Homemade Blueberry Orange Bread
Homemade Blueberry Orange Bread goes nicely with coffee or tea in the morning. Take a slice to work for a mid-day snack as well.
Pin Homemade Blueberry Orange Bread for Later.
I always love keeping a quick bread on my counter. They are the perfect snack, go well with coffee in the morning, or after dinner when you want a little something sweet, but not too sweet. It goes well with milk, coffee, or hot tea.
Quick bread, such as this homemade blueberry orange bread or my Mom’s banana bread, make a nice accompaniment to a lunch salad. I often make quick bread to give new neighbors or to bring as hostess gifts when invited by friends or family.
This bread gets its subtle orange flavor from orange juice and zest. You can use store-bought or fresh juice. I used fresh since I had an orange for the zest.
Whenever I make blueberry muffins I sprinkle sugar on top. It’s something my Mom always did. Though I didn’t add it to the recipe, I did add it to the top of this bread.
I came across this delicious bread while looking for recipes to make for our school’s faculty and staff at the end of the year. I like to take a tray of goodies in to thank them for a great year.
I don’t want everything to be chocolate or sweet so I try to make a variety. Having just picked blueberries this homemade blueberry orange bread was ideal.
- Blueberry Orange Bread by Family Around the Table
- Glazed Blueberry Banana Coconut Bread by Jolene’s Recipe Journal
Homemade Blueberry Orange Bread
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup orange juice
- 1/3 cup water
- 2 tablespoons butter melted
- 2 tablespoons grated orange zest
- 3/4 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients, stirring just until combined. Gently fold in the blueberries. Pour into a greased and floured 8×4-in. loaf pan.
- Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes then remove from pan to a wire rack.
Hi Ellen – I made this bread with one change – I substituted one cup of oat flour for one of the two cups of regular flour. You were right, it was a bit more dense. However, it was delicious! The oat flour does add a bit of taste and texture that is different. I just wanted to come back and let you know I made it and it was fantastic and I’m going to make it again today. : )
Hi Hope! Thank you for letting me know you tried it with some oat flour. I’m happy to know you enjoyed the recipe. I appreciate you coming back to comment.
I made this two days ago and between my husband and me it will be gone today. We loved it. My only question is do you think the texture will be okay if I substitute one cup of oat flour for one of the cups of regular flour?
Thank you for this amazing recipe.
Hi Hope, I’m so glad you and your husband have enjoyed the recipe. To be honest, I’ve never used oat flour but I think it would make the bread more dense. Please let me know if you try it. Thank you for taking the time to stop by and comment. I truly appreciate it.
Can this be made into muffins?
While I’ve never tried making it into muffins, I think you would be able to do so. Adjust the cooking time, checking them at about 18 to 20 minutes to start. Please let me know if you try it.
I use lemon with blueberries a lot, but I have not used orange before! I bet it’s delicious!
I want a warm slice with butter please