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Pumpkin Blueberry Bread Recipe

Pumpkin Blueberry Bread Recipe
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★★★★★

4.8 from 18 reviews

A deliciously moist and flavorful Pumpkin Blueberry Bread that’s perfect for autumn mornings or anytime you want a sweet, spiced treat. This bread combines the rich taste of pumpkin puree with juicy blueberries, warm pumpkin spice, and a crunchy topping of pumpkin seeds for a delightful texture and flavor balance.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups + 2 Tablespoons all-purpose flour
  • 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
  • 3/4 cup blueberries (divided)

Wet Ingredients

  • 1 1/2 cup pumpkin puree
  • 1 large egg
  • 3 Tablespoons milk
  • 3 Tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract

Topping

  • Remaining 1/2 cup blueberries
  • 1/2 cup pumpkin seeds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine half of the blueberries with the flour, brown sugar, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Stir well to evenly distribute all the dry ingredients and blueberries.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, egg, vegetable oil, milk, and vanilla extract until the mixture is smooth and blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and blueberries. Mix thoroughly using a wooden spoon until just combined to form the batter.
  5. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Evenly spread the remaining blueberries and pumpkin seeds on top for a beautiful and crunchy finish.
  6. Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. Test doneness by inserting a skewer into the center; if it comes out clean, the bread is ready.
  7. Cool and Serve: Allow the bread to cool completely in the pan before removing. Slice and enjoy this flavorful, moist bread as a snack or breakfast treat.

Notes

  • Use fresh or frozen blueberries. If using frozen, do not thaw before mixing with dry ingredients to prevent color bleeding.
  • For a richer flavor, substitute vegetable oil with melted butter.
  • You can swap milk for a plant-based alternative to make it dairy-free.
  • Store bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze slices individually for longer storage and thaw at room temperature before eating.

Nutrition

Keywords: pumpkin bread, blueberry bread, fall recipes, pumpkin spice bread, quick bread, moist bread, autumn baking

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