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Pumpkin Blueberry Bread Recipe

Pumpkin Blueberry Bread recipe
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Pumpkin Blueberry Bread is a soft, moist quick bread made with pumpkin puree and fresh or frozen blueberries. It blends warm spices like cinnamon with the natural sweetness and slight tartness of blueberries.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup brown sugar (or coconut sugar)
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (to coat blueberries)
  • 2–3 tablespoons milk (if needed)

Instructions

  • Step 1: Preheat the oven – Preheat your oven to 175°C (350°F) and grease a loaf pan.
  • Step 2: Mix wet ingredients – In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
  • Step 3: Combine dry ingredients – In another bowl, mix flour, baking soda, baking powder, salt, and spices.
  • Step 4: Combine mixtures – Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  • Step 5: Prepare blueberries – Toss the blueberries with 1 tablespoon of flour to prevent sinking.
  • Step 6: Fold in blueberries – Gently fold the coated blueberries into the batter without overmixing.
  • Step 7: Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top evenly.
  • Step 8: Bake the bread – Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 9: Cool before slicing – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Find it online: https://gordonramsayeats.com/pumpkin-blueberry-bread-recipe/