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

Blueberry-Citrus Mini Loaves Recipe

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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


  • 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 large 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: 189 calories, 7g fat (1g saturated fat), 18mg cholesterol, 157mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 3g protein


  1. Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange peel. Stir into dry ingredients just until moistened. Fold in blueberries and pecans.
  2. Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. 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

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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!"

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???????"

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!!"

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."

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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