Lysdahl's Orange Blueberry Pecan Bread

Fresh from the oven

A couple of weeks ago a friend posted on FB a recipe for a Lemon Blueberry Bread.  The recipe looked as if it would make a delicious bread and I decided I would try it out.  A couple of things happened along the way of making the recipe:  1)  The recipe as forwarded to me, did not have any instructions...only ingredients. 2)  When I finally figured out how to put it together, temp to bake it at, time to bake, etc...I then discovered I did not have any lemons.  So I used oranges instead.

Here is the recipe complete with instructions:  

1/3 cup of melted butter
1 cup sugar
3 tablespoons orange juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 to 2 tablespoons grated orange zest
1 cup fresh blueberries
3-oz pecan pieces

For the glaze
2 tablespoons orange juice
1 tablespoon butter
1 cup powdered (confectioners sugar)

• Preheat over to 350 (F)
• Butter/prepare a 8" x 4" loaf pan (mine was closer to 9 x 5)
• In a large bowl combine all the dry ingredients until blended
• Add all the wet ingredients (except for blueberries, zest, and pecans)
• Mix until well blended...by hand...do not use a mixer
• Fold in the blueberries, zest, and pecans
• Pour into prepared loaf pan
• Bake at 350 (F) for 60 to 70 minutes or until toothpick inserted comes out clean
• Cool in loaf pan on rack for about 10 minutes, invert, and remove from loaf pan
• Meanwhile prepare glaze:  melt butter, add orange juice and powdered sugar.  Stir until smooth.
• Pour over warm loaf.

Enjoy...makes one 16 oz loaf.

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Glaze added

Sliced and ready to be enjoyed.