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.
Course:
Breakfast
Cuisine:
American
Keyword:
blueberry bread recipe, pumpkin bread recipe
Servings: 8 servings
Author: Jackie
-
1 ½
cups
all-purpose flour
-
¾
cup
blueberries
fresh or frozen
-
1
cup
pumpkin puree
-
1
teaspoon
cinnamon powder
-
⅓
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
-
¼
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