Food & Wine


Blueberry and Pecan Bread


1 1/2 cups self raising flour, sifted
3/4 cup brown sugar
80g raw pecans, roughly chopped
125g fresh or frozen blueberries
1/2 teaspoon finely grated orange rind
1/3 cup olive oil
2 eggs
1/3 cup skim milk


What to do:

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.

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

7g nuts per serve serves

NUTRITION information per serve – 12 serves
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