walnut blueberry oat bread

I pick my parents up at the airport tomorrow morning at 8:00am and I was trying to figure out what I can make ahead ....a little something for them to have with some coffee when they get in. I've been craving nut bread lately and my local market had some beautiful organic blueberries, this combo seemed to fit the bill.

I found a recipe for walnut and date bread in How to Bake by Nick Malgieri. This was my inspiration because I changed quite a few things in this recipe. I used blueberries instead of dates and I substituted part oat/ part spelt flour for all purpose flour. I decreased the amount of butter to 4 TB and used 1 TB of coconut oil mixed in with the butter. I coated the loaf pan with butter then sprinkled oats in to line it.

Here is my recipe...

Walnut Blueberry Oat Bread
1 c spelt flour
1 c oat flour
1 TB baking powder
1/2 tsp salt
4 TB unsalted butter, softened
1 TB coconut oil
1/2 c brown sugar
2 eggs
3/4 c milk
1 cup chopped walnuts
1 cup fresh blueberries
an extra knob of butter and a handful of oats to line the pan with

1. Preheat oven to 375° and set rack in middle of oven. Coat a 9 x 5 x 3 inch loaf pan with butter, then sprinkle it with oats and a little oat flour to coat.

2. Combine flour, baking powder, and salt in mixing bowl; whisk together well.

3. In a separate bowl, beat the butter and coconut oil together. Beat in the sugar just until mixed. Beat in the eggs and milk, then add the flour mixture and nuts. Stir until just combined. Then gently stir in the blueberries.

3. Scrape the batter into the prepared loaf pan. Bake for 45 to 55 minutes, unitl it is well risen and a skewer comes clean when pulling it out of thickest part of the bread.

4. Cool the loaf on a rack for 5 minutes, then unmold and finish cooling.

Slice and enjoy with honey!