Dried blueberry-orange quick bread

Yield: 4 servings

Measure Ingredient
1 cup Dried blueberries
1 cup Orange juice
¼ cup Light brown sugar
¼ cup Finely ground pecans
2 tablespoons Flour
3 tablespoons Unsalted butter; room temperature
1 teaspoon Orange zest; finely chopped
¼ teaspoon Ground cinnamon
¾ cup Sugar
½ cup Milk
1 teaspoon Vanilla extract
4 tablespoons Unsalted butter; room temperature
1 large Egg
2 cups All-purpose flour
2 teaspoons Baking powder
1 \N Pinches salt
1 tablespoon Orange zest; finely chopped

1. Placed the dried blueberries and orange juice in a small saucepan and bring to a boil. Remove from heat and let sit 30 minutes, then drain.

2. Preheat oven to 375 degrees F. Butter a 9 x 5-inch loaf pan. Mix together the brown sugar, pecans, flour, butter, orange zest, and cinnamon in a small bowl and set aside. In a medium bowl stir together the milk, vanilla, butter, and egg until smooth. Sift the flour, baking powder, and salt together and fold into the wet ingredients. Fold in the reserved blueberries and orange zest. Scrape the batter into the prepared pan and sprinkle with the topping. Bake for approximately 50 minutes until the topping is golden brown (if a toothpick is inserted into the center it should come out clean). Cool in the pan on a wire rack for 5 minutes and remove. © 1997 Lifetime Entertainment Services. All rights reserved.

Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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