Blueberry-Orange-Pecan Quick Bread
PREP TIME: 1 Hour 15 Minutes
MAKES: 1 Loaf

Not all breads take the whole day to make. With these quick recipes, bread can be served piping hot in less than an hour.
Unlike most quick breads, fruit-and-nut loaves taste better if they're wrapped in foil and allowed to mellow for a day or two before slicing. Also, the berries won't sink to the bottom of the batter if you first sprinkle them with flour, then shake off the excess in a colander before folding them in.


  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/2 cup sugar
  • 1/2 cup pecans, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1/2 cup squeezed orange juice
  • 2 tsp freshly grated orange zest
  • 1/3 cup butter, melted and cooled
  • 1 cup fresh or frozen blueberries

Preheat oven to 350° F. Lightly grease and flour 4 1/2 by 8 1/2-inch loaf pan. In large bowl, sift together flour, baking powder, salt, baking soda, nutmeg and sugar. Add pecans to dry ingredients. In a separate bowl, beat eggs with milk, orange juice and zest. Blend in butter. Pour liquids into dry ingredients, stirring until barely moistened. Gently fold in blueberries. Spread batter in prepared pan. Bake until crust is golden brown and wood pick inserted in center of loaf comes out clean, 55 to 65 minutes. Let cool in pan 10 minutes, then turn out onto wire rack to cool.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295