EDWARD'S GRANDMOTHER'S SOUTHERN BLUEBERRY PECAN BREAD
2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
juice and grated rind of 1 orange
2 Tablespoons butter, room temperature
1/2 cup boiling water
1 cup fresh blueberries or huckleberries (you can use frozen berries, thawed) washed and dried
1 cup chopped pecans
Preheat oven to 350 degrees
You can use one large or two small loaf pans, greased or lined with wax paper.
In a large bowl sift together 1 3/4 cups flour and the dry ingredients.
In a measuring cup pour the juice and orange rind and add to the batter. Add boiling water to make 3/4 cup. Stir the liquid into the dry ingredients, mixing well. In a separate bowl combine the berries, pecans and 3/4 cup flour. Add berries and pecans to batter-taking care not to mash the berries. Pour batter into pans. Bake until bread is a light brown. Test with a wooden toothpick inserted in loaf comes out clean and dry. Remove from oven and turn pan on its side. Carefully remove the bread out of the loaf pan. Cook on metal rack.
TOMORROW STARTS THE POSTS OF THE FLOWER STORE I WENT TO. JEAN TOLD ME TO PUT IT ON, SO I DID. IT WLL BE ON THURSDAY, FRIDAY AND SATURDAY.