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.

Servings & Time

Ingredients

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

Preparation

Pumpkin Bread Instructions

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

Icing Instructions

In bowl, combine sugar and butter
Add milk and vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup