Blueberry nut bread is a delicious preparation that combines the nutritiousness of nuts with the freshness of blueberries. Its origin dates back to the culinary traditions of North America, where the use of nuts and berries in baking has been common for centuries. This bread has become popular in different Latin American countries, although it may be called by various names such as "fruit bread" in Mexico or "tejocote with nuts" in some Andean regions, always maintaining the essence of a sweet and moist bread that pairs very well with coffee or tea.
The combination of nuts and blueberries offers a perfect balance of textures and flavors; the nuts provide crunchiness and a toasted touch, while the blueberries give natural sweetness and a slight acidic contrast. This bread is ideal for breakfast, snacks, or to share on special occasions, staying fresh and tasty for days when stored properly.
Nut bread with blueberries
How to Make Blueberry Nut Bread
To begin, preheat the oven to 350°F.
Generously grease and lightly flour a 9x5x3 inch loaf pan.
Prepare the blueberries, nuts, and orange zest and set aside for later.
In a bowl, mix the wheat flour, sugar, baking powder, salt, and baking soda.
Add the vegetable shortening to the dry mixture to incorporate well.
Incorporate the orange juice, egg, and orange zest, mixing just until the dry ingredients are moistened.
Add the blueberries and nuts with folding motions to avoid breaking the fruit.
Pour the mixture into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for 15 minutes.
Remove from the pan and let cool completely.
Finally, wrap the bread and store it overnight for the flavors to meld better.
Ingredients (11)
- Ocean Spray Cranberries
- Walnuts
- Orange Zest
- Wheat Flour
- Sugar
- Baking Powder
- Salt
- Baking Soda
- Vegetable Shortening
- Orange Juice
- Egg
Instructions (23 steps)
- 1 Preheat the oven to 350°F
- 2 Generously grease and lightly flour a 23x13x7.5 cm loaf pan
- 3 Prepare the cranberries
- 4 walnuts
- 5 and orange zest
- 6 Set aside
- 7 In a bowl
- 8 mix the flour
- 9 sugar
- 10 baking powder
- 11 salt
- 12 and baking soda
- 13 Add the butter
- 14 Incorporate the orange juice
- 15 egg
- 16 and orange zest
- 17 mixing just until moistened
- 18 Add the cranberries and walnuts with folding motions
- 19 Pour into the prepared pan
- 20 Bake for 60 minutes or until a toothpick inserted in the center comes out clean
- 21 Cool on a wire rack for 15 minutes
- 22 Remove from the pan and cool completely
- 23 Wrap and store overnight