Blueberry Pumpkin Bread
A classic fall favorite gets a fruity upgrade with juicy blueberries.
  • Makes: 1 loaf
  • Prep Time: 10 minutes
  • Cook Time: 60-65 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Blueberries contain dietary fiber and cancer-fighting antioxidants, while pumpkin is one of the richest sources of vitamin A.

  • Recipe Created By:


  1. Preheat oven to 350 degrees.
  2. Butter an 8.5-by-4.5-inch loaf pan.
  3. In a large bowl, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute.
  4. In a small bowl, stir flour, baking powder, salt and pumpkin pie spice. Add to pumpkin mixture. Stir until just combined.
  5. Spoon one-third of batter into pan and spread evenly.
  6. Stir blueberries into remaining batter and spoon over batter already in pan. Spread evenly.
  7. Bake until a toothpick inserted into center comes out clean, about 60-65 minutes.
  8. Cool in pan on a rack for 10 minutes. Turn out onto rack and cool completely.
  9. If desired, drizzle with white icing (recipe follows).

White Icing

  1. In a bowl, combine powdered sugar and softened butter.
  2. Add 1 ½ to 2 tablespoons milk and ½ teaspoon vanilla. Beat until smooth.
  3. Drizzle over cake. Makes about ½ 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.


  1. So sorry to hear! We’ve passed along this message to the recipe source. We test the majority of our recipes, but this one was actually provided to us by the U.S. Highbush Blueberry Council, so I’ll make sure that we didn’t miss an ingredient or step. If you’re looking for a good pumpkin bread, you can also try these tried-and-true recipes, and you might even be able to substitute blueberries for the chocolate chips or pecans:
    Pumpkin Bread With Chocolate Chips
    Pumpkin Pecan With Pecans

    Hope this helps, and sorry again!

  2. This was rich and delicious! My family loved it. I did sub 1 cup of the all-purpose flour with 1 cup of teff flour, but that’s the only change I made. Wonderful!


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