Blueberry Orange Quick Bread Recipes

BLUEBERRY ORANGE LOAF

Steps:

• Cut a piece of parchment paper to size of loaf pan, place in bottom of loaf and grease pan well.
• In a medium sized mixing bowl, sift or whisk the flour, baking powder, baking soda and salt.
• In a separate mixing bowl, combine the granualted sugar, egg, canola oil, orange juice and orange zest.
• Gently fold the dry ingredients into the wet ingredients and mix only until just combined. Fold in blueberries.
• Pour batter into the prepared loaf pan. Bake at 350°F° for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
• Allow loaf to cool in pan 10-15 minutes before turning out onto a wire rack to cool completely; remove parchment paper from bottom of loaf when cool.
• Combine all ingredients for glaze and drizzle on top of loaf; allow glaze to set before slicing.

ORANGE BLUEBERRY BREAD

Steps:

• Grease the bottom and sides of a 9x5x3-inch loaf pan. Alternately, line the loaf pan with parchment paper and then spray with nonstick cooking spray. Set aside.
• Preheat the oven to 350ºF.
• In a small bowl, combine the blueberries with 1 tablespoon of the flour and the orange zest. Toss lightly to combine.
• In a large bowl, mix together the remaining 3 cups of flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mix.
• In another bowl, or in a large liquid measuring cup, combine the egg, milk, orange juice and oil.
• Pour the liquid into the well in the center of the dry mixture. Stir just until moistened. (Do not worry about making the batter smooth - there should be some lumps left.) Fold in the blueberry mixture.
• Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 60 minutes. If the bread starts to get too brown, cover with a piece of foil during the last 10-15 minutes.
• Cool the bread in the pan on a wire rack for 10 minutes, then remove from the pan and allow to cool completely.
• Bread can be eaten once cooled, or for best results, wrap in plastic wrap and store overnight before serving.

BLUEBERRY-ORANGE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
• Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.