Orange Hazelnut Blueberry Bread
Indulge in the irresistible flavors of Orange Hazelnut Blueberry Bread, a moist and zesty treat that perfectly balances citrusy brightness, nutty richness, and bursts of juicy blueberries. This quick bread recipe combines fresh orange zest, a touch of vanilla, and buttery hazelnuts for a delightful texture and aroma, while a dash of freshly squeezed orange juice adds a refreshing twist. Tossing the blueberries in flour keeps them evenly distributed, ensuring every slice is packed with fruity goodness. Ready in just over an hour, this easy-to-make bread is perfect for breakfast, brunch, or an afternoon snack. Serve it warm with a pat of butter or enjoy it as is for a wholesome, flavorful slice of comfort.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Orange zest
- 0.25 cups Unsalted butter
- 2 large Eggs
- 0.5 cups Fresh orange juice
- 0.25 cups Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cups Coarsely chopped hazelnuts
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the orange zest to the dry ingredients and stir to evenly distribute the zest.
In a small saucepan, melt the butter over low heat. Let it cool slightly.
In a medium mixing bowl, whisk together the melted butter, eggs, orange juice, milk, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix.
In a separate small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
Gently fold in the floured blueberries and chopped hazelnuts into the batter using a spatula.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the bread as is or lightly toasted with butter. Enjoy!
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 440 mg | 146% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 190.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 287 mg | 22% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1427 mg | 30% | |
*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.
