Both pecans and
blueberries have a high
antioxidant capacity so a
slice of this bread packs an
antioxidant punch! Slather with lemon curd or mascarpone and enjoy with a cuppa this weekend!
1½ cups self raising flour, sifted
¾ cup brown sugar
80g raw pecans, roughly chopped
125g fresh or frozen blueberries
½ teaspoon orange rind, finely grated
1/3 cup olive oil
2 medium eggs
1/3 cup skim milk
1. Preheat oven to 170ºC. 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.
2. Spoon the mixture into a 10cm x 20cm loaf tin lined with non-stick
3. 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 foil for up to 3 days.
What’s your favourite weekend breakfast?