This easy blueberry pumpkin bread is a fun twist on traditional pumpkin bread.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 12
Ingredients
3/4cupblueberriesdivided
2 1/4cups+ 2 Tablespoons flour
1/2cupbrown sugar
1Tablespoonpumpkin spice
1teaspooncinnamon
1teaspoonbaking soda
1/2Tablespoonbaking powder
1/2teaspoonsalt
1 1/2cuppumpkin puree
1egg
3Tablespoonsmilk
3Tablespoonsvegetable oil
1/2teaspoonvanilla extract
1/2cuppumpkin seeds
Instructions
Preheat the oven to 350 F and grease a 9x5 inch loaf baking pan with cooking spray.
Put half of the blueberries in a large mixing bowl. Save the other half for topping off the bread. Then add the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt to the bowl with the blueberries. Stir to mix.
3/4 cup blueberries, 2 1/4 cups + 2 Tablespoons 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
In another medium bowl, mix egg, pumpkin purée, oil, milk and vanilla. Stir well.
Pour the wet ingredients into the large bowl on top of the dry ingredients. Mix all well together with a wooden spoon.
Pour batter in baking pan. Spread the remaining blueberries and pumpkin seeds on top, distributing evenly.
1/2 cup pumpkin seeds
Bake for 45 - 50 minutes. Double check with a skewer, if it comes out clean, it's cooked.
Let loaf cool before removing from the baking pan and cutting.
Notes
Don't cut the bread until it is completely cool.
If you don't have pumpkin spice you can substitute 2 teaspoons cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ginger. Or use my easy pumpkin pie spice recipe to make your own.
Use almond milk in the recipe for a dairy free recipe.