Blueberry Orange Quick Bread Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, stir all bread ingredients except blueberries until blended. Fold in blueberries. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to cooling rack. Cool completely, about 45 minutes.
• In small bowl, mix powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle glaze over bread; sprinkle with additional orange peel.

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.

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.

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.

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

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.