As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.
Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!
Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂
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Eggless Bronco Bread
- 2 tbsp softened butter
- ¼ cup hot water
- ½ cup fresh orange juice
- ½ tbsp orange zest
- 3 tbsp hot water
- 1 tbsp ground flax seed
- 1 cup sugar
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup fresh or frozen blueberries
- Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
- Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
- Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
- Finally, add dry ingredients and once mixed, fold in blueberries.
- Pour into
prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!