Apologies to all -- I just read the recipe again and noticed that I left the Creamy Glaze off of the one posted previously. Here is the corrected version. -- Judi Mae

I have used this recipe for breakfast as well as serving it for guests at an afternoon tea get together. I really love this recipe.

WHOLE WHEAT BLUEBERRY BREAD

1 cup quick-cooking oats
1 cup buttermilk
1/2 cup brown sugar
1/2 cup sugar
1 egg
6 tablespoons oil
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup blueberries, fresh or frozen
1 cup pecans, chopped and toasted
CREAMY GLAZE:
1 tablespoon cream
1/2 teaspoon vanilla
1/2 cup powdered sugar, sifted

Beat together first 6 ingredients until blended. Combine and add the next 5 ingredients and stir until dry ingredients are just moistened. Do not overmix. Fold in the blueberries and pecans.

Divide batter between 4 greased mini-loaf pans (6x3x2-inches) and bake at 325 degrees F. for 40-50 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with Creamy Glaze.

For glaze: Stir together all ingredients until blended.

Yield: 4 mini loaves.

Note: I usually add 1/4/ teaspoon of ground ginger and a pinch (about 1/8 teaspoon) of nutmeg to this recipe to give it an even better flavor. -- Judi Mae Phelps

Source: Coffee Cakes and Quick Breads by Renny Darling

Yield: 4 mini loaves