Blueberry and pecan bread
Blueberry and pecan bread
Ingredients
- 1½ cups self-raising flour, sifted
- ¾ cup brown sugar
- 80g raw pecans, roughly chopped
- 125g fresh or frozen blueberries
- ½ tsp finely grated orange rind
- ⅓ cup olive oil
- 2 eggs
- ⅓ cup skim milk
Method
- Preheat oven to 170°C.
- Place the flour, sugar, pecans, blueberries and orange rind in a large bowl. Whisk together the oil, eggs and milk and fold into the flour mixture, mixing gently until just combined.
- Spoon the mixture into a 10cm x 20cm loaf tin lined with non-stick baking paper.
- Bake for 50-60 minutes or until cooked through when tested with a skewer.
- Serve warm or at room temperature.
Tips
bread can be kept, wrapped in foiled for up to 3 days. If using frozen blueberries, thaw before use.| Nutrients per serve | |
| Energy | 910 kj |
| Protein | 4 g |
| Fat | 12 g |
| Saturated fat | 2 g |
| Carbohydrate | 23 g |
| Sugars | 12 g |
| Dietary fibre | 1 g |
| Sodium | 136 mg |
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