Pumpkin Blueberry Bread

Course: Bread

Cuisine: American

Keyword: pumpkin quick bread with blueberries

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: slices (2 loaves)

Calories: 287kcal

Author: Malinda Linnebur

This Pumpkin Blueberry Bread is a great way to change up the normal pumpkin bread routine this fall! It's bursting with jammy blueberries and pumpkin flavor plus it's all made in one bowl!

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Ingredients

3½ cups (450g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1½ cups (335g) granulated sugar
4 large eggs
2½ cup (600g) pumpkin puree
¾ cup (180ml) neutral oil
2 teaspoons vanilla
3 cups (425g) blueberries

Instructions

Preheat oven to 350°F. Lightly grease the bottoms only of 2 9x5 loaf pans or line with parchment paper; set aside.
In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and sugar. Add the eggs, pumpkin puree, oil, and vanilla. Mix just until moistened. Fold in the blueberries.
Divide batter evenly between the prepared pans. Bake for 60-70 minutes or just until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove loaves from pan. If using parchment paper remove immediately. Cool completely before slicing.

Notes

FREEZER-FRIENDLY: Wrap completely cooled loaves in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw at room temperature overnight.
STORAGE: Wrap completely cooled loaves in plastic wrap and store at room temperature for up to 4 days or up to 1 week in the refrigerator.
PUMPKIN PIE SPICE: Can replace with 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground clove.

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