I know I said just a few posts ago that I was getting sad that summer was ending. That’s still a little bit true – the end of summer means the beginning of a new academic year and, as someone who works in higher education, a more hectic time of the year. It also means a transition of the kinds of food that are available – different kinds of fresh fruits and vegetables. And, while I didn’t actually end up in the pool or at the beach at all this year, it usually means the end of swimming season.
But fall is my absolute favorite season – partially because Halloween is one of my favorite holidays (if not my favorite holiday). I love the vibe of fall – fall colors and flavors and smells. If the northeast didn’t get such dang cold winters, I’d move there for their falls alone.
As I am eagerly counting down the days to the first day of fall (22 days!), I am relishing in all that is left of summer, which includes fresh fruit! While blueberries are solidly a summer flavor, for me almonds toe the line between the seasons. That makes this blueberry almond quick bread a great dish for the end of summer.
This bread is just slightly sweet with bursts of blueberry flavor throughout and a bit of a crunch from the slivered almonds. Golden brown and slightly crisp on the outside while fluffy on the inside, this bread makes a perfect addition to any breakfast. Or, add a scoop of ice cream of a drizzle of icing to turn this into a decadent dessert. You may want to eat this bread right out of the oven, but be sure to let it cool completely to ensure it’s fully baked and the right texture!
If you want to get the most out of the last days of summer, be sure to give this blueberry almond quick bread a try. And if you’re interested in trying some other quick bread recipes, give my chocolate quick bread or my banana bread recipe a go. I would love the hear how this recipe turns out for you and how you’re enjoying your last days of summer. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Blueberry Almond Quick Bread
Ingredients
Wet Ingredients
- 4 tbsp applesauce
- ½ cup olive oil
- ¾ cup vegan milk
- 4 tbsp maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- ¼ cup brown sugar
- ¾ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cups flour
- 1 cup fresh blueberries plus more for the top
- ½ cup slivered almonds plus more for the top
Instructions
- Preheat your oven to 350°F. Lightly grease a bread pan and set aside.
- Whisk together all of the dry ingredients except for the blueberries and almonds.
- Add in the blueberries and almonds and gently mix in with a spoon, trying to prevent any of the blueberries from breaking.
- In a separate bowl, whisk together the wet ingredients until well combined.
- Add the wet ingredients to the dry, then fold together until just combined. There should still be some lumps - you don't want to overmix the batter and you don't want it to be smooth!
- Pour the mixture into the bread pan and even out the top. Then, gently press some sliced almonds and blueberries into the top.
- Bake in the middle of a preheated oven for 65-70 minutes, until a toothpick stuck in the center comes out clean.
- Remove from the pan after about 10 minutes of cooling. Allow to cool completely on a wire cooling rack before slicing and serving. If you cut into the bread before it cools completely, the texture won't be exactly right.
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