Blueberry Oatmeal Bread

I made this bread over the weekend and we loved it.

2/3

cup packed brown sugar

3/4

cup milk

1/2

cup vegetable oil

2

eggs

2 1/4

cups Gold Medal® all-purpose flour

1

cup quick-cooking or old-fashioned oats

3

teaspoons baking powder

1

teaspoon ground cinnamon

1/4

teaspoon salt

1

cup fresh or frozen blueberries (thawed and drained)

• 1Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan.
• 2In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.
• 3Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.