1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line base and sides of two 8x26cm bar pans.
2.Sift flour, baking powder and cinnamon together into a large bowl. Stir in sugar, blueberries, apples and pecans (reserve 2 tablespoons of pecans for topping).
3.In a jug, combine butter, eggs, milk and vanilla. Lightly fold into dry ingredients until combined. Pour mixture into pan. Sprinkle with demerara sugar and reserved nuts.
4.Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack. Serve bread warm or toasted with butter.
You could use 3/4 cup frozen blueberries in place of fresh blueberries, if unavailable.
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy
We collect and use information about your online interactions with our websites to... Learn More
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy