Easy Blueberry Pumpkin Bread
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.
Servings: 8 Slices
Calories: 261kcal
Cost: $5
Equipment
Ingredients
Dry Ingredient Group
- 1.5 Cups All-Purpose Flour
- ¼ Cup Sugar
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Pumpkin Pie Spice
- ¼ Teaspoon Nutmeg
Wet Ingredient Group
- ½ Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- ½ 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
Serving: 8 Slices | Calories: 261kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g