Blueberry & Cinnamon Crumble Bread
Soft, perfectly spiced and bursting with tart blueberries, this crumble bread tastes anything but healthy! The crunchy cinnamon-oat topping takes this secretly good-for-you bread to the next level!
Equipment
- 1 9"x5" loaf pan
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup shredded zucchini packed
- 1/2 cup mashed banana about 1 large banana
- 1 tbsp vanilla extract
- 1 heaping cup blueberries
Crumble Topping Ingredients
- 1/3 cup rolled oats old-fashioned or quick
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- 1 tbsp oil
Instructions
- Preheat your oven to 350 degrees fahrenheit and grease a 9x5 in loaf pan with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
- To the flour mixture, add the brown sugar, eggs, mashed banana, shredded zucchini and vanilla extract. Stir together until just combined.
- Gently fold in blueberries and spread the batter into your prepared loaf pan.
- In a small bowl, stir together the crumble topping: rolled oats, ground cinnamon, brown sugar and oil. Sprinkle topping over the batter.
- Place the pan in your preheated oven and bake the loaf 60-70 minutes or until a knife inserted into the center comes out clean. Allow to cool before slicing and serving.
Notes
*I love substituting chopped walnuts or pecans for half of the oats in the topping if I have them on hand!
*Store leftover slices in an airtight container in the fridge for up to 3 days. After 3 days, freeze the slices for up to 3 months. Be sure to thaw bread in the microwave or overnight in the fridge before eating.
*You can turn this loaf into muffins if you wish. Simply grease about 18 muffin cups (you will need a 12-count muffin tin and a 6-count muffin tin or you will need to bake in batches) and divide the batter evenly. Sprinkle about a tablespoon of topping onto each muffin and bake for 18-20 minutes.