Pumpkin Blueberry Bread
User Reviews
4.6
Pumpkin Blueberry Bread
Description
This Pumpkin Blueberry Bread features a batter blending pumpkin puree with brown sugar and spices including cinnamon and pumpkin spice to create a warmly scented loaf. Flour, baking soda, baking powder, and salt form the structure, while egg, milk, and vegetable oil provide moisture and tenderness. Blueberries are folded in to add bursts of juice throughout the bread.
Half the blueberries are incorporated into the batter, while the remainder along with pumpkin seeds are scattered on top before baking, adding a fresh fruit note and crunch to the crust. The bread is baked in a loaf pan, baked through until a skewer inserted comes out clean.
This bread serves well as a breakfast or snack bread with a moist crumb that balances sweet and spiced flavors. The loaf needs to cool fully before slicing to maintain its structure.
If pumpkin spice is unavailable, a homemade blend or cinnamon, nutmeg, and ginger can substitute. Almond milk can be used for a dairy-free variation.
Ingredients
- 3/4 cup blueberries divided
- 2 1/4 cups flour 2 tablespoons
- 1/2 cup brown sugar
- 1 Tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup pumpkin puree
- 1 egg
- 3 Tablespoons milk
- 3 Tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin seeds
Instructions
- Preheat the oven to 350 F and grease a 9x5 inch loaf baking pan with cooking spray.
- Put half of the blueberries in a large mixing bowl. Save the other half for topping off the bread. Then add the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt to the bowl with the blueberries. Stir to mix.
- In another medium bowl, mix egg, pumpkin purée, oil, milk and vanilla. Stir well.
- Pour the wet ingredients into the large bowl on top of the dry ingredients. Mix all well together with a wooden spoon.
- Pour batter in baking pan. Spread the remaining blueberries and pumpkin seeds on top, distributing evenly.
- Bake for 45 - 50 minutes. Double check with a skewer, if it comes out clean, it's cooked.
- Let loaf cool before removing from the baking pan and cutting.
Notes
- Allow the bread to cool completely before slicing to maintain its structure.
- Substitute pumpkin spice with 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger or use a homemade pumpkin pie spice blend.
- Almond milk can replace regular milk for a dairy-free version of this bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 191kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 14mg | 5% |
| Sodium | 200mg | 8% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 4799IU | 96% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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