While large pumpkins are used for carving Halloween jack-o-lanterns, the smaller sugar pumpkins are the ones used to make puree for cooking and baking. Pumpkin is high on my list of ingredients to feature in November baking items, with pumpkin bread being one of my traditional offerings this month. This year, I tweaked the tradition a bit. The pumpkin bread is getting an extra oomph of flavor from blueberries!
Blueberries fold perfectly into this spiced and sweet pumpkin bread, giving it a moist texture, wonderful taste, and a boost of nutrition as well. This particular quick bread is adorned with a glaze. Butter folded into the sugar of the glaze makes for a creamy and extra delicious coating for the bread. Blueberry Pumpkin Bread is a treat and an ideal autumn indulgence!
Blueberry Pumpkin Bread
Blueberry Pumpkin Bread (adapted from blueberry.org) Total Time Required: 90 minutes, Prep Time: 25 minutes, Bake Time: 60 minutes, Makes: 1 loaf (8 servings)
Ingredients:
Bread:
- 1 cup canned solid-pack pumpkin
- 3/4 cup sugar
- 1/4 cup orange juice
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup fresh or frozen blueberries, not thawed
Glaze:
- 1 cup sifted confectioner sugar
- 2 tablespoons softened butter
- 1-1/2 to 2 tablespoons milk
- 1/2 teaspoon vanilla
Directions:
Preheat the oven to 350°F. Spray an 8-½ x 4-½ inch loaf pan with cooking spray.
In the large bowl, whisk together the pumpkin, sugar, orange juice, eggs, and oil until smooth, about 1 minute.
Whisk together the pumpkin, sugar, orange juice, eggs, and oil.
In a medium bowl, stir together the flour, baking powder, salt, and spices. Add the dry ingredients to the pumpkin mixture and stir just until just combined. Spoon 1/3 of the batter into the prepared pan and spread it evenly.
Combine the flour, baking powder, salt, and spices.
Stir the blueberries into the remaining batter in the bowl.
Stir the blueberries into the remaining batter.
Spoon the blueberry mixture over the batter in the pan, spreading it evenly.
Add the blueberry batter to the loaf pan.
Bake the bread for 60 – 65 minutes, until a toothpick inserted in the middle comes out clean. Cool the loaf in the pan on a rack for 10 minutes. Turn the loaf out onto the rack to cool completely.
Cool the bread on a wire rack.
When the bread is completely cooled, make the glaze. In a small bowl, cut the butter into the sugar until combined.
Cut the butter into the sugar for the glaze.
Add in the milk and vanilla and continue mixing until smooth.
Add the milk & vanilla to the glaze and whisk together well.
Drizzle the glaze over the bread.
Drizzle the glaze over the pumpkin bread.
Allow the glaze to harden before slicing.
Allow the glaze to harden.
Store the bread wrapped and refrigerated for up to 4 days. It can also be frozen for up to 1 month.
Serve & enjoy!
Pumpkin season is sooo delicious! ~Linda
Blueberry Pumpkin Bread (adapted from blueberry.org) Total Time Required: 90 minutes, Prep Time: 25 minutes, Bake Time: 60 minutes, Makes: 1 loaf (8 servings)
Ingredients:
Bread:
- 1 cup canned solid-pack pumpkin
- 3/4 cup sugar
- 1/4 cup orange juice
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup fresh or frozen blueberries, not thawed
Glaze:
- 1 cup sifted confectioner sugar
- 2 tablespoons softened butter
- 1-1/2 to 2 tablespoons milk
- 1/2 teaspoon vanilla
Directions:
Preheat the oven to 350°F. Spray an 8-½ x 4-½ inch loaf pan with cooking spray.
In the large bowl, whisk together the pumpkin, sugar, orange juice, eggs, and oil until smooth, about 1 minute.
In a medium bowl, stir together the flour, baking powder, salt, and spices. Add the dry ingredients to the pumpkin mixture and stir just until just combined.
Spoon 1/3 of the batter into the prepared pan and spread it evenly.
Stir the blueberries into the remaining batter in the bowl. Spoon the blueberry mixture over the batter in the pan, spreading it evenly.
Bake the bread for 60 – 65 minutes, until a toothpick inserted in the middle comes out clean. Cool the loaf in the pan on a rack for 10 minutes. Turn the loaf out onto the rack to cool completely.
When the bread is completely cooled, make the glaze. In a small bowl, cut the butter into the sugar until combined. Add in the milk and vanilla and continue mixing until smooth. Drizzle the glaze over the bread.
Store the bread wrapped and refrigerated for up to 4 days. It can also be frozen for up to 1 month.