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Blueberry Pumpkin Bread Recipe

Blueberry Pumpkin Bread Recipe
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★★★★★

4.8 from 24 reviews

This moist and flavorful Blueberry Pumpkin Bread combines the earthy sweetness of pumpkin with bursts of fresh blueberries, enhanced by warm cinnamon and a tender crumb. Perfect for autumn mornings or a delicious snack, this easy-to-make quick bread is both comforting and delicious.

Ingredients

Scale

Fruits

  • 1 cup fresh Wish Farms blueberries
  • 15 oz pumpkin puree

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda, sifted
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup olive oil

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease or flour two 8 1/2″ x 4 1/2″ bread pans to ensure the bread does not stick and comes out easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, sifted baking soda, baking powder, and cinnamon until well combined and evenly distributed.
  3. Mix Wet Ingredients: In a separate medium mixing bowl, whisk the eggs, olive oil, and pumpkin puree together until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture over the dry ingredient mixture. Use a whisk to gently combine them until the batter is smooth with no lumps, but do not overmix to keep the bread tender.
  5. Fold in Blueberries: Gently fold the fresh blueberries into the batter to avoid crushing them, ensuring they are evenly incorporated throughout the mixture.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared bread pans. Place them in the preheated oven and bake for 45-55 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs attached.
  7. Cool and Serve: Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then, transfer the loaves onto a wire rack to cool completely before slicing and serving.

Notes

  • For a richer flavor, you can substitute vegetable oil or melted coconut oil for olive oil.
  • If fresh blueberries aren’t available, frozen blueberries can be used but do not thaw them before folding to prevent color bleeding.
  • Ensure pumpkin puree is 100% pure pumpkin and not pumpkin pie filling to avoid unwanted spices and sweetness.
  • Store bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • For longer storage, freeze the bread wrapped well in plastic wrap and foil; thaw at room temperature before serving.

Nutrition

Keywords: Blueberry pumpkin bread, pumpkin bread recipe, quick bread with pumpkin, blueberry quick bread, fall bread recipe

Find it online: https://platedandproud.com/blueberry-pumpkin-bread-recipe/