This is a sponsored post. As always, my opinions are my own
Baking used to be the one skill I never thought I could master. I used to say “I can cook like crazy but bake – are you nuts?” and my friends knew that I would be the one heading to the bakery or playing with a mix. I have had more than one ruined pie (like my dough debacle of Thanksgiving 2011), scorched quite a few quick breads and don’t even get me started on things that have gone crispy because life may or may not have gotten in the way.
Over time, I have learned that the saying “Practice Makes Perfect” is true and, while pie dough (and puff pastry) are still my sworn enemies, I know I can rock a mean cookie and a crisp with ease. I can whip up cupcakes and muffins without worry, bread puddings are a holiday tradition and those quick breads that I have scorched – well, let’s just say that as of this week, I know I have nothing to worry about.
They say that if you have the proper tools, you will get good results and, while that may be somewhat true, I have also learned that if you have the right ingredients – that also is a big step in the right direction. When Diamond of California Nuts asked us what was our Baking Fantasy, I knew that I had to conquer the quick bread – specifically a blueberry quick bread which is something I have not mastered yet – until now.
See – I’m the gal who forgets that the nuts are toasting on the stovetop and is doing 20 million things at once – a no no in baking. So, with a strong resolution to not fail, I made my way into the kitchen with a pan and a plan. I decided to go with a Blueberry bread recipe from Diamond of California Nuts and change it up a bit. Lately I have been obsessed with all things pecans so I decided to add some of the chopped Diamond Pecans to the quick bread batter and let me tell you – it added the perfect note.
Can I say that the end result was moist, flavorful and full of that nutty pecan goodness. While I did pack it a bit with blueberries and lemon, I’m glad I did because, after all, can there ever be too many blueberries? For your holiday treats list, whip up this lovely – there is nothing like it on a chilly morning with a cup of coffee and a few minutes to marinate on the day’s events – and to plot out the next Baking Fantasy.
On to the recipe:
Gather your ingredients
Toast the Pecans – be careful not to burn them!
Time to marry the wet ingredients to dry
Just a few blueberries
Pouring over the glaze
Now – don’t you want a bite?
Slightly adapted from Diamond Nuts
This moist quick bread is studded with blueberries and crunchy pecans with a hint of citrus. Drizzle a bit of sweet lemon glaze over the top and you have a bread you will make time and time again.
1 hrPrep Time
1 hrCook Time
2 hrTotal Time
- 1 cup of pecans, chopped
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of granulated sugar
- 2 tablespoons of lemon zest
- 1 tablespoon of lemon juice
- 3/4 cup of buttermilk
- 2 eggs
- 1 teaspoon of vanilla extract
- 3 tablespoons of unsalted butter, melted
- 1 cup fresh or frozen blueberries (I used frozen)
- 3 tablespoons of sugar
- 3 tablespoons of fresh lemon juice
- Preheat oven to 350ºF.
- Lightly spray or grease and flour an 8x4 inch loaf pan. Set aside.
- Toast the pecans in a dry skillet over medium-high heat for a couple minutes. Do not step away or you will burn the nuts – trust me on this!
- Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a bit of a well in the center and set aside.
- In a medium bowl, mix the sugar and lemon zest. Add the buttermilk, lemon juice, eggs, vanilla, butter, and mix.
- To the center well in the dry ingredients, pour in the liquid ingredients, mixing gently to combine. Do not over mix.
- Gently fold in the blueberries – if you are using frozen, make sure to not thaw them – they will hold up better. Fold in the pecans.
- Pour batter into the prepared loaf pan and bake for about 60 minutes or until a tester inserted in center comes out clean.
- Cool in the pan on a rack for 20 minutes.
- After the 20 minutes is up, remove from the pan and cool to room temperature.
- To make the glaze, in a small saucepan, combine the sugar and lemon juice.
- Bring to a boil and then reduce to a simmer, stirring (or swirling) until the sugar is dissolved and it's a bit syrupy.
- Brush the glaze over the bread while it is still warm.
What’s your baking fantasy?
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