Orange Blueberry Bread Recipe
Prep time: 15 Mins
Cook time: 1 Hr 10 Mins
Yields: One loaf
Can you believe that a light, moist and fluffy blueberry bread like this can be egg free and low-fat too? Perfect for summertime picnics, this orange-blueberry bread will definitely be a crowd pleaser.
Ingredients
Instructions
  1. Preheat oven to 350F/180C for 15 minutes. Coat a 9x5 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. Whisk together the applesauce, yogurt, orange juice, and zest in a small bowl.
  4. In a large bowl, cream the melted butter and sugar together for about 5 minutes using a handheld 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). Add the above-wet mixture and beat well for another 2-3 minutes. The mixture will look curdled, but it's okay.
  5. Now, 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 them.
  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 removing the bread from the pan. I think I did not grease the bottom of the loaf pan well enough so I could 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 after 8 pm, so I 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 I completely forgot while baking this bread.
  2. Always use freshly squeezed orange juice only while baking. I have tried several brands of store-bought juice, and every brand leaves a bitter aftertaste. 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!
Nutrition Facts
Orange Blueberry Bread
Amount Per Serving
Calories 147Servings 12
% Daily Value*
Total Fat 6g8%
Saturated Fat 3.3g16%
Cholesterol 14mg5%
Sodium 175mg8%
Potassium 48mg1%
Total Carbohydrates 23.7g9%
Dietary Fiber 0.7g3%
Sugars 19.8g
Protein 1.3g
Vitamin D 3mcg17%
Calcium 29mg2%
Iron 0mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/orange-blueberry-bread/