Orange Blueberry Bread

5.0 from 3 reviews

Orange Blueberry Bread

Do you have a lucky fruit or charm when it comes to baking? I think mine is blueberry. Anything I bake with blueberries comes out so well. Touch wood! Interestingly I’m not a fan of plain blueberries. My all time favorite recipe is the Low Fat Blueberry Almond Coffee Cake and the most tried and loved recipe from this blog by the visitors is the Vegan Blueberry Muffins. I’m pretty sure that this Orange Blueberry Quick Bread too will make it to the list of your favorites because it is already in mine.

This orange blueberry bread recipe is my version of the lemon blueberry bread recipes I came across here and here. Both the recipes are quite similar, so I took some hints and have come up with this one. I somehow prefer the mellow citrus flavor of oranges to that of lemons in baked goods. The citrus nature of orange is not as pronounced as that of lemon but it surely exhibits its presence and compliments the taste of the end product.

So this orange blueberry bread is no exception to the above. The bread was very moist, light and fluffy. The sweetness was just right, the citrus tang from the oranges was perfect and the pecans gave the bread a nice texture. More than everything the house smells so good while the bread is baking. It’s amazing that as little as 5 tablespoons of butter can give that pleasant aroma. I’m also confident that this recipe minus the blueberries and nuts will make an excellent low fat orange flavored pound cake. I can’t wait to try that version too. Who needs a pound of butter and everything else to make a pound cake when we can get the same fantastic result with this low fat version?

Orange Blueberry Bread
Orange Blueberry Bread Recipe
5.0 from 3 reviews
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Prep time: 15 Mins
Cook time: 1 Hr 10 Mins
Yields: One loaf
Orange Blueberry BreadCan you believe that a light, moist and fluffy blueberry bread like this can be egg free? Do try it for yourself if you don’t believe me.
Ingredients:
  • 1 and 1/2 cups All Purpose Flour
  • 1/4 teaspoon Baking Soda
  • 1 and 1/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 5 tablespoons Butter, (measured and melted)
  • 1 cup Granulated Sugar
  • 1/4 cup (dry measuring cup) Unsweetened Applesauce
  • 1/4 cup (dry measuring cup) Plain Yogurt (I used fat free)
  • 4 tablespoons Orange Juice (Freshly Squeezed)
  • 1 tablespoon Orange Zest
  • 1/2 cup Milk (I used 2%)
  • 1 cup Blueberries (Fresh or Frozen)
  • 1/2 cup Chopped Pecans (or nuts of your choice/optional)
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Coat well a 9×5 inch loaf pan with non-stick cooking spray on the sides and bottom.
  2. In a medium size bowl sift together the flour, baking powder, baking soda and salt; keep it aside.
  3. In a small bowl whisk together the applesauce, yogurt, orange juice and zest.
  4. In a large bowl cream together the melted butter and sugar for about 5 minutes using a hand held electric mixer. (Update: Measure the butter first and then melt it. The butter and sugar doesn’t cream very much. It looks more like coarse crumbs). To this add the above wet mixture and beat well for another 2-3 minutes. The mixture will look curdled but it’s okay.
  5. Now to the above add the flour and milk alternatively and beat for a couple of seconds after each addition. Add the flour in three parts and milk twice. So you would start with flour and end with flour.
  6. Fold in the blueberries and nuts. If using frozen blueberries, do not thaw it.
  7. Pour the batter into the prepared loaf tin and bake between 60-70 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out clean. Mine was done exactly at 60 minutes.
  8. Transfer the pan to a cooling rack and let it cool for about an hour before you can remove the bread from the pan. I think I did not grease the bottom of the loaf pan well enough so I was able to remove the bread only after about 1 hour and 45 minutes. Cool it completely on the wire rack (preferably overnight) before cutting it into slices. I baked it at after 8 pm, so left it overnight and was able to get neat slices the next day morning.
My Notes:
  1. I would suggest lining the loaf pan with parchment paper so that you can remove the bread from the pan within a span of 15-20 minutes. I usually do it for my cakes but completely forgot about it while baking this bread.
  2. Always use freshly squeezed orange juice only while baking. I have tried a couple of brands of store bought juice and every brand leaves a bitter after taste. It totally spoils the baked good. I used the zest of 2 big oranges in this recipe.
  3. If you are up to taking risks, why don’t you try the same recipe without the berries and nuts for a low fat orange pound cake!

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Ratings and Reviews (3)

Blueberry Bread  | Orange Blueberry Bread
4 star: 0
3 star: 0
2 star: 0
1 star: 0

58 Responses to “Orange Blueberry Bread”

  1. Uthra says:

    Hi Madhuram,

    Amazing recipe. This was my first baking experiment and it turned out well. I modified it a little bit and made it a lemon blueberry cake instead. I added lemon zest and also brushed some lemon glaze on the bread when it was done. I had two questions – most of my blueberries were settled at the bottom. Do you have any ideas on how to avoid it? Also, although my bread did not break when I tried to cut it, it did crumble a little. Any suggestions on what I could tweak? Thanks a lot!

    -Uthra.

    • Madhuram says:

      Thanks Uthra. To prevent fruit (fresh or dried) from sinking at the bottom you will have to toss it with little flour before adding it to the rest of the ingredients. Try that the next time. You have to let the bread cool completely preferably overnight. Or try storing it in the refrigerator before slicing if time is short

  2. Sumitra says:

    Hi Madhuram, a great recipe for a quick bread. The bread is yummy, moist, soft and delicious and I could’nt wait to slice it after taking it out of the oven. I didn’t have blueberries and so I added raisins (after plumping them) and since I’m a fan of almonds, I added 1/2 a cup of almonds. I always like to toast the nuts a little before adding to most recipes and so I toasted the nuts. I feel toasting the nuts removes the raw smell and also makes them a little crisp and crunchy. Also, I used tangerine juice (instead of orange juice) and orange zest as I felt that orange juice has that tinge of bitterness even when freshly squeezed unlike tangerine which is sweet! Well, I had tangerine in stock and thought of giving it a try! My bread was done at abt 55 min and I also brushed the bread with orange glaze to give it a tangy orange flavor. Since I always use parchment paper, removing the bread from the pan was a breeze. I should have been more patient slicing the loaf though and realized when I started slicing it! I left it overnight and could slice the loaf neatly. I’m also happy that it required only less than a stick of butter! Thanks for the yummy recipe.

  3. lemon blueberry cashew bread | robgeleen.com lemon blueberry cashew bread | says:

    [...] baked a lemon blueberry bread with cashew pieces. I pretty closely followed this recipe from EgglessCooking.com (neat site). I veganized it, which wasn’t difficult as there were no [...]

  4. Faith says:

    I made this couple of weeks ago. I used Almond Milk instead of Apple sauce since i did not have apple sauce handy. The bread came out oh so yummy! We had it with coffee at home and felt like we were sitting in a cafe :) Thank you so much Madhuram for this recipe.

  5. Faith says:

    5 star recipe for sure!

  6. parul upadhyay says:

    If blueberries are not available what can I use?

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