Blueberry Orange Bread 22 Food

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-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; remove from pan to a wire rack.

ORANGE-BLUEBERRY LOAF

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

BLUEBERRY-ORANGE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
• Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

ORANGE BLUEBERRY BREAD

Steps:

• In a large mixing bowl combine all the ingredients except the blueberries.
• Mix at low speed until well blended, then beat at medium speed for 2-minutes.
• Fold in the blueberries.
• Turn into a loaf pan which is greased on the*bottom only*.
• Bake at 350-f for 60-70 minutes until done.
• Cool 10 minutes then remove pan and let cool fully before slicing.

BLUEBERRY-ORANGE BREAD

Steps:

• Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans.
• Mix flour, sugar, baking powder, salt and baking soda.
• In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel.
• Stir egg mixture into the flour until the flour is just moistened.
• Do not over mix.
• Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter.
• Pour into baking dishes.
• Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove loaves from baking dishes and cool on wire racks or serve immediately as desired.
• Best served the day made.

BLUEBERRY-ORANGE BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
• Mix cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. stir in remaining ingredients except blueberries and Vanilla Glaze. Gently stir in blueberries. Pour into pan.
• Bake 50-60 min or until toothpick inserted center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to wire rack. Cool completely, about 1 hour.
• Make Vanilla Glaze; Mix all ingredients until smooth and thin enough to drizzle. Drizzle over loaf. Wrap tightly and store at room temperature up to 4 days or refrigerated up to 10 days.

ORANGE MARMALADE BLUEBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.

BLUEBERRY-ORANGE BREAD

Steps:

• In a bowl, add first 4 ingredients; stir to mix.
• Make a well in the center of the dry ingredients; set aside.
• In a smaller bowl, stir together boiling water and butter until butter is melted.
• In another bowl, add eggs, sugar, orange juice, and orange rind; mix well.
• Add this mixture to the butter mixture; stir well.
• Add liquid mixture to the flour mixture; stirring just until moistened.
• Fold in the blueberries.
• Pour batter into a greased 8x4 inch loaf pan.
• Bake at 350 degrees for 1 hour or until tests done.
• Cool loaf in the pan on a wire rack for 10 minutes.
• Remove loaf from the pan; cool completely; wrap in foil to store.

FIBER ONE® BLUEBERRY-ORANGE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
• Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours.
• In small bowl, mix all vanilla glaze ingredients until smooth and thin enough to drizzle. Drizzle over top of bread.