Blueberry-Orange Nut Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
3 cups all-purpose flour |
3/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup milk |
3 eggs |
1 tablespoon orange rind, grated |
2/3 cup orange juice |
1 cup blueberries (fresh, frozen or drained canned) |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl.
3. Beat eggs in a small bowl and add to the dry mixture.
4. Add melted butter, milk, and orange juice.
5. Mix just until you have a smooth batter.
6. Gently fold in blueberries and walnuts.
7. Pour into two greased & floured loaf pans.
8. Bake 1 hour or until a toothpick inserted in the middle come out clean.
9. Cool on a rack.
10. Wrap and store in the refrigerator.
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