Appetizers & Snacks: Appetizers & Snacks: Blueberry and Pecan Bread
This bread makes a different and healthy breakfast, and is great for a snack or in the lunch box.
Author: Nuts for Life
Date: December 20, 2007
Suggestions: If using frozen blueberries, thaw before use.
The Blueberry and Pecan Bread will keep for up to three days, if wrapped in foil.
Serves: 12 person(s)
Preparation Time: 5 mins
Cooking Time: 1 hrs
1 1/2 cup self raising flour, sifted
3/4 cup brown sugar
80 g raw pecans, roughly chopped
125 g blueberries (fresh or frozen)
1/2 tsp finely grated orange rind
1/3 cup olive oil
2 eggs (50g)
1/3 cup skim milk
Preheat oven to 170C.
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.
|Saturated Fat:||1.6 g|
|Total Sugars:||10.8 g|