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 my version of the orange blueberry bread. 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 Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 1 Hr 10 Mins | One loaf |
| Author | Category | Method |
| Madhuram | Breads | Baking |
- 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) Homemade Applesauce or store-bought
- 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)
- Preheat oven to 350F/180C for 15 minutes. Coat well a 9x5 inch loaf pan with non-stick cooking spray on the sides and bottom.
- In a medium size bowl sift together the flour, baking powder, baking soda and salt; keep it aside.
- In a small bowl whisk together the applesauce, yogurt, orange juice and zest.
- 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.
- 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.
- Fold in the blueberries and nuts. If using frozen blueberries, do not thaw it.
- 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.
- 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.
- 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.
- 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.
- 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!
I just put the bread in the oven, looking forward how it turns out. Love your recipes and i am a big fan of blueberries.
Keep u poted!
Hi Madhuram,
The bread looks absolutely yumm!! cant wait to make it. have just one question though.Can i substitute applesauce with flax seed/oil/yogurt i guess its being used as egg replacement (correct me if i m wrong). I have tried ur cake receipes with egg subsitues of yogurt and canola oil and the cakes have come out awesome. Pl let me know. Thanks.
I already have used 1/4 cup of yogurt for 1 egg. I used applesauce for the other egg because I thought it needed some binding agent. So I think using flax seed powder for the other egg should be fine.
Always great ideas. I haven’t baked any breads yet and thought to try this one. I am from Lebanon and we don’t have applesauce over here. Neither flax seed powder. What can I use instead? Thx in advance…
You could make applesauce at home. Just peel and chop apples. Add little water and cook it in the microwave oven/stove top and blend it once it is cool enough.
Thx a lot! I will try this very soon!
Yummm!! I just finished making this and it does make the house smell fabulous. The batter was scrumptious and without having to worry about the raw eggs my daughter had a lot of fun licking the bowl.
Now comes the painful part, trying to wait until morning to have a slice.
It’s worth the wait Siobhan. Thanks for trying the recipe.
Many Thanks for your prompt reply Madhuram! I will try this recipe again with the right qty of butter and all the ingds and make muffins! can’t wait, as my husband loves blueberry muffins.
I have tried this recipe and loved it!!
I have strawberry preserve and I am looking for recipe (other than heart cookies) to use this jar. Please pass along your ideas.
Thanks for trying the recipe Tejas. You could blend a couple of tablespoons of the preserves, some vanilla/strawberry icecream, milk/yogurt and ice cubes for a quick strawberry milkshake/smoothie. Or blend the preserves with some soft/silken tofu, vanilla extract and some fresh strawberries if you have any for a vegan strawberry pudding. Try searching strawberry preserves in some recipe sites like Taste of Home etc and you will get a bunch of ideas, including bars, cookies etc.
Hi Madhuram,
I tried this recipe without the blueberries as I didn’t have them on hand. It came out just so wonderful. The sweet aroma, the beautiful texture of the bread..the flavor was just out of this world! My husband was all praises for me! I told him the real credit goes to madhuram’s recipe! I had 1 question. when i mixed 5 tbsps of melted butter with 1 cup sugar, it didn’t cream up. so i added 2 tbsps of margarine to the mix. Should I take 5 tbsps of butter and then melt it or melt the butter first, and then measure 5 tbsps from it? I hope my question makes sense! Pls correct me if Iam wrong. I want to make loads of this in future. Another question-can I use the same recipe for muffins? If so, how long should I bake it? Thanks tonnnes!
Meena, thanks for trying this recipe without the blueberries. I’m so eager to try it out myself that’s why I had written it in the Notes section. Yes the butter and sugar doesn’t cream up much, it looks more like coarse crumbs. You measure the 5 tablespoons of butter first and then melt it. Muffins should bake up much quicker; try between 15-17 minutes maybe or 20 minutes max. You test once at 15 minutes and then decide accordingly.
This looks so good… I always love your recipes and how you try and lower the fat where possible.
Lovely site!
Welcome to my blog.
Hi Madhuram,
This looks so good. Just one question. I usually use EnerG egg replacer. Wanted to know if the apple-sauce + yoghurt in your recipe is for one egg or more?
Thanks,
Gayathri
Thanks Gayathri. I have replaced 2 eggs with 1/4 each of applesauce and yogurt. I haven’t tried EnerG in quick breads so far. So if you happen to try it please let me know how it turns out.
Looks so good!
Hi….I am back to blogging and its gr8 to see all ur lovely recipes..
Thanks for the suggestions, Madhuram. I did leave mine overnight on the cooling rack. Next time I’ll try refrigerating before slicing.
By the way, I took it to work and it was a huge success! This is probably the 5th recipe I’ve tried from your blog and I’ve yet to encounter a disappointment. You rock! 🙂
Thanks for the compliments Vanya. I wish the bread hadn’t crumbled though
Hi Madhuram,
This recipe looked incredibly good and I had to try it out asap! The bread tastes great but it seems to break/crumble easily. Do you think it’s the weight of the pecans that’s making it fragile?
Thanks,
Vanya
That was very quick Vanya. Thanks for trying the recipe. Did you give enough time before slicing it? I left mine overnight plus another couple of hours. My bread had a very light crack on the top and while cutting that portion only it crumbled. The rest of the slices were perfect. In fact my son took it to school for 3 days and he doesn’t like bits and pieces falling down.
I got an idea while typing this, maybe in future you could try leaving the bread tightly wrapped in plastic wrap in the fridge (of course after it has cooled completely) for an hour or so before slicing. Maybe that could help.
Hi
I am a fan of your blog. very nice recipes , frankly speaking i have learnt how to bake a cake from your blog. thanks for that . i am a vegetarian and don’t like to use eggs in any of my cooking so always come back to your site for my eggless cooking specially cakes and cookies. Thanks for sharing with us all u r recipes. Will definetely try this orange blueberries cake . it looks so yummy.!!!!!!
You’re welcome Madhavi.
Gorgeous and beautiful looking bread..
Yumm!! Love citrus in bakes and this looks really good!! What can be a good substitute for apple sauce?? Would love to try this recipe..
Wow,Wow,Wow.I think I too will love this Madhu.Love all ur blueberry recipes.What u said abt oil and butter is true.Sometimes (almost all times 😀 ) butter is better
wow…lovely Madhuram special after a while.. how r u my friend? How r things with u? Write when you find time. Take care
Regards,
Bhuvana
looks so yum,.will definetly try this
we dont get blueberries here so whenever I see something baked with this fruit I feel like tasting it. looks very moist and perfect.
great combo of blueberries, orange juice and apple sauce. was wondering if we can use canola oil instead of butter and still get the same taste? any thoughts?
I wouldn’t think so Harini. I too use oil mostly but went with butter for this recipe and don’t regret it at all because it had such an amazing flavor and smell. Bread with oil would be moist too but not as flavorful as this one. Maybe you can try some butter flavored melted margarine instead. Or try using oil and a teaspoon of butter flavored extract.
I love citrus flavours in baked goods too. This bread would be perfect with my cuppa now 🙂
bread looks so good Madhu… I am bookmarking this one:)
Wowo the cake jus tlooks so so beauiful, wish i had a slice with my cup of tea this afternoon.
The bread looks moist and perfect for any time tea break!
I’m not big fan of blueberries itself, but love to use in baking. This loaf looks quite tempting. I’ve bookmarked low fat orange pound cake from somewhere and will keep your recipe in my mind too.
Well, 2 weeks ago, I tried your Oat Flour and Beet Brownies, came out really good. Very tasty, indeed! Thanks for recipe. 🙂
You’re welcome Sonia.