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Mojito Blueberry Bread

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
110 min
SERVINGS
16 servings
Snack Cuban
Mojito Blueberry Bread
Ingredients
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 2 eggs
  • 3/4 cup white sugar
  • 3/4 cup sucanat
  • 1/2 cup grapeseed oil
  • 1 cup half-and-half cream
  • 1 1/2 teaspoons rum flavored extract
  • 1 teaspoon vanilla extract
  • 1 lime, zested
  • 1 tablespoon minced fresh spearmint
  • 2 cups fresh blueberries
  • 1 tablespoon turbinado sugar
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius).
2
Next, take two 3x7-inch loaf pans and lightly grease them with butter or cooking spray. Then, dust a thin layer of all-purpose flour, whole wheat flour, salt, and baking powder onto the greased pans.
3
In a separate mixing bowl, whisk together the dry ingredients until well combined and set aside for now.
4
In a large mixing bowl, use an electric mixer to beat together the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint until you achieve a smooth consistency.
5
Then, gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
6
Next, gently fold in the blueberries into the mixture until they're evenly distributed.
7
Pour the batter into the prepared loaf pans and sprinkle a thin layer of turbinado sugar evenly over the top.
8
Bake in your preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
9
Once done, let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.