This past September I began a Master’s program and I usually had class two nights per week. Since my classes were typically from 5-8 PM and many people in the program work full time, everyone took turns bringing food to class so that there was something to eat when we got there. The last day of class I was one of the people signed up to bring something, and obviously I was going to bring in some type of bread.
But the idea of waltzing into class with a full loaf of bread, particularly a round, just felt strange. Who does that? Well, I would under most circumstances, but for this I decided to do something else. I made this blueberry orange bread instead and it went over very well. I wasn’t left over with much more than a piece or two and that didn’t survive the short drive home.
The outside was perfectly spongy and had a nice thickness and texture to it, and the inside was bursting with the orange and blueberry flavors. If you’re not a fan of blueberries you could try substituting in another type of fruit; the original recipe I found had used cranberries. Cranberries are more of a winter thing, so this gives you flexibility to make it any time of year.
Regardless of what fruit you use I would probably save some to put on top of the batter after pouring the batter into the loaf pan. As you can see many of the berries settled to the bottom, so this would make sure that they are more evenly spread out.
I don’t make quick breads like this very often which is probably just as well. They’re so easy to whip up and have done in under an hour. That means they can easily satisfy a craving you have or, as in my case, are the perfect thing to make for a potluck when you’re already short on time. Whatever the occasion, I hope you enjoy (Jordan Kovacs does)!
Blueberry Orange Bread
- 1 C AP flour
- 1 C whole wheat flour
- 1/2 C sugar
- 1 T baking powder
- 1/2 t salt
- 2/3 C orange juice
- 3 egg whites, lightly beaten
- 3 T butter, melted
- 3 T vegetable oil
- 1 1/2 C fresh blueberries (or berry of choice)
- Zest from one orange
Preheat your oven to 350 F and butter and flour a loaf pan. Set aside.
In a large bowl mix together the flours, sugar, baking powder, salt, and orange zest. Add in the orange juice, egg whites, butter, and oil and mix to combine. Continue to mix until there are no dry bits of flour left, but do not mix anymore after that.
Add about 3/4 of the berries into the batter and mix well.
Transfer the batter into the loaf pan, and add the remaining berries on top.
Bake for 45-50 minutes in the preheated oven, until a toothpick stuck into the middle comes out clean. Let the bread cool for 5 minutes in the pan before removing and transferring to a cooling rack.
Recipe adapted from Chef In You.