Blueberry Pumpkin Bread
A classic fall favorite gets a fruity upgrade with juicy blueberries.
Makes: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: U.S. Highbush Blueberry Council
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: U.S. Highbush Blueberry Council
Featured In: Tennessee Home & Farm
Ingredients
- 1 cup canned pumpkin, packed
- 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 pumpkin pie spice
- 1 cup fresh or frozen blueberries, not thawed
White Icing:
- 1 cup powdered sugar, sifted
- 2 tablespoons butter, softened
- 1 1/2-2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and butter an 8.5-by-4.5-inch loaf pan.
- In a large bowl, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute.
- In a small bowl, stir flour, baking powder, salt and pumpkin pie spice. Add to pumpkin mixture. Stir until just combined.
- Spoon one-third of batter into pan and spread evenly.
- Stir blueberries into remaining batter and spoon over batter already in pan. Spread evenly.
- Bake until a toothpick inserted into center comes out clean, about 60-65 minutes.
- Cool in pan on a rack for 10 minutes. Turn out onto rack and cool completely.
- If desired, drizzle with white icing (recipe follows).
White Icing
- In a bowl, combine powdered sugar and softened butter.
- Add 1 1/2 to 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth.
- Drizzle over cake. Makes about 1/2 cup.
Tips & Notes
This bread is great for a holiday food gift. It can be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month.
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