Blueberry Pecan Bread Recipe

Name: Blueberry Pecan Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. bread or possibly all purpose flour; 2/3 c. sugar; 1 1/2 teaspoon baking pwdr; 1/2 teaspoon each baking soda and salt; Juice and grated rind of 1 orange; 2 tbsp. butter, room temperature; 1/2 c. boiling water; 1 c. fresh blueberries, washed and dry (or possibly frzn blueberries, thawed); 1 c. minced pecans; 1 lg. (9x5 inch) or possibly 2 small (7x3 inch) loaf pans, greased or possibly Teflon, lined with; buttered wax paper

Servings: persons

2 c. bread or possibly all purpose flour
2/3 c. sugar
1 1/2 teaspoon baking pwdr
1/2 teaspoon each baking soda and salt
Juice and grated rind of 1 orange
2 tbsp. butter, room temperature
1/2 c. boiling water
1 c. fresh blueberries, washed and dry (or possibly frzn blueberries, thawed)
1 c. minced pecans
1 lg. (9x5 inch) or possibly 2 small (7x3 inch) loaf pans, greased or possibly Teflon, lined with
buttered wax paper

1
Preheat oven to 350 degrees.
2
In a large mixing bowl, sift together 1 3/4 c. flour and other dry ingredients.
3
In a measuring c., pour the juice and orange rind and add in the butter.
4
Add in boiling water sufficient to make 3/4 c.. By hand or possibly with the mixer flat beater, stir the liquid into the dry ingredients, blending well.
5
In a separate bowl, combine the berries, pecans and 1/4 c. flour.
6
Add in this to the batter, taking care not to mash the berries.
7
Pour or possibly spoon the batter into the prepared pan or possibly pans.
8
Bake in 350 degree oven for one hour.
9
Till light brown and a toothpick inserted in the loaf comes out clean and dry.
10
If using a convention oven, reduce heat 50 degrees.
11
Remove bread from oven.
12
Turn the pan on its side; carefully pull the loaf out by gentle tugging on the wax paper lining.
13
Cold on a metal rack.

1356

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. bread or possibly all purpose flour, 2/3 c. sugar, 1 1/2 teaspoon baking pwdr, 1/2 teaspoon each baking soda and salt, and more.

Yes, Blueberry Pecan Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!