This Blueberry Orange Nut Bread is another recipe coming to you from the cookbook of my mother’s side of the family, The Selph Family Cookbook. Y’all may remember that I’m planning to share a few of these over time.
This Blueberry Orange Nut Bread is part of my ongoing quest to Have Fun While Creating a Legacy.
Recently I shared Aunt Mildred’s Foolproof Brownies from the family cookbook, and everybody just loves that recipe too. Pure chocolate goodness!
This recipe for Blueberry Orange Nut Bread is from my sister-in-law, Carol. As with most of these old family recipes, it uses simple, pure ingredients. In this day of refrigeration and shipping produce from all over the world, you can usually get fresh blueberries any time, but frozen ones would work fine for this loaf, too.
It stirs up in just a few minutes and is delicious for breakfast, or as a slightly sweet treat any time of the day.
Bonus: This bread makes outstanding french toast. Don’t limit yourself to making french toast from just any old white bread. This treat will turn any morning into a special occasion! Another great bread for brunch, breakfast or snacking is this Spiced Plum Coffee Cake. Yum!
And, if you do love french toast you’ll want to check out this recipe. It’s stuffed with strawberries and cream cheese – the perfect breakfast for two!
Blueberry Orange Nut 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.
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