This Blueberry Orange Nut Bread recipe is from a treasured family cookbook. Perfect for breakfast or snacking, it’s loaded with blueberries and orange flavor from juice and zest. Nuts are an optional add-in.
Blueberry Orange Bread is technically a quick bread because it’s made without yeast. It is easy and “quick” to put together though baking time is a bit longer. The fragrance coming from your oven will make it worth the wait, I promise you.
If quick breads are your thing you’ll love Hummingbird Bread as well. It has all the flavors of the well known cake, but in a smaller, slightly less sweet version.
Fresh Peach Bread uses summer’s favorite fruit in another quick bread recipe.
Ways to serve Blueberry Orange Bread
- Just cut a slice and dig in!
- Toast it under a broiler and then butter the toasted side.
- Toast it and spread with cream cheese or honey.
- It makes over the top french toast. Wait until the end of the loaf so it’s not overly fresh.
- Serve it with a glass of milk or a cup of coffee or tea.
To glaze or not?
All credit for this fine recipe goes to my sister-in-law, Carol, as she is the one who contributed it to the family cookbook. Carol’s original recipe did not have glaze and truthfully, it’s glorious with or without the glaze.
So, it’s up the you. The glaze is just an extra touch of sweetness, and since it’s made with orange juice, it adds another subtle hint of orange. We’re confident you’ll love it either way.
Tip: If you do glaze, let it sit for a little while before you wrap it up to store. The glaze needs to get a little crusty on the outside to keep it from getting gooey.
Love family and church cookbooks?
We do too. Here on Biscuits & Burlap (and in the family cookbook) you’ll also find Aunt Mildred’s Foolproof Brownies. They’re made from ingredients you’ve already got in your pantry and they live up to their name, we promise you.
For more about the role church and family cookbooks have played in our southern cuisine, as well as lot of other interesting facts be sure to read Southern Food: Then & Now.
Blueberry Orange Nut Bread
For the Bread
For the Glaze
- 1¼ cup confectioners sugar
- 2-3 Tablespoons orange juice
- 1/2 teaspoon vanilla
For the Bread
- Combine first five ingredients and mix well.
- Combine 2 Tbsp. of flour and blueberries.
- Toss blueberries gently in flour and set aside.
- Combine remaining flour, sugar, baking powder, soda and salt in large bowl
- Make a well in center of mixture.
- Add egg mixture, stirring just until moistened.
- Fold in blueberries and pecans.
- Pour into greased and floured 9 x 5 loaf pan.
- Bake at 350 degrees 1 hour or until toothpick comes out clean.
- Cool in pan ten minutes.
For the Glaze
- Stir all ingredients together starting with just 2 Tablespoons of the orange juice.
- Add additional orange juice if needed to reach desired consistency.
- Fresh or frozen blueberries will work fine in this recipe.
- Your favorite nuts can be substituted for pecans, or leave the nuts out entirely.
- Freshly squeezed orange juice is always best, but bottled o.j. will make a great bread too.
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