The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Cashew Crumble Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Soft, sweet, and fluffy whole wheat bread stuffed with a rich cashew crumble and juicy blueberries.

Ingredients

  • ¼ cups Almond Milk
  • 2 teaspoons Apple Cider Vinegar
  • ⅓ cups Cane Sugar
  • 2 Tablespoons Brown Sugar
  • 2 whole Eggs
  • 2 Tablespoons Almond Butter
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup Whole Wheat Flour, Plus More For The Blueberries
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ginger
  • 1 cup Blueberries, Slightly Thawed If Frozen
  • FOR THE CRUMBLE:
  • ¼ cups Chopped Cashews
  • 3 Tablespoons Whole Wheat Flour
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Honey
  • 1 Tablespoon Butter, Melted
  • 1 teaspoon Cinnamon
  • 1 pinch Sea Salt

Preparation

Preheat oven to 350ºF and grease a loaf pan with oil or butter.

Whisk almond milk and apple cider vinegar in a small cup and set aside to curdle.

In a large mixing bowl or stand-mixer, whisk sugars, eggs, nut butter, vanilla extract, and almond milk mixture until combined. Sift in flour and baking powder, then stir in the spices.

Toss blueberries with 1 to 2 tablespoons of flour to coat them and prevent them from falling to the bottom of the loaf while baking.

To the make the crumble, combine cashews, flour, brown sugar, honey, butter, cinnamon, and pinch of sea salt in a separate small bowl and set both aside.

Pour half the batter into the loaf pan and top with the crumble and half the blueberries. Carefully pour the rest of the batter on top and sprinkle with remaining blueberries.

Bake for 42–45 minutes or until a toothpick comes out clean. Cool completely before slicing and store leftovers in an airtight container in the fridge for about one week. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten-Free Paleo Pumpkin Bread
Profile Photo by Taylor Kiser in Breads
So moist, soft and fluffy! This bread is all the best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Zucchini Pistachio Bread
Profile Photo by Angelina Papanikolaou in Breads
One-Bowl Paleo Zucchini Pistachio Bread made with fresh and healthy zucchini,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Gluten-Free Buttermilk Biscuits
Profile Photo by Taylor Kiser in Breads
So soft, flaky and buttery, you will never believe they're gluten-free!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Masa Harina Cornbread
Profile Photo by PW Food & Friends in Breads
My take on Northern cornbread, substituting masa harina for cornmeal. From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Two-Ingredient Bagels
Profile Photo by Rise & Yum in Breads
These Two-Ingredient Bagels will make you say goodbye to the real...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Intermediate