Description
This Blueberry Gingerbread Loaf is soft, moist, and loaded with fresh blueberries and cozy spices!
Ingredients
- 1-½ cup All-purpose Flour, Plus 1 Tablespoon For Blueberries
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1 teaspoon Salt
- ¼ teaspoons Ground Cloves
- ½ cups Unsalted Butter, Softened
- ½ cups White Sugar
- ½ cups Packed Light Brown Sugar
- 1 cup Unsweetened Applesauce
- 1 teaspoon Baking Soda
- 1-½ cup Fresh Or Frozen Blueberries
Preparation
Preheat oven to 350ºF. Lightly spray a 9×5 inch loaf pan with nonstick cooking spray. Set aside.
In a medium bowl, whisk together 1 1/2 cups flour, cinnamon, ginger, salt and cloves. Set aside.
In a large bowl, beat softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds. Slowly add white and brown sugar, beating util combined. Set aside.
In a small bowl, stir together applesauce and baking soda. Add applesauce mixture to sugar mixture, beating until combined. Slowly add in flour mixture until just combined.
In a small bowl, toss blueberries with remaining 1 tablespoon flour. Gently fold into batter until combined.
Pour batter into prepared pan. Bake for 45–50 minutes, or until toothpick inserted into center comes out clean. Cool for 10 minutes in pan, then remove loaf from pan and cool completely on a wire rack. Enjoy!
