Reviewed: Jul. 18, 2011

I used this recipe to make cupcakes. They were good but on the dry side even though I slightly undercooked them. They also did not have nearly enough blueberries, even though I added a super heaping cup. I used juice from actual oranges but used dried zest and I don't think the orange flavor stood out as much as I would have liked. Not sure what this would turn out like as bread but as cupcakes, it needs a little tweaking! I love the idea of blueberry and orange though!

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Reviewer:

PeacockPanda

Reviewed: Jan. 29, 2011

Very good and delicious bread. Kids and adults loved it. Will make often.

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Reviewer:

stacey

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

Made this on Game Day as Auburn University going for the National Championship uses orange and blue as their colors. Served this at a retirement home and even non-football fans were tickled with the idea. I was disappointed in the quality of the blueberries I had, they were very small and somewhat dried up, so I used all orange juice instead of water to make up for the flavor. It still turned out very good.

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Reviewer:

Emily Tisdale

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Cooking Level: Expert

Reviewed: Jan. 4, 2011

This is delicious bread. I've made it twice, first time with simply orange orange juice and added 1/4 cup extra blueberries, it was nice and moist. The second time I squeezed my own oranges and shaved my own zest and it has a way better orange flavor. Plus I used toasted almonds. Can't stop eating it!!!

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Reviewer:

Raeanna

Reviewed: Aug. 5, 2010

We really enjoyed this bread. It is good as written, but I wanted to make sure the orange flavor came through, so I also added 1/2 teaspoon of orange extract. When the bread had cooled, I made an icing of orange juice, orange extract and powdered sugar. I drizzled this over the bread, and it was so good. The icing just adds that extra orange flavor as well as a little sweetness.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 18, 2010

I picked this recipe because I was intrigued that it only uses 2 TBSP of butter and 1 egg, as opposed to the usual 1/4 cup butter/oil with 2 eggs. The bread turned out delicious, very moist and with a nice crisp top. Instead of 2 cups all-purpose flour, I used 1-1/2 cup all-purpose with 1/2 cup whole wheat flour, and I reduced the sugar to 3/4 cup. I used fresh squeezed orange juice from valencia oranges, and 1/2 TBSP of McCormick Valencia Orange Peel in place of the fresh grated orange peel. The bread tastes plenty orangey and not too sweet. Goes very well with tea. Great recipe!

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Reviewer:

doubletwist

Reviewed: Jul. 18, 2010

my family loved this recipe - so delicious with coffee or tea for breakfast or mid morning snack (or anytime, really!!) will make again and again!

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Reviewer:

TLB02

Reviewed: Jul. 15, 2010

This is one of the best, most refreshing bread recipes I've ever tried! I love it. I've never had any kind of orange bread until I tried this and it is rapidly becoming one of my favorites. This is going in the permanent recipe box!

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Reviewer:

Amyc519

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 26, 2010

Excellent flavor! I used 1 cup frozen blueberries, slightly thawed and drained, and only needed to bake for an hour. A nice change from your typical breakfast bread varieties.

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