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Blueberry Orange Bread
Source: dLife

Quick bread with Mandarin oranges and dried blueberries, cranberries, or cherries.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 123.0
Total Carbs 19.9 g
Dietary Fiber 3.0 g
Sugars 8.8 g
Total Fat 4.2 g
Saturated Fat 0.4 g
Unsaturated Fat 1.2 g
Potassium 159.1 mg
Protein 2.9 g
Sodium 36.1 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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18 tbsp  Flour, pastry, wheat, soft, whole grain
0 3/4 cup  oat bran
0 1/2 cup  Bran, wheat
0.3333 cup  sugar
1 tbsp  low sodium baking powder
0.125 tsp  salt
11 oz  Mandarin Oranges, with light syrup, canned
0 1/2 cup  liquid egg substitute
0 1/4 cup  canola oil
1 1/2 tsp  vanilla extract
0 1/2 cup  Blueberries, dried
  1. Preheat the oven to 350 degrees F.
  2. Mix the flour, oat bran, wheat bran, sugar, baking powder, and salt in a large bowl.
  3. Crush the oranges into small bits with a wooden spoon. Put into a medium-sized bowl along with the egg substitute or eggs, oil, and vanilla extract. Stir well.
  4. Add the orange mixture to the flour and stir well. Fold in berries and, if desired, the pecans.
  5. Spray the bottom and sides of an 8x4-inch pan with nonstick cooking spray. Spread the batter in the pan and bake for 50 minutes until a toothpick inserted into the center of the loaf comes out clean.
  6. Let the bread sit for 15 minutes before turning upside-down onto a wire rack. Then, turn right side up and cool to room temperature before slicing.

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