Orangehazelnutblueberrybread Recipes

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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



Blueberry-Orange Nut Bread image

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.

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

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



Orange Blueberry Bread image

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.

2 1/4 cups flour
3/4 cup firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 egg
1/2 cup milk
2 tablespoons grated orange rind
1/4 cup orange juice
1 cup blueberries (thawed and drained if frozen)

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



Orange Marmalade Blueberry Bread image

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.

2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
3/4 cup orange juice
1/4 cup canola oil
1 cup fresh or frozen blueberries
3/4 cup orange marmalade, divided

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



Blueberry-Orange Bread image

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.

4 cups all-purpose flour
1 cup sugar (fructose works fine)
2 tablespoons baking powder
2 teaspoons salt (one will work)
1 teaspoon baking soda
4 eggs
1 1/2 cups orange juice
1/4 cup butter or 1/4 cup margarine, melted
3 tablespoons orange zest
1 (10 ounce) package frozen blueberries

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



Blueberry Orange Bread image

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.

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup orange juice
1/3 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
3/4 cup fresh or frozen blueberries

ORANGE-BLUEBERRY LOAF

Provided by Food Network

Yield 12 servings

Number Of Ingredients 12



Orange-Blueberry Loaf image

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.

1/2 cup Florida's Natural® Premium orange juice
1 cup blueberries
2 tbsp. unbleached all-purpose flour
1-3/4 cup unbleached all-purpose flour
1/4 cup cornmeal
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter, at room temperature
3/4 cup sugar
1 egg
2 tsp. orange peel, grated

HAZELNUT-ORANGE SHORTBREAD

Two traditional holiday ingredients-nuts and citrus-are used in this classic butter cookie. The combination is fragrant, nutty, and all around delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7



Hazelnut-Orange Shortbread image

Steps:

  • Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
  • Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
  • Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.

1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/2 teaspoons finely grated orange zest
1/4 teaspoon coarse salt
2 tablespoons sanding sugar

ORANGE-BLUEBERRY BREAD

Slice into a delicious sweet bread wtih a punch of blueberries and a kiss of citrus.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 18

Number Of Ingredients 10



Orange-Blueberry Bread image

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.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 11 g, TransFat 1 g

3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon grated orange peel
3 tablespoons vegetable oil
2 eggs
1 cup fresh or frozen (rinsed and drained) blueberries
1/2 cup powdered sugar
3 to 4 teaspoons orange juice
Additional grated orange peel, if desired

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



Orange-Hazelnut Blueberry Bread image

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

1 cup milk
2 tablespoons butter or 2 tablespoons margarine
1 egg
3 1/3 cups bread flour
1 tablespoon finely shredded orange rind
1 teaspoon salt
3 tablespoons brown sugar
1/2 cup dried blueberries
1/3 cup toasted chopped hazelnuts
2 teaspoons bread machine yeast or 2 teaspoons active dry yeast

HAZELNUT ORANGE SHORTBREAD

Here a free-form dough wheel is scored, baked, and cut into generous wedges. We love the combination of hazelnut and orange, but you can use this dough as a building block for other flavorful add-ins-such as ground almonds and lemon zest.

Yield Makes 2 dozen

Number Of Ingredients 7



Hazelnut Orange Shortbread image

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
  • Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape one disk into a 7-inch round and score to mark 12 equal wedges (do not cut all the way through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
  • Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed (see page 37)
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/2 teaspoons finely grated orange zest
1/4 teaspoon coarse salt
2 tablespoons sanding sugar

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



Blueberry-Orange Bread image

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

1 1/2 cups Fiber One™ original bran cereal
3/4 cup water
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg
1 cup Cascadian Farm® organic frozen blueberries (do not thaw)

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