Blueberry Swirl Oat Bread

conventional Blueberry Bread made with a light swirl of blueberry jam and full of sparkling blueberries and oats, this gluten-unfastened Blueberry Swirl Oat Bread is my new favorite breakfast!

whilst you add blueberries to baked items on occasion you don’t get enough blueberry taste. And the greater blueberries you add, the more wet and mushy the bread can get. It’s a sensitive balance of enough however now not too many blueberries.

enter in: the Blueberry Jam. A mild blueberry jam swirl within the middle of this bread brings in greater blueberry taste for a taste-packed gluten-loose blueberry bread that tops each other blueberry bread recipe!

Ingredients

• 1 1/2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
• 1 cup oats, certified gluten-free
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/3 cup coconut oil (melted)
• 3/4 cup sugar
• 1/2 cup applesauce
• 2 eggs
• 1 tsp vanilla
• 1/2 cup almond milk (or milk of choice)
• 1 cup blueberries, fresh
• 1/4 cup blueberry jam

Instructions

1. To begin, preheat your oven to 350 and line a bread pan with parchment paper, with two sides sticking out for easy removal of the bread.
2. In a medium mixing bowl, add your dry ingredients (flour, oats, baking powder, baking soda, salt and cinnamon) and stir them together.
3. In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together. Now add your eggs, vanilla, and almond milk, and whisk everything together.
4. Pour your dry ingredients, into your wet ingredients, and stir together till everything is well incorporated. Finally, fold your blueberries into your bread batter.
5. To your bread pan, add half of your bread batter and spread it evenly across the bottom, using a spatula. Now, in small spoonfuls add your jam around the surface of the bread batter, and gently spread it across the batter for one even layer of jam. Finally, pour the rest of your bread batter across the top of your bread, covering the jam entirely.
6. Bake in the oven for 60-65 minutes, or till the bread is springy to touch and a toothpick inserted comes out clean.
7. Let cool entirely before eating, then remove the bread from the pan, slice and devour!