top of page

Blueberry Pecan Bread

The inspiration for this Blueberry Pecan Bread is from the lovingly delicious Petite Kitchen Blog. The recipe I used is essentially the same except for the use of organic coconut sugar in place of regular sugar and the addition of some roughly chopped pecans. Just because I love nuts! They also provide great texture and are well worth the addition. I chose to use Brown Rice Flour for its added nutrient content - it contains more fibre for healthy digestion and more B-vitamins which are important for energy compared to white rice flour.

This recipe is so easy and quick and makes the perfect afternoon tea served with softened butter. I just had a good friend of mine come over with her delightful 3-year old boy. After he proclaimed that he didn't like blueberries but liked chocolate cake I wasn't feeling overly optimistic about how this blueberry pecan bread would go! But bless his little blue and white star gumboots, he sat at the table so politely and enjoyed the blueberries in a kind of cake! So cute. It also went down a treat with some hungry hunters who returned home from the hills...just in time for afternoon tea. Got to love a man with good timing.

Blueberry Pecan Bread

Serves 8-10 (depending on slice size)

· 1 1/2 cups brown rice flour

· 2 tsp baking powder

· 1/2 teaspoon coarse iodised salt

· 1 cup coconut sugar (or you could use normal sugar)

· 1 cup natural yoghurt*

· 3 large free-range eggs

· 1 tsp vanilla extract or powder

· 1/2 cup canola oil

· 1 1/2 cups frozen blueberries

· ½ cup roughly chopped pecans (optional if nut-free)

1. Preheat the oven to 160°C and grease a loaf tin and line with baking paper.

2. In a medium bowl, sift together the flour, baking powder, salt and coconut sugar

3. In another large bowl, whisk together the yoghurt, eggs, vanilla and oil

4. Slowly whisk the dry ingredients in to the wet ingredients until well combined

5. Mix the blueberries and pecans carefully into the batter, do not over mix. Pour the batter into the prepared loaf tin pan and bake for about approximately 40 minutes or until a skewer comes out clean.

6. Leave the loaf to cool slightly in the tin before lifting out onto a wire rack

7. Serve warm with softened butter


Gluten-free, Dairy-free if you use coconut yoghurt*

Featured Posts
Recent Posts
Search By Tags
bottom of page