Blueberry Orange Nut Bread
Indulge in the delightful harmony of citrusy brightness and bursts of juicy sweetness with this Blueberry Orange Nut Bread recipe. Perfectly moist and infused with the zesty aroma of fresh orange zest and juice, this quick bread is elevated with plump blueberries and the satisfying crunch of chopped nuts like walnuts or pecans. The simple preparation combines pantry staples and fresh ingredients to create a loaf that’s tender, flavorful, and ideal for breakfast, brunch, or a mid-afternoon snack. Topped with a golden brown crust and bursting with warm, fruity notes, this easy-to-bake treat is ready in just over an hour and stores beautifully for days of enjoyment. Whether served plain or with a spread of butter, it’s a delicious way to brighten up your day with a touch of homemade goodness! Keywords: Blueberry Orange Nut Bread, citrus quick bread, moist breakfast bread, easy baking recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon orange zest
- 0.5 cup fresh orange juice
- 0.25 cup milk
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 cup blueberries, fresh or frozen
- 0.5 cup chopped nuts (walnuts or pecans)
- 1 tablespoon all-purpose flour for coating blueberries
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest.
In a medium bowl, whisk together the orange juice, milk, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can make the bread dense.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread during baking.
Fold the coated blueberries and chopped nuts into the batter, being careful not to crush the berries.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 231.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 220 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
