Blueberry Orange Bread
I’m back from vacation! Thanks so much to my two guest posters for filling in while I was gone! Mike and I spent the last week and a half in Wales and London. It was a great trip, full of lots of good food, and hopefully soon you’ll see one or two Welsh and/or English recipes showing up here. But for now, I have to share with you a new recipe I found right before we left. Yes, it’s another bread recipe (are you tired of them yet?), but really, who can resist a recipe for blueberry orange bread? Mike definitely can’t. He found this recipe himself when he was looking through my King Arthur Flour magazine. He turned to me, pointed at the picture, and said “This looks amazing.” I think that was a hint.
And he turned out to be completely right about this recipe. The bread really is wonderful. I made it a few days before we left and we devoured it in about 48 hours. It’s sort of subtly sweet, with a burst of flavor from the berries. It didn’t have a huge orange flavor, but that was ok with me. Whatever the flavor was, it paired perfectly with the blueberries. And it’s made with white whole wheat flour, so it’s healthy! Right?
This bread will be on the regular rotation in our house since Mike loved it as much as I did. It tastes great, and I don’t feel guilty eating it for breakfast – what more could you ask for? 🙂
Blueberry Orange Bread
Ingredients:
3 cups (12 oz) white whole wheat flour
1 cup (7 oz) sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup (6 oz) orange juice
2 Tbsp (1 1/2 oz) canola oil
1/2 tsp Fiori de Sicilia, or a few drops of orange oil and a splash of vanilla*
1 cup (5 oz) fresh or frozen blueberries
Directions:
Preheat the oven to 350 and grease an 8 1/2 x 4-inch loaf pan.
Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk together the eggs, orange juice, oil, and flavoring. Gently stir the wet ingredients into the dry ingredients until combined. Fold in the berries and pour into the prepared pan. Sprinkle the top with sugar.
Bake for 1 hour, or until a totthpick inserted near the center comes out clean. Remove from the oven. Leave in the pan for 5 minutes before turning out on a rack to cool completely.
*Note: I have no idea what Fiori de Sicilia is, or where to find it. I used orange extract instead, which might have been why my bread didn't have a huge orange flavor.
adapted from King Arthur Flour