Blueberry-Orange Bread

Vegetarian
Dairy Free
Health score
5%
Blueberry-Orange Bread
215 min.
16
136kcal

Suggestions


Indulge in the delightful flavors of our Blueberry-Orange Bread, a perfect treat for any time of the day! This vegetarian and dairy-free recipe is not only easy to make but also packed with wholesome ingredients that will leave you feeling satisfied and nourished. The combination of juicy blueberries and zesty orange creates a refreshing burst of flavor in every bite, making it an ideal choice for breakfast, a snack, or even dessert.

Imagine the aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around. With a preparation time of just over three hours, this recipe allows you to enjoy the process of baking while creating something truly special. The use of Fiber original bran cereal adds a unique texture and boosts the fiber content, making this bread a healthier option without compromising on taste.

Whether you’re hosting a brunch or simply treating yourself, this Blueberry-Orange Bread is sure to impress. Serve it warm with a light spread of your favorite dairy-free butter or enjoy it plain to savor the natural sweetness of the blueberries and the brightness of the orange. Get ready to elevate your baking game and delight your taste buds with this scrumptious loaf!

Ingredients

  • 1.5 cups all-bran cereal 
  • 0.8 cup water 
  • tablespoon orange zest grated
  • 0.5 cup orange juice 
  • cups flour all-purpose
  • 0.8 cup sugar 
  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.3 teaspoon salt 
  • tablespoons vegetable oil 
  •  eggs 
  • cup blueberries frozen organic thaw cascadian farm® (do not )

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • toothpicks
  • ziploc bags
  • rolling pin
  • meat tenderizer

Directions

  1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour.
  2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  3. In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
  4. Stir in remaining ingredients except blueberries. Gently stir in blueberries.
  5. Spread batter in pan.
  6. 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.

Nutrition Facts

Calories136kcal
Protein7.84%
Fat15.32%
Carbs76.84%

Properties

Glycemic Index
23.36
Glycemic Load
17.29
Inflammation Score
-5
Nutrition Score
10.401304462682%

Flavonoids

Cyanidin
0.78mg
Petunidin
2.92mg
Delphinidin
3.28mg
Malvidin
6.25mg
Peonidin
1.88mg
Catechin
0.49mg
Epigallocatechin
0.06mg
Epicatechin
0.06mg
Eriodictyol
0.01mg
Hesperetin
0.93mg
Naringenin
0.17mg
Luteolin
0.02mg
Kaempferol
0.15mg
Myricetin
0.12mg
Quercetin
0.73mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:136.31kcal
6.82%
Fat:2.48g
3.81%
Saturated Fat:0.44g
2.74%
Carbohydrates:27.94g
9.31%
Net Carbohydrates:25.54g
9.29%
Sugar:11.89g
13.21%
Cholesterol:10.23mg
3.41%
Sodium:130.33mg
5.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.85g
5.7%
Vitamin B6:0.72mg
35.88%
Manganese:0.57mg
28.54%
Folate:109.02µg
27.26%
Vitamin B12:1.12µg
18.62%
Vitamin B1:0.27mg
17.77%
Vitamin B2:0.26mg
15.03%
Iron:1.89mg
10.48%
Phosphorus:99.89mg
9.99%
Selenium:6.77µg
9.67%
Fiber:2.4g
9.61%
Vitamin B3:1.86mg
9.29%
Vitamin C:6.44mg
7.81%
Magnesium:26.51mg
6.63%
Zinc:0.89mg
5.92%
Calcium:50.99mg
5.1%
Vitamin K:5.28µg
5.03%
Copper:0.1mg
4.82%
Potassium:103.49mg
2.96%
Vitamin A:138.46IU
2.77%
Vitamin D:0.3µg
2.03%
Vitamin E:0.3mg
2.02%
Vitamin B5:0.2mg
2%