Bake This Weekend: Pecan Blueberry Bread

October 26, 2012

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
baking paper.

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?

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