BLUEBERRY-ORANGE BREAD by NancyC
Makes one 9 x 5″ loaf

2 3/4 cups all-purpose unbleached flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup (1 stick) butter, melted
1/2 cup plain or vanilla Greek yogurt
1/2 cup orange juice
1/2 teaspoon orange extract
3 Tablespoons fresh orange zest (you should be able to get enough from 1 large orange)
1 1/4 cups fresh blueberries (you can substitute frozen for the fresh berries—your baking time may be a little longer)

Orange Glaze:
1 cup powdered sugar
2 Tablespoons orange juice
1/2 teaspoon orange extract

1. Preheat oven to 350˚F. Grease and flour a 9 × 5″ loaf pan; set aside.

2. In large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.

3. In medium size bowl, beat the egg, then stir in the melted butter. Next, add in the yogurt, orange juice, orange extract, and orange zest, mixing everything together well.

4. Add this mixture to the flour mixture in the large bowl, and mix everything until well combined. Fold in the blueberries. Batter will be thick.

5. Spoon batter into prepared loaf pan, spreading it evenly in pan, and bake at 350˚F for 60 to 70 minutes, or until toothpick inserted in center comes out clean.

6. After the loaf is done baking, let cool in pan for 10 to 15 minutes, then remove from pan to wire rack and let cool completely (you may need to loosen the edges of the quick bread from the pan with a knife so it will come out more easily).

7. While quick bread is cooling, make the orange glaze. Mix the powdered sugar, orange juice, and orange extract together in a small bowl, mixing until smooth and creamy.

8. When quick bread has cooled completely, drizzle the glaze on top—as much or as little as you want. Let glaze set, then serve.

Note: the bread tastes good without the glaze, too, so you can leave it off if you prefer. You can also serve the bread while it’s still warm if you’re not going to add the glaze.

Recipe from NancyC | nancy-c.com