Blueberry Pumpkin Bread Recipe

If you’re looking for a cozy, flavorful treat that brings together the best of fall and a burst of fresh fruit, this Blueberry Pumpkin Bread recipe is going to become your new favorite. It’s wonderfully moist with the warm spices of cinnamon and a subtle sweetness from the pumpkin puree, perfectly complemented by juicy blueberries that pop in every bite. Whether you’re baking for breakfast, an afternoon snack, or a simple dessert, this delightful Blueberry Pumpkin Bread offers the kind of comfort you want to share again and again.

Ingredients You’ll Need

Gathering these simple, everyday ingredients is all it takes to create something truly special. Each one plays a key role: the pumpkin puree keeps the bread tender and moist, while the blueberries add vibrant color and a natural sweetness that lifts the whole loaf.

• Fresh Wish Farms blueberries: Choose plump, ripe berries for juicy bursts of flavor that contrast beautifully with the pumpkin.
• All-purpose flour: Provides the sturdy base for your bread, giving it a tender crumb that’s just right.
• Granulated sugar: Sweetens the bread without overpowering the natural pumpkin and blueberry flavors.
• Baking soda (sifted): Helps the bread rise perfectly, giving you a light and airy texture.
• Baking powder: Works alongside baking soda to ensure your loaf has the ideal lift.
• Cinnamon: Infuses the bread with warm, cozy spice that makes every slice feel like a hug.
• Large eggs: Bind everything together and add richness for a satisfying bite.
• Olive oil: Keeps the bread moist with a subtle fruitiness that enhances the overall flavor.
• Pumpkin puree: The star ingredient that brings richness, color, and a touch of natural sweetness.

How to Make Blueberry Pumpkin Bread

Step 1: Prepare Your Baking Pans and Oven

Start by preheating your oven to 350˚F, then grease or flour two 8 1/2″ x 4 1/2″ bread pans. This step ensures your Blueberry Pumpkin Bread won’t stick and will come out perfectly shaped.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and cinnamon. Taking a moment to thoroughly mix these dry ingredients sets a solid foundation for your bread’s wonderful texture and flavor balance.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the eggs, olive oil, and pumpkin puree until fully blended. This wet mixture creates the moist, dense texture that pumpkin bread is famous for.

Step 4: Bring Wet and Dry Ingredients Together

Pour the wet mixture over the dry ingredients, then gently whisk just until smooth. Avoid overmixing here to keep your bread tender and light.

Step 5: Fold in the Fresh Blueberries

Now for the best part — carefully fold in the fresh blueberries. These little sweet bursts balance the gentle pumpkin spice and add a beautiful color contrast to the batter.

Step 6: Bake Your Bread

Divide the batter evenly between your prepared pans and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is irresistible!

How to Serve Blueberry Pumpkin Bread

Garnishes

A light dusting of powdered sugar or a drizzle of honey complements the naturally sweet Blueberry Pumpkin Bread beautifully. For an extra cozy touch, spread a thin layer of cream cheese or whipped butter on each slice.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or a spiced chai tea. If you’re serving it for brunch, consider fresh fruit or a simple yogurt parfait to balance the warm flavors of the bread.

Creative Ways to Present

Try slicing the bread into small cubes and serving it as part of a fall-themed charcuterie board alongside nuts, cheeses, and seasonal fruits. You can also turn leftover slices into breakfast French toast, adding a fun twist to your morning routine.

Make Ahead and Storage

Storing Leftovers

Keep your Blueberry Pumpkin Bread fresh by storing it in an airtight container at room temperature for up to three days. If your kitchen is warm, the fridge works well too, helping preserve its moist texture.

Freezing

This bread freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When wrapped this way, your bread can stay fresh for up to three months—perfect for making ahead during the busy holiday season.

Reheating

To bring your Blueberry Pumpkin Bread back to life, warm slices in the microwave for about 20 seconds or in a toaster oven until just heated through. This refreshes the flavors and restores that soft, tender crumb you love.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but be sure to thaw and drain them well before folding them into the batter to prevent excess moisture from making the bread soggy.

Is it possible to substitute the olive oil?

Absolutely! You can use other neutral oils like vegetable or canola oil. Some also love melted coconut oil for a subtle flavor twist, but olive oil adds a nice warmth that works beautifully here.

Can this bread be made gluten-free?

Yes, with the right flour substitute! Using a gluten-free baking blend designed for one-to-one substitution usually works well, but watch for texture differences and adjust moisture if necessary.

How do I know when the bread is fully baked?

Insert a toothpick in the middle of the loaf; if it comes out clean or with just a few moist crumbs, your Blueberry Pumpkin Bread is ready. If it comes out wet, bake for a few more minutes and check again.

Can I add nuts to this recipe?

Definitely! Chopped walnuts or pecans mixed in with the blueberries add a nice crunch and depth of flavor. Just fold them in gently to avoid breaking the berries.

Final Thoughts

This Blueberry Pumpkin Bread is a real crowd-pleaser with its perfect balance of comforting spice and fresh fruit bursts. I hope you enjoy baking and sharing it as much as I do—it’s the kind of recipe that turns an ordinary day into something memorable and delicious.

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