Blueberry Orange Almond Loaf
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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.
Servings: 1 loaf, 16 slices
Ingredients:
| 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% |
Suggested Recipes
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3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
2 tbsp (25 mL) finely grated orange rind
1/2 tsp (2 mL) almond extract
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) milk
1 cup (250 mL) dried blueberries
1/2 cup (125 mL) sliced almonds, toasted
Topping:
2 tbsp (25 mL) sliced almonds
1 tbsp (15 mL) 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.)
Tags:
Breads (Loaves, Buns, Rolls); Cheese/Other Dairy; Sugar/Sweets; Grains; Fruits; Nuts; Eggs; Bake;
Source
Canadian Living Magazine: May 2002
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