Memories of this quick bread go back to our home on Highland Ave, back in the day when stay-at-home Moms really did trade recipes. Even when Mom went to work, this delightful quick bread made it to our table quite often.
Today I make the warm orange and honey glaze to drizzled over fresh fruit. It makes a real difference in the way things taste.
Cook Time: 55 minutes
Total Time: 55 minutes
•2 tablespoons butter
•1/4 cup boiling water
•2 tablespoons finely grated orange zest
•1/2 cup orange juice or orange juice concentrate
•1 large egg
•1 cup granulated sugar
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon salt
•1 cup fresh or frozen blueberries
•1 teaspoon finely grated orange zest
•2 tablespoons orange juice or orange juice concentrate
• 2 tablespoons honey
Combine butter and boiling water in a small bowl; add 2 tablespoons grated orange peel and 1/2 cup orange juice.
In a mixing bowl, beat egg and granulated sugar with an electric hand-held mixer until light. In another bowl, combine the flour, baking powder, soda, and salt; beat into the egg mixture a little at a time, alternating with orange juice mixture and ending with flour mixture.
Fold in blueberries. Spoon batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool bread in pan 10 minutes, then remove to a wire rack to cool completely.
For the topping, combine 1 teaspoon orange zest, 2 tablespoons orange juice, and 2 tablespoons honey; stir until well blended. Spoon over hot bread; let cool.