Even though I’ve shared numerous recipes on the blog, I think this is one of the toughest I’ve ever had to write. It will be my very first Christmas without having my mother. I can technically call myself an orphan now since I’ve now lost both parents. Christmas will be here very soon and that means there will be lots of cooking and baking happening in my household. I love cooking and I chalk up to my Caribbean upbringing. My mother would cook all three meals for us daily. I’m not sure how she did it but she was up at the crack of dawn and breakfast was done before I was even out of bed. By the time I was eating breakfast, lunch was being done and then dinner was always done way before 6pm. Every Christmas there would be lots of cakes, fruit cakes, rum cakes and the occasional sweet breads. I don’t think I will ever be as good a cook as my mom but I do try. Today if you’re looking for a sweet dessert to serve with your holiday meal, here is one that will surely hit your sweet spot, our blueberry bread with cinnamon vanilla glaze.
Here is what you’ll need:
Ingredients for the bread
1 cup fresh blueberries
2 tablespoons all-purpose flour
1/2 cup coconut oil, melted
1/2 plain Greek yogurt
1/2 cup almond milk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Ingredients for the glaze
3/4 cup confectionersí sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
2-3 teaspoons half and half or almond milk
Preheat oven to 350 degrees F
Prepare a 9 x 5 inch loaf pan by spraying it with non-stick cooking spray. Line two sides of the pan with Parchment paper, leaving some sticking out over the top to help you lift the bread out later.
In a small bowl, toss the blueberries with two tablespoons of flour and set aside.
In a large bowl, combine the coconut oil, yogurt, almond milk, eggs and vanilla and whisk until smooth.
In a separate bowl, combine the flour, sugars, baking powder, cinnamon and salt. Whisk until combined.
Add the wet ingredients to the dry and mix until just combined.
Gently fold in the blueberries, being careful not to overmix the dough. I suggest undermixing, since you have to mix a little more in the next step. Overmixing a quick bread can make it tough and/or bake unevenly.
Pour the batter into your prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
Check the bread after about 40 minutes to see if it’s getting too dark. If so, lay a piece of foil over the top.
Let the bread cool in the loaf pan for 15 minutes, and then use the Parchment paper to lift it out. Allow it to completely cool before slicing.
Serve with the glaze drizzled over the top.
To make the glaze, combine the confectioners sugar, cinnamon, vanilla and almond milk (or half & half) in a small bowl and whisk until smooth. Start with less liquid and use more as needed to make a smooth glaze. I like to microwave mine for 20-30 seconds to warm it up, but that step is completely optional.
I prefer my desserts less sweet, so the bread itself is made that way. The glaze itself is VERY sweet, so I like to drizzle a little on top and then have extra for those who like it extra sweet!