Blueberry Orange Bread
Pam
Blueberry Orange Nut Bread is perfect with butter for breakfast or a snack, and makes outstanding french toast.
Course Breakfast, Brunch, Dessert
Servings 12 slices
Calories 342 kcal
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
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.
- 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.
Calories: 342kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 302mgPotassium: 123mgFiber: 2gSugar: 28gVitamin A: 335IUVitamin C: 10mgCalcium: 88mgIron: 2mg
Keyword blood orange, blueberry, quick bread