Best 10 Blueberry Orange Mini Loaves Recipes

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

CRANBERRY ORANGE MINI LOAVES

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
• Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.

LOW-FAT, HEALTHY BREAKFAST BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees.
• Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
• Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
• Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
• Cool for 5 min in pan, then remove from pan and cool on rack.

ORANGE BLUEBERRY BREAD

Steps:

• Grease the bottom and sides of a 9x5x3-inch loaf pan. Alternately, line the loaf pan with parchment paper and then spray with nonstick cooking spray. Set aside.
• Preheat the oven to 350ºF.
• In a small bowl, combine the blueberries with 1 tablespoon of the flour and the orange zest. Toss lightly to combine.
• In a large bowl, mix together the remaining 3 cups of flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mix.
• In another bowl, or in a large liquid measuring cup, combine the egg, milk, orange juice and oil.
• Pour the liquid into the well in the center of the dry mixture. Stir just until moistened. (Do not worry about making the batter smooth - there should be some lumps left.) Fold in the blueberry mixture.
• Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 60 minutes. If the bread starts to get too brown, cover with a piece of foil during the last 10-15 minutes.
• Cool the bread in the pan on a wire rack for 10 minutes, then remove from the pan and allow to cool completely.
• Bread can be eaten once cooled, or for best results, wrap in plastic wrap and store overnight before serving.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350°. Spray 4 (5 1/2-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; gently stir in blueberries. Spoon batter into prepared pans. Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool for 30 minutes on wire racks; serve warm.

BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees F.
• Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients.
• Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
• Pour batter into pans until they are three-quarters full.
• Sprinkle remaining 1 teaspoon sugar evenly over both loaves.
• Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat over to 425. Coat two 4 by 6 inch mini loaf pans with nonstick cooking spray; set aside. In a large bowl, combine first 5 ingredients. Stir in blueberries and make a well; set aside. In a small bowl, combine next 4 ingredients. Pour mixture into well in dry dry ingredients and stir until mix is just moistened and batter is stall slightly lumpy. Pour batter into pans until they are three-quarters full. Sprinkle remaining 1 teaspoon sugar evenly over both loaves. Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan.

BLUEBERRY LOAF CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ORANGE-BLUEBERRY LOAF

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.