Orange Blueberry Bread Recipe | #ratingval# from #reviews# reviews | |
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.
- 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 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.
- Whisk together the applesauce, yogurt, orange juice, and zest in a small bowl.
- 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.
- 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.
- Fold in the blueberries and nuts. If using frozen blueberries, do not thaw them.
- 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 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.
- 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.
- 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.
- 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.