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U.S. Highbush Blueberry Council

Blueberry Pumpkin Bread

Blueberry Pumpkin Bread

Blueberry Pumpkin Bread? That’s right! We’re twisting up tradition and giving pumpkin bread an extra oomph of flavor with fresh or frozen blueberries! These  little dynamos fold perfectly into sweet, spiced pumpkin bread, giving it a moist and delicious taste, as well as a boost of nutrition. This Blueberry Pumpkin Bread makes for an ideal autumn indulgence, but it’s also a treat you’ll love to eat year round.

Pumpkin Bread Ingredients

  • 1 cup canned solid-pack pumpkin
  • ¾ cup sugar
  • ¼ cup orange juice
  • 2 large eggs
  • ¼ cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup fresh or frozen blueberries, not thawed
  • White icing, optional (recipe follows)

Icing Ingredients

  • 1 cup sifted confectioner sugar
  • 2 tablespoons softened butter
  • 1-½ to 2 tablespoons milk
  • ½ teaspoon vanilla

Pumpkin Bread Instructions

  1. Preheat oven to 350°F
  2. Butter an 8-½ x 4-½ inch loaf pan
  3. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
  4. In small bowl, stir flour, baking powder, salt and pumpkin pie spice
  5. Add to pumpkin mixture
  6. Stir just until combined
  7. Spoon 13 of batter into pan
  8. spread evenly
  9. Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
  10. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
  11. Cool in pan on a rack for 10 minutes
  12. Turn out onto rack
  13. Cool completely
  14. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
  15. If desired, drizzle with White Icing (recipe follows)

Icing Instructions

  1. In bowl, combine sugar and butter
  2. Add milk and vanilla
  3. Beat until smooth
  4. Drizzle over cake
  5. Makes about ½ cup

Number of servings (yield): 1 loaf (8 servings)

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