Blueberry-Citrus Mini Loaves Recipe

Blueberry-Citrus Mini Loaves Recipe Blueberry-Citrus Mini Loaves Recipe photo by Taste of Home Rating 5

Moist and packed with flavor, these healthful treats hit the spot. With subtle orange and blueberry flavor and hearty whole wheat flour, this bread recipe offers a delectable way to get your family going in the morning! —Heidi Lindsey, Prairie du Sac, Wisconsin

This recipe is:

Healthy

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Blueberry-Citrus Mini Loaves Recipe
  • Prep: 15 min. Bake: 40 min. + cooling
  • Yield: 12 Servings
15 40 55

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup orange juice
  • 1/4 cup canola oil
  • 1 tablespoon grated orange peel
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup chopped pecans

Directions

  • In a large bowl, combine the flours, sugar, salt and baking soda. In a small bowl, whisk the egg, orange juice, oil and orange peel. Stir into dry ingredients just until moistened. Fold in blueberries and pecans.
  • Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (6 slices each).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 slice equals 189 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Blueberry-Citrus Mini Loaves in Healthy Cooking June/July 2010, p44

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Reviews for Blueberry-Citrus Mini Loaves

Blueberry-Citrus Mini Loaves Recipe

Blueberry-Citrus Mini Loaves

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(1-10) of 10 reviews

Reviewed on Sep. 30, 2012 by 071246lm

Simple and quick to make. A definite repeater. I used 1/2 cup Splenda and 1/4 cup sugar and the recipe was still excellent. Thank you for a great recipe!

Reviewed on Jun. 07, 2012 by 1950janice

Wonderful!!! My granddaughter and I just made this recipe. We doubled it and made 14 muffins and one mini loaf. Can't eat just one???????

Reviewed on Jun. 07, 2012 by Ms Connie

Excellent!! Very moist and delicious. I used regular whole wheat flour because I didn't have the pastry flour. Instead of mini loaf pans I used one 9x5x3" loaf pan. It took about 50 min. of baking time. Will definitely make this again. It freezes well. I used about 3/4 c. frozen blueberries and walnuts instead of pecans. YUMMY!!

Reviewed on Jun. 04, 2012 by sdipiazza

I didn't have whole wheat pastry flour so I used regular whole wheat flour, less 2 Tblsp, replaced 1/8 cup of the oil with 1/8 cup applesauce. Turned out perfect. Great with yogurt and fruit for breakfast.

Reviewed on Jun. 03, 2012 by cojon

My husband just brought home a huge container of blueberries and I had just seen this recipe, so I made it. This is a REALLY GOOD recipe. Easy to prepare. I think next time I will toast the pecans before I add them; that should put it over the top!

Reviewed on Jun. 03, 2012 by ferni

Super and quick to mix!

Reviewed on Jun. 02, 2012 by zucchinilady

just picked a big dish of blueberries off my plants..and could not wait to try this recipe, was nice and moist and the flavor was so good!!! Is on my list to give as gifts.

Reviewed on Jun. 02, 2012 by Weems Grnadma

Just made it and it is quick to make and delicious to eat. My flour had to be extra dry so it required almost twice the amount of orange juice but that just made it even more orange flavor and very good indeed. Not often do I find another excellent blueberry recipe to make frequently but this is perfect in fresh blueberry season.

Reviewed on Sep. 03, 2011 by sofia9

These were great!! Yummy breakfast treat and the small loaves make a great little gift. I highly recommend:)

Reviewed on Jun. 25, 2011 by andreah33

These little loaves were moist and full of flavor. I have made them numerous times and they were a big hit with my family & friends.

 
 

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