Friday, August 12, 2022

Blueberry Pecan Bread

You can never have too many pecans (well, if you're a pecan lover like my mom!), and combined with this multigrain dough made with blueberry jam and a hint of orange blossom water every slice feels luxurious.

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With a week to go until she left on vacation, my mom and I decided to do a complete clean out of our fridge and freezers - yes, we have three freezers, which sounds great until the documentation of where things are starts to falter and more and more items get shoved to the back! In my rummaging, I came across a bag full of different nuts and seeds that I had put there for safekeeping and forgot about! 

Since I knew I had the end of a Costco-sized jar of blueberry jam to use up, I decided to try and combine the two into a slightly sweet whole grain loaf - just one, mind you, since otherwise we wind up with storage issues of the bread persuasion, and mom could bring the remainder of the single loaf on her road trip. Buffed by Naked Shake for protein and a hint of sweetness, and packed with whole grains for even more texture and fibre, the resulting loaf is perfect for when you need to keep full for a while and much better tasting than the average gas station fare!

This loaf inspired a few others in it's wake, so stay tuned to see the twists I put on this one and let me know what you would add to your perfect loaf: cherry jam and almonds? Grape jam and peanuts? Or maybe skip the nuts altogether and add your favourite fruit!

Blueberry Pecan Bread

Serves 1

1 cup warm water
2 scoops Naked Shake Vanilla (alternatively use 1 cup warm milk in place of water and Naked Shake)
½ cup blueberry jam (I used Crofters, but I love Bonne Maman as well)
1/3 cup warm water
4 cup whole wheat bread flour
1/2 cup multigrain hot cereal
1/2 tbsp instant yeast (I used SAF Gold)
2 tbsp oil
½ tsp salt
3/4 cup chopped pecans

  1. Combine all the ingredients (except pecans) in the bowl of a stand mixer and knead until smooth and elastic, about 10 minutes on low speed (alternatively knead by hand).
  2. Cover and let rise for 1 1/2 hours.
  3. Knock down and knead in pecans. 
  4. Shape into a loaf and place in a greased 9x5" loaf pan.
  5. Cover and let rise for 45 minutes, until loaf just crests over the pan.
  6. Heat the oven to 350F and bake loaf for 50 minutes.
  7. Turn out immediately and cool on a rack.

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