Growing up my mom always made a lot of breakfast breads. From banana to pumpkin to lemon poppyseed, they were some of my very favorite baked goods. They are a great way to prepare in advance so I decided to make some breads to serve with scrambled eggs for our out of state guests. With 10 people in our house it worked great to make a loaf of banana bread and four mini loaves of this flavorful Blueberry Orange Bread. I doubled it and froze one of the small loaves and look forward to enjoying it on a day I have a craving for something soft and sweet!
This bread was a big hit with the group. The orange juice and grated orange peel give this bread a nice citrus taste which complements the blueberries wonderfully!
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Combine flour, sugar, baking powder, baking soda and salt in large bowl. In a small bowl whisk egg, orange juice, water, melted butter and orange peel. Stir into flour mixture, just until blended. Fold in blueberries.
Pour into one 8x4x2 inch greased and floured loaf pan and bake for 65-70 minutes in a 350 degree oven until golden brown and a toothpick inserted in center comes out clean. Alternatively you can make four oversized mini loaves by doubling the recipe and bake for 35-45 minutes in a 350 degree oven. There is definitely enough batter to make five regular sized mini loaves with the double batch.
This recipe can be found at allrecipes.com.