04 Feb Blueberry Orange Juice Bread
Breakfast is the first meal of the day and needs to be hearty and nutritious and this Blueberry Orange Juice Bread is soft, delicious, healthy, perfectly textured down to the last crumb and it lends balances to the meal. You can make it during summertime when blueberries are in season. If you can’t get your hands on fresh blueberries, replace them with some other ingredient you have in your pantry for a delicious, melt-in-the-mouth breakfast bread.
- 1 large egg
- 2 tablespoons of vegetable oil
- 2/3 cup of orange juice
- 1 cup sugar
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups of all-purpose flour (You can substitute this with whole wheat pastry flour)
- 1 cup of blueberries – washed and patted dry (You can use other berries if you don’t have fresh blueberries.)
- 9-inch loaf pan
- Stand mixer
- Cooling Rack
Start by preheating the oven at 350°F and then measuring out all the ingredients you need. Once all this preparation is done, apply grease and flour to the bread pan well to ensure the mixture doesn’t stick to the bottom. You can set the greased pan aside and start mixing the ingredients.
Pour the egg, oil, sugar, and orange juice mixture in a stand mixer bowl. Use the paddle attachment of the stand mixer to combine all of the ingredients completely. Make sure the mixture has no lumps and that all ingredients have melded into each other perfectly.
At this point, you can add the baking soda, baking powder, salt, and roughly half of the flour. Beat the mixture again to combine all of the ingredients before pouring in the rest of the flour. Once all of the ingredients have become incorporated into the mixture properly, shut off the stand mixer and remove the bowl.
Add the blueberries or any other berries of your choice to the mixture and carefully fold the fruit into the bread mix. Make sure you don’t agitate the mix too much. That will end up making the bread too dense and tough.
Pour the mix into your prepared loaf tin and bake it for an hour. Be sure to check the bread with a toothpick before removing it from the oven. If the toothpick doesn’t come out clean, you may need to bake it for a few more minutes.
If you’re using frozen berries instead of fresh ones, you might want to increase the overall baking time by around 5 minutes to ensure the bread isn’t soggy.
Allow the bread to cool for at least 10 minutes in the pan itself. Once it is sufficiently cool, carefully remove it from the pan and set it on the cooling rack. You can then slice it before serving.