This Blueberry Pumpkin Bread flavor combination is one you didn’t know you love! The juicy blueberries brighten the fall pumpkin flavors for the perfect bite.
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Why You’ll LOVE This Recipe!
Imagine pulling a fresh Blueberry Pumpkin Loaf from your oven, the blueberry aroma filling your kitchen. Slicing a thick piece, snagging the crumbs as no piece can be abandoned. You schmear a soft pad of butter. It gently melts as you take a heaping bite.
That is the moment you’re making this loaf for.
When to Make This
This is the perfect loaf to make as fall wraps up! It uses a small amount of pumpkin to use up an remainders you have from previous baking sessions. It also doesn’t have an emphasis on the pumpkin flavor- you’re probably just about over it by now!
Ingredients You’ll Need
You do need a few ingredients to make this Blueberry Pumpkin Bread but, most are ones
Blueberries- I actually used frozen blueberries but if you have fresh and are open to using them, go for it! This loaf will turn out delicious either way.
Pumpkin Puree– Use a can of 100% pumpkin puree.
Pumpkin Pie Spice– This brings out the pumpkin puree flavors.
In addition to these main ingredients you’ll also need all-purpose flour, sugar, various spices, vegetable oil, eggs, and vanilla extract.
How to Make Blueberry Pumpkin Bread
This is a pretty ‘typical’ style loaf. You’ll add all your wet ingredients to a bowl and your dry ingredients to a seperate bowl. Add the wet ingredients to the dry ingredients, then gently fold in the frozen blueberries.
Next up, grease up a loaf pan then add in the batter. Shake the pan a bit to spread the batter around evenly. Pop this in the oven and bake for 45-50 minutes. I know this is quite the bake time, but trust me, it’s worth it!
Frequently Asked Questions
How should this bread be stored?
This bread should be stored tightly wrapped in saran wrap or tin foil at room temperature or in the refrigerator.
Can you freeze Blueberry Pumpkin Bread?
You can freeze Blueberry Pumpkin Bread! You can slice it prior to freezing for easy access or in one whole loaf. Tightly wrap in saran wrap or tin foil then place in freezer.
How else can I eat this bread?
This loaf may be a strong flavor combination, but it can still be enjoyed in many different ways!
- A thick layer of butter
- Blueberry compote or jam (or jelly, if you’re into that)
- Turn it into french toast
Expert Tips and Tricks
Keep your frozen blueberries in the freezer until right before using. This keeps them as frozen as possible for less color spread. If you are concerned about the blue of the blueberries and orange of the pumpkin combining, give the frozen blueberries a light dusting of flour or use fresh blueberries.
Some dessert loaves have a lot more added sugar than you’d expect. This loaf does have a bit, but a whole lot less than you’d expect for how tasty it is!
A Word From a Registered Dietitian
Not every ‘treat’ needs to be insanely sweet to ‘hit the spot’. This loaf is on the ‘less sweet’ side of the sweet spectrum, if you will.
By enjoying your cravings in moderation, as they arise, means when you have access to any baked good it doesn’t need to be over-the-top to be enjoyable!
Enjoy both your super-sweet snacks and your not-so-sweet snacks.
Craving More?
Once you make this Easy Blueberry Pumpkin Bread be sure to leave a comment below! It’s always helpful for others to know someone else has had success!
I’d love to see how it turns out. Tag me on Instagram so I can share it with others as well!
Try some of these other recipes:
- Moist Lemon Loaf
- Healthy Pumpkin Banana Muffins
- Easy Banana Bread with Brown Sugar
- Pumpkin Spice Doughnut with Chocolate Topping
Easy Blueberry Pumpkin Bread Recipe
Easy Blueberry Pumpkin Bread
Equipment
Ingredients
Dry Ingredient Group
- 1.5 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Pumpkin Pie Spice
- 1/4 Teaspoon Nutmeg
Wet Ingredient Group
- 1/2 Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Vegetable Oil
- 2 Eggs
Added Right Before Baking
- 1 Cup Blueberries Frozen
Instructions
- Preheat your oven to 350 degrees fahrenheit. Grab your loaf pan and generously spray with non-stick spray. Set aside.
- Keep your blueberries in the freezer until a later step.
- In a medium bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and nutmeg until evenly distributed. Set aside.
- In another bowl combine the pumpkin puree, vanilla extract, vegetable oil, and eggs. Mix until well incorporated.
- Slowly add the wet mixture bowl into the dry mixture bowl.
- Once mixed together well grab out your blueberries. Gently fold in the blueberries. Some color will transfer to the batter. This is completely normal and fine!
- Bake in the oven for 45-50 minutes or until a toothpick comes out clean. Enjoy!
Notes
- See the frequently asked questions for storing and freezing instructions.
- The nutrition content for this bread is based of of USDA’s Food Data Central resources. Exact measurements may vary.
Nutrition
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