ORANGE BLUEBERRY BREAD
Mixing up a loaf of this Orange Blueberry Bread is so simple you'll want to keep it on the regular rotation! Move aside, banana bread - this delicious quick bread is perfect for breakfast or snack-time.
Provided by Deborah
Categories Breakfast
Time 2h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 slice, Calories 208 calories, Sugar 17 g, Sodium 160 mg, Fat 5 g, SaturatedFat 1 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 36 g, Fiber 1 g, Protein 4 g, Cholesterol 15 mg
BLUEBERRY-ORANGE BREAD
Blueberries and bran star in a quick and easy loaf that's a cousin to banana bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g
ORANGE-BLUEBERRY LOAF
Provided by Food Network
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.
ORANGE BLUEBERRY BREAD
Make and share this Orange Blueberry Bread recipe from Food.com.
Provided by Cheryl E
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl combine all the ingredients except the blueberries.
- Mix at low speed until well blended, then beat at medium speed for 2-minutes.
- Fold in the blueberries.
- Turn into a loaf pan which is greased on the*bottom only*.
- Bake at 350-f for 60-70 minutes until done.
- Cool 10 minutes then remove pan and let cool fully before slicing.
BLUEBERRY BREAD
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BLUEBERRY-ORANGE ROLLS
Delicious orange rolls, with blueberries throughout. Topped with a citrus glaze.
Provided by Jamie Davies
Categories Breakfast Bread
Time 3h30m
Yield 16
Number Of Ingredients 18
Steps:
- Prepare dough: Mix together warm water, yeast, and 1 teaspoon sugar. Set aside for 5 to 10 minutes. Whisk flour and salt together in a separate bowl.
- Beat 1/2 cup butter with an electric mixer until light and fluffy. Mix in sugar. Mix in milk, orange juice, and eggs until just blended. Add in yeast mixture and mix until incorporated. Slowly mix in flour mixture until a dough forms.
- Turn dough out onto a heavily floured surface; knead until smooth and elastic, about 5 minutes. Transfer dough ball into a greased bowl; turn dough once so that both sides are lightly greased. Cover and leave in a dark, warm, draft-free area until doubled in size, about 2 hours.
- Punch dough down and roll back out on a heavily floured surface into a 12x22-inch rectangle.
- Prepare filling: Mix sugar and orange zest with a fork in a bowl until well combined. Spread butter evenly across the dough, leaving 3/4 inch space around the edge. Sprinkle sugar-orange zest mixture over top, then sprinkle with blueberries.
- Starting at the the long edge, roll dough into a log; cut log into sixteen 1- to 1 1/2-inch pieces. Put rolls into greased round cake pans and let rise again in a dark, warm, draft-free area until approximately doubled in size, 30 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until rolls are golden brown on topped and fully baked in the center of the coil, 25 to 30 minutes. Remove from the oven and let cool on wire racks for 5 minutes.
- Prepare glaze: Mix powdered sugar, orange juice, butter, and orange zest until a glaze is formed. Drizzle over warm rolls.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 65 g, Cholesterol 59.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 8.8 g, Sodium 378 mg, Sugar 36.7 g
BLUEBERRY-ORANGE NUT BREAD
I have had a small metal decorative plate for many years. This recipe is printed on it and I somehow never got around to trying it. It sounds similar to a Cranberry Nut bread that is one of my favorites, but is a bit different from the other blueberry bread recipes here at Zaar. Since my family is "cranberried out" after the holidays, I am going to make this for New Year's Day. There are no directions on the plate, just the ingredient list. Times are a guess-timate and I will update this right after I bake it.
Provided by Kats Mom
Categories Quick Breads
Time 1h15m
Yield 2 loaf, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl.
- Beat eggs in a small bowl and add to the dry mixture.
- Add melted butter, milk, and orange juice.
- Mix just until you have a smooth batter.
- Gently fold in blueberries and walnuts.
- Pour into two greased & floured loaf pans.
- Bake 1 hour or until a toothpick inserted in the middle come out clean.
- Cool on a rack.
- Wrap and store in the refrigerator.
BLUEBERRY ORANGE BREAD
'Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf,' writes Donna Smith of Victor, New York.
Provided by Allrecipes Member
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 26.5 g, Cholesterol 15.4 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 145.8 mg, Sugar 13.9 g
ORANGE MARMALADE BLUEBERRY BREAD
Juicy blueberries drenched in orange juice, orange zest and orange marmalade-this quick bread is perfect to serve as is, or spread individual slices with cream cheese. Sometimes, as a special treat, I stir a little additional marmalade into softened cream cheese to use as a topping. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.
Nutrition Facts : Fat 4 g fat (trace saturated fat), Cholesterol 13 mg cholesterol, Sodium 132 mg sodium, Carbohydrate 37 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
FIBER ONE® BLUEBERRY-ORANGE BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Try this quick and easy blueberry-orange bread made using Fiber One® bran cereal. Ready for the oven in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h35m
Yield 16
Number Of Ingredients 15
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.
- In small bowl, mix all vanilla glaze ingredients until smooth and thin enough to drizzle. Drizzle over top of bread.
Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 15 g, TransFat 0 g
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