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 and Banana Bread Bundt Cake with Bourbon Glaze 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 and Banana Buttermilk Pancakes with Pecans are another fun option for breakfast or brunch.
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. For more traditional style you can check out Brioche French Toast Casserole or Sourdough French Toast. Heck! Make ’em both!
- Serve it with a glass of milk or a cup of coffee or tea. (White Chocolate Mocha is a Starbucks copycat and a special treat!)
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
Ingredients
For the Bread
- 2 eggs, beaten
- 1 Tablespoon orange rind, grated
- ⅔ cup orange juice
- ½ cup milk
- ½ cup butter, softened
- 3 cups flour
- ¾ cup sugar
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pecans optional
- 1 cup blueberries
For the Glaze
- 1¼ cup confectioners sugar
- 2-3 Tablespoons orange juice
- ½ teaspoon vanilla
Instructions
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.
Notes
- 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.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Want more great recipes to go with your blueberry nut bread?
Ivory says
Can’t wait to try this. My mouth is watering as it write this post. Thanks for sharing, because once the blueberries go on sale I will be making this. Yum!
Pam says
Let us know how yours turns out, Ivory!
Lynda says
Hi, I’ve enjoying reading your recipes this morning and have saved many to try later. I noticed there doesn’t seem to be any oil or shortening in the Blueberry – Orange Nut Bread. Is this correct?
Thanks for the recipes!
Pam says
Thank you so much for your kind words, Lynda, and welcome to the Biscuits and Burlap family. There is no oil or shortening in the Blueberry Bread, but there is 1/2 cup of butter. Hope you enjoy. It’s one of our favorites.
Caitlyn Erhardt says
What a beautiful recipe! The nuts add the perfect crunch and saltiness with all the sweetness!
Pam says
Thank you, Caitlyn!
Sonal says
Bookmarking it! So trying this recipe. Perfect for holiday season.
Pam says
Hope you enjoy!
Jamie says
I love blueberry and orange together so I know I’ll love this recipe! I like the addition of the nuts too for texture. Looks amazing!
Pam says
Thank you, Jamie.
Lily {Gastro Senses} says
Oh gosh, this looks very tempting and being an avid baker, is now at the top of my list for baking this weekend, especially as a have a bag of blueberries in my freezer waiting to be used. Thank you so much, I think that I will enjoy this one 🙂
Pam says
Perfect timing. Thanks, Lily!
Suzy says
Really loved how you paired the orange with the blueberries! Such a great combination!
Pam says
We love it too. Thanks, Suzy!