ingredients. Add
eggs, oil, and LEMON EXTRACT. Stir until dry ingredients are moistened.
Stir in blueberries and nuts. Mashing some of the blueberries gives the
bread a nice blueberry color. If you use frozen blueberries, make sure
they are frozen plain and not sugared. Divide batter between two loaf
pans. Bake 1 hour. To remove the loaves from their pans without losing
the sugary topping, try this trick. Double a sheet of aluminum foil, cut
it to half the width of the pan and place it in the greased bread pan,
up and over the edges, then pour in the batter. This will give you a handy
way to lift the bread right out of the pan, as in the photo. This is better
if not eaten until the next day. Keep refrigerated.
Yield: 2 loaves.
Prep. time: 10 minutes.
Baking time: 1 hour
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