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Blueberry and Pecan Bread


  • 1½ cups self raising flour, sifted
  • ¾ cup brown sugar
  • 80g raw pecans, roughly chopped
  • 125g fresh or frozen blueberries
  • ½ teaspoon finely grated orange rind
  • ⅓ cup olive oil
  • 2 eggs
  • ⅓ cup skim milk

Preheat oven to 170 degrees 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.

Note: bread can be kept, wrapped in foiled for up to 3 days. If using frozen blueberries, thaw before use.


Serves 12 – 7g nuts per serve


NUTRIENT content per serve

Energy 910kJ (217kcal), Protein 4g, Total fat 12g, Saturated fat 2g (17% of total fat), Monounsaturated fat 7g, Polyunsaturated fat 2g, Carbohydrates 23g, Sugars 12g, Fibre 1g, Sodium 136mg


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