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

Blueberry-Citrus Mini Loaves Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Blueberry-Citrus Mini Loaves in Healthy Cooking June/July 2010, p44

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.

Reviews for Blueberry-Citrus Mini Loaves

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 30, 2012

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!

MY REVIEW
Reviewed Jun. 7, 2012

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???????

MY REVIEW
Reviewed Jun. 7, 2012

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!!

MY REVIEW
Reviewed Jun. 4, 2012

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.

MY REVIEW
Reviewed Jun. 3, 2012

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!

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