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-ORANGE BREAD
A wonderful recipie for blueberries. Adapted from "Blueberry Thrills" by Katherine Knapp Aho.
Provided by C Powell
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans.
- Mix flour, sugar, baking powder, salt and baking soda.
- In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel.
- Stir egg mixture into the flour until the flour is just moistened.
- Do not over mix.
- Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter.
- Pour into baking dishes.
- Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove loaves from baking dishes and cool on wire racks or serve immediately as desired.
- Best served the day made.
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 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-HAZELNUT BLUEBERRY BREAD
Source: Better Homes and Gardens. This makes a large loaf. Be sure the capacity of your bread machine pan is at least 10 cups.
Provided by Steve P.
Categories Yeast Breads
Time 4h40m
Yield 1 1/2 pound loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Add the ingredients to bread machine according to the manufacturer's directions.
- Bake the bread using regular or white setting or light setting if available.
- If desired, when bread is cool, drizzle loaf with Orange Icing.
- Orange Icing: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and enough orange juice to make an icing that's easy to drizzle.
Nutrition Facts : Calories 241.8, Fat 6.9, SaturatedFat 2.4, Cholesterol 30.7, Sodium 270.7, Carbohydrate 38.2, Fiber 1.8, Sugar 4.3, Protein 6.7
BLUEBERRY-ORANGE BREAD
A little different version of the original in an effort to eat a little healthier. I got this recipe out of the Betty Crocker Healthy Heart Cookbook. The note from the recipe reads, "Besides eating cereal for breakfast, adding cereal to recipes is a good way to get the extra nutrition that the fortification, fiber and whole grain cereals provide". Make sure you take into consideration the cooling time if you're making this last minute. Since the slices are so thin, I left off the topping so I could eat a little bit more. After the fact, I realized I put in pretty frozen blue berries. It ended up ok, just had to cook my loaf about 10-15 minutes longer.
Provided by enestvmel
Categories Breads
Time 1h18m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
- Mix cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. stir in remaining ingredients except blueberries and Vanilla Glaze. Gently stir in blueberries. Pour into pan.
- Bake 50-60 min or until toothpick inserted center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to wire rack. Cool completely, about 1 hour.
- Make Vanilla Glaze; Mix all ingredients until smooth and thin enough to drizzle. Drizzle over loaf. Wrap tightly and store at room temperature up to 4 days or refrigerated up to 10 days.
Nutrition Facts : Calories 98.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 8.9, Sodium 101, Carbohydrate 20.1, Fiber 0.5, Sugar 11.7, Protein 1.4
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
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
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 Taste of Home
Time 1h15m
Yield 1 loaf.
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 zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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
BLUEBERRY ORANGE SCONES
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-ORANGE BREAD
Make and share this Blueberry-Orange Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a bowl, add first 4 ingredients; stir to mix.
- Make a well in the center of the dry ingredients; set aside.
- In a smaller bowl, stir together boiling water and butter until butter is melted.
- In another bowl, add eggs, sugar, orange juice, and orange rind; mix well.
- Add this mixture to the butter mixture; stir well.
- Add liquid mixture to the flour mixture; stirring just until moistened.
- Fold in the blueberries.
- Pour batter into a greased 8x4 inch loaf pan.
- Bake at 350 degrees for 1 hour or until tests done.
- Cool loaf in the pan on a wire rack for 10 minutes.
- Remove loaf from the pan; cool completely; wrap in foil to store.
Nutrition Facts : Calories 2102.9, Fat 31.2, SaturatedFat 16.6, Cholesterol 272.6, Sodium 2082.9, Carbohydrate 426.4, Fiber 10.6, Sugar 225.8, Protein 34.3
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.
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