Blueberry-Orange-Pecan Quick Bread
A moist, flavorful quick bread bursting with blueberries, orange zest, and toasted pecans. Perfect for breakfast, brunch, or a delightful snack with a citrusy twist.
Ingredients
Instructions
- Set oven to 350°F (175°C).
- Lightly grease and flour a loaf pan.
- Sift together flour, baking powder, salt, baking soda, and nutmeg; then mix in chopped pecans.
- In a separate bowl, beat eggs with milk, orange juice, and orange zest. Blend in melted butter.
- Pour the liquid mixture into the dry ingredients; stir until barely moistened.
- Gently fold in blueberries.
- Pour batter into prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you’re out of pecans, walnuts or almonds can be great substitutes. To enhance the orange flavor, try adding a splash of orange extract. Ensure not to overmix the batter; it should be just combined to maintain a soft crumb. This recipe is a fantastic option for brunch alongside a slice of Joe'S Heath Bar Cake.
Serving Suggestions
This blueberry-orange-pecan quick bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or as an afternoon snack. For a complete meal, consider serving it alongside a fresh fruit salad or a side of Baked Egg And Chili Omelet.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm individual pieces in the microwave for 15-20 seconds or toast them lightly for added crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Orange-Pecan Quick Bread contains roughly 292 calories, with 3g protein, 26g carbohydrates, and 20g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1095mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just fold them in while still frozen to prevent them from bleeding into the batter. This will help maintain the beautiful color and flavor of the bread.
How can I make this recipe gluten-free?
To make this quick bread gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains a binding agent like xanthan gum, or add some if it doesn’t, to help the bread rise and maintain its structure.
What can I do if the bread is too dense?
If your quick bread turns out dense, it may be due to overmixing the batter. Ensure you mix until just combined and avoid packing the flour. You can also try adding a bit more baking powder or ensuring your ingredients, especially the baking powder, are fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).