Blueberry Pumpkin Bread
This easy blueberry pumpkin bread is a fun twist on traditional pumpkin bread. Sweet blueberries add a burst of flavor along with a lovely purple color. This healthy pumpkin bread makes a fun fall treat that goes beyond the ordinary.
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
- Measuring Cups
- Measuring spoons
- Spatula
- Whisk
Ingredients
Ingredients
- 3/4 cup blueberries divided
- 2 1/4 cups all-purpose flour
- 2 tablespoons all-purpose flour additional
- 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 cups pumpkin puree
- 1 egg
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin seeds optional, for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray.
- 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 gently to mix, ensuring the blueberries are coated with the dry ingredients.
- In a separate medium bowl, whisk together the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved blueberries and pumpkin seeds on top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a dairy-free version, almond milk can be used in place of regular milk. Ensure you're using pumpkin puree and not pumpkin pie filling for the best results.
Tried this recipe?Let us know how it was!