Combine two favorites when you make this scrumptious Pumpkin Blueberry Bread. A classic, soft, and moist pumpkin bread with the addition of plump and juicy blueberries. Topped with pepitas and sliced almonds for the perfect finishing touch.
You know, I could just go with the basic pumpkin bread recipe and call it a day. However, where’s the fun in that?! I love taking your average, everyday recipes and turning them into something new. Like this Raspberry Almond French Toast Casserole, Lemon Brownies, or these Cookies and Cream Haystacks.
Reimagining recipes is a blast and it’s amazing the new creations and flavor combos still waiting to be created. Have you ever taken liberties with classic recipes and made them your own? If you have, share with me in the comments below about your experience! Then, go make this pumpkin blueberry bread.
How Do You Make Pumpkin Bread from Scratch?
- Prep – Preheat the oven to 350 degrees and grease a loaf pan.
- Cream – Cream together the butter, eggs, and sugar before adding in the pumpkin and vanilla.
- Mix – Add and mix in the flour, cinnamon, pumpkin spice, salt, and baking powder. Fold in the blueberries.
- Bake – Pour the mixture into the prepared pan and top with the almonds, pumpkin seeds, and extra blueberries. Bake for 40 minutes.
- Cool – Let the blueberry bread cool for about 20 minutes before slicing, serving, and enjoying!
Tips and Variations
- What’s another name for pumpkin seeds? – Baked pumpkin seeds are also known as pepitas. Pumpkin seeds can either be green or white in color, depending on the type you purchase.
- Why is my bread dense? – You most likely added too much moisture. I sometimes tend to add too much pumpkin puree and it can make the bread too moist, and cause it to not rise the way it should. This results in a dense and spongy bread – not very appetizing. Be sure to follow the recipe closely for the best bread outcome.
- Pumpkin bread add-ins or toppings – If you’re not feeling the blueberries, you could always do dried cherries, dried cranberries, chocolate chips, walnuts, pecans, etc. These all work great as toppings as well.
- Storage – Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Pan size – An average loaf pan is a 9×5 and would be perfect for this recipe. If your loaf pan is slightly smaller or larger than this, you may need to adjust the cook time to ensure it cooks properly.
Common Questions About Pumpkin Blueberry Bread
Is Canned Pumpkin the Same as Fresh Pumpkin?
In so many words, yes, the 100% pumpkin in a can is the same as fresh pumpkin. However, let’s be clear that anything that’s canned is never usually anywhere near as good as true fresh food. Basically, to get canned pumpkin, you just need to peel and boil pumpkin flesh, then smash it up like mashed potatoes. Be careful to not grab the pumpkin pie filling, it’s definitely not the same thing as fresh pumpkin.
How Do You Know When Pumpkin Bread is Done?
I tend to open up the oven and slide a toothpick or butter knife into the middle of the bread. When I pull them out, if they’re clean, or very close to clean, I go ahead and remove the pumpkin bread recipe from the oven. A toothpick is smaller and will leave a less noticeable mark, if that matters to you.
Please feel free to share your experience with making this Pumpkin Blueberry Bread in the comments below or on social media!
More Bread Recipes You’re Sure to Love:
- Lemon Blueberry Streusel Loaf
- Rhubarb Streusel Bread
- Applesauce Oatmeal Bread
- Hot Cross Buns
- Homemade Monkey Bread
- 1 ½ cups all-purpose flour
- 3/4 cup blueberries fresh or frozen
- 1 cup pumpkin puree
- 1 teaspoon cinnamon powder
- 1/3 cup melted butter
- 1 teaspoon pumpkin spice mix
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 3 tablespoons milk
- 1 cup granulated sugar
- 2 tablespoons pumpkin seeds
- 2 tablespoons sliced almonds
- 1/4 cup fresh or dried blueberries for topping
Preheat the oven to 350 degrees. Grease a loaf pan with butter or line with parchment paper; set aside.
In a medium bowl whisk together butter, eggs and sugar until light and fluffy. Stir in pumpkin puree and vanilla extract, mix until well combined.
Stir in all-purpose flour, cinnamon, pumpkin spice mix, salt and baking powder. Mix until combined and smooth.
Add in the blueberries and stir to combine.
Pour the mixture into the prepared loaf pan. Sprinkle top of the loaf with pumpkin seeds, almond slices and blueberries.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Let the loaf cool down for 20 minutes slicing.
Serve and enjoy.
You can store the PUMPKIN BLUEBERRY BREAD in an airtight container for 5 days in the refrigerator or around 3 months in the freezer