Blueberry Orange Almond Loaf
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This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 261 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 51 mg |
| sodium | 266 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 10 |
| vit C | 2 |
| folate | 14 |
This loaf has it all – fruit, nuts and a sparkling top. If you like, change the flavours by using other dried fruit, such as golden raisins, cranberries or cherries, instead of the blueberries.
Ingredients
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 2 tbsp finely grated orange rind
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1 cup dried blueberries
- 1/2 cup sliced almonds, toasted
- Topping:
- 2 tbsp sliced almonds
- 1 tbsp granulated sugar
Preparation
In large bowl, beat butter with granulated sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in grated orange rind and almond extract.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in blueberries and almonds. Spread in greased and parchment paper–lined 9- x 5-inch (2 L) loaf pan.
Topping: Sprinkle sliced almonds and granulated sugar evenly over batter. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean.
Let loaf cool in pan on rack for 15 minutes. Turn out loaf onto rack; let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in blueberries and almonds. Spread in greased and parchment paper–lined 9- x 5-inch (2 L) loaf pan.
Topping: Sprinkle sliced almonds and granulated sugar evenly over batter. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean.
Let loaf cool in pan on rack for 15 minutes. Turn out loaf onto rack; let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine: May 2002
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