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Recipes - Blueberry Orange Bread

Recipe Name

Blueberry Orange Bread

Submitted by

channi

Recipe Description

Another makeover

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	60	Ready In (minutes)	75

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1 1/4	tablespoons	all-purpose flour
1 1/4	tablespoons	all-purpose flour, whole wheat
1/8	teaspoon	baking soda
1/8	teaspoon	baking powder
2 1/4	dash	salt
1/2	tablespoon	butter melted
1/2	tablespoon	sugar
1 1/4	tablespoons	splenda no-calorie sweetener
1/2	tablespoon	applesauce, unsweetened
1/2	tablespoon	Greek yogurt
1/2	tablespoon	orange juice
1/3	teaspoon	orange zest
1/3	fluid ounce	Milk, fluid, nonfat
1 2/3	tablespoons	blueberries, fresh or frozen
1/4	oz (20 halves)	pecans

Steps

Sequence	Step

1	Preheat oven to 350F/180C for 15 minutes. Coat well a 9×5 inch loaf pan with non-stick cooking spray on the sides and bottom.
2	In a medium size bowl sift together the flour, baking powder, baking soda and salt; keep it aside.
3	In a small bowl whisk together the applesauce, yogurt, orange juice and zest
4	In a large bowl cream together the melted butter and sugar for about 5 minutes using a hand held electric mixer. (Update: Measure the butter first and then melt it. The butter and sugar doesn’t cream very much. It looks more like coarse crumbs). To this add the above wet mixture and beat well for another 2-3 minutes. The mixture will look curdled but it’s okay
5	Now to the above add the flour and milk alternatively and beat for a couple of seconds after each addition. Add the flour in three parts and milk twice. So you would start with flour and end with flour.
6	Fold in the blueberries and nuts. If using frozen blueberries, do not thaw it.
7	Pour the batter into the prepared loaf tin and bake between 60-70 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out clean. Mine was done exactly at 60 minutes.
8	Transfer the pan to a cooling rack and let it cool for about an hour before you can remove the bread from the pan. I think I did not grease the bottom of the loaf pan well enough so I was able to remove the bread only after about 1 hour and 45 minutes. Cool it completely on the wire rack (preferably overnight) before cutting it into slices

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