Thursday, May 2, 2013

Blueberry Orange Marmalade Streusel Bread

Hot bread, cooling on the kitchen counter under a towel, is such a comforting sight.  When there's freshly baked bread in the house, whether it's a time-consuming yeast bread or an easy quick bread like this one, I feel motivated to put everything in order - vacuuming and dusting done, bathroom clean, laundry put away - so that I feel like I've earned a slice of the still-warm bread.

With orange marmalade in the batter and plump, juicy blueberries scattered throughout, this bread is only lightly sweet, the oat topping offering a pleasant crunchiness to contrast the soft bread.  On its own, or with a little jam or honey, it's a wonderful thing to look forward to on a Sunday afternoon.

We've had our fair share of late spring snowstorms this April, and I'm so ready to go outside and enjoy the sunshine.  When will the flowers start blooming?

Buds have barely started forming on the trees, and yesterday morning, on May Day, they were blanketed in fresh snow...

Orange Marmalade Blueberry Streusel Loaf Bread
printable recipe

  • 2 1/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sweet orange marmalade
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups blueberries
streusel topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 4 tablespoons cold butter, cut into pieces

Preheat the oven to 350.  Spray a loaf pan with non-stick spray

In a medium-sized bowl, combine the 2 cups of the flour, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, combine the orange marmalade, oil, brown sugar, buttermilk, eggs and vanilla.  Add the dry ingredients to the wet and stir just until moistened.  Toss the blueberries with the remaining ¼ cup flour and fold into the batter.  Spread into the loaf pan.  Bake for 20 minutes.

In a small bowl, use a pastry cutter to blend the topping ingredients until coarse and crumbly.  Sprinkle topping over the bread and return the bread to the oven.  Bake for 35-40 more minutes until a toothpick comes out clean.

Recipe from Curly Girl Kitchen