Blueberry and pecan bread

Ingredients
1½ cups self raising flour, sifted
¾ cup brown sugar
80g raw pecans, roughly chopped
125g fresh or frozen blueberries
½ teaspoon finely grated orange rind
1/3 cup olive oil
2 eggs
1/3 cup skim milk

Method:
1/ Preheat oven to 170C. Place the flour, sugar, pecans, blueberries and orange rind in a large bowl. Whisk together the oil, eggs and milk and fold into the flour mixture, mixing gently until just combined.

2/ Spoon the mixture into a 10cm x 20cm loaf tin lined with non stick baking paper. Bake for 50-60 minutes or until cooked through when tested with a skewer. Serve warm or at room temperature.

Note : bread can be kept, wrapped in foiled for up to 3 days. If using frozen blueberries, thaw before use. Serves 12.

Nutrient content per serve
Energy 900kJ (216kcal), Protein 4g, Total fat 12g, Saturated fat 2g (17% of total fat), Monounsaturated fat 8g, Polyunsaturated fat 2g, Carbohydrates 24g, Fibre 1g

Source: Nuts for Life