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Blueberry Pumpkin Bread

Blueberry Pumpkin Bread

iamwinfred
This Blueberry Pumpkin Bread is a fun twist on classic pumpkin bread with juicy blueberries folded right into the batter. The crumb is moist and tender, and the warm spices make every slice taste like autumn. It uses simple ingredients you probably already have, and it bakes up with a perfect crumb that is never too dense. The blueberries add a pop of tart sweetness that balances the earthy pumpkin and cozy spices beautifully.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 240 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls medium and large
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Parchment paper
  • Wire cooling rack
  • Toothpick for testing doneness
  • Aluminum foil in case the top browns too quickly

Ingredients
  

  • 1 ½ cups all-purpose flour 180g
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup canned pumpkin puree 245g; make sure the label says pure pumpkin, not pie filling
  • ½ cup granulated sugar 100g
  • ½ cup brown sugar 100g, packed; mash with a fork if clumpy
  • ½ cup vegetable oil 120ml
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries 150g; if frozen, do not thaw
  • butter or baking spray for greasing the pan

Instructions
 

  • Place an oven rack in the middle position and preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or baking spray, then line the bottom with a parchment strip that overhangs the two long sides for easy removal.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger for about 30 seconds until uniform and fluffy. Break up any spice clumps and set aside.
  • In a large bowl, lightly beat the eggs for about 20 seconds until smooth and frothy. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla, then whisk vigorously for 1 to 2 minutes until creamy, glossy, and fully blended.
  • Add the blueberries to the wet mixture (straight from the freezer if frozen). Fold gently with a spatula for about 10 to 15 folds until the berries are evenly scattered but still whole.
  • Pour the dry ingredients into the wet mixture and fold gently for just 8 to 10 strokes, until no pockets of dry flour remain. A few small lumps are fine; do not overmix.
  • Spoon the batter into the prepared pan and spread evenly. Tap the pan on the counter 2 to 3 times to release air bubbles, then bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil after 40 minutes if the top browns too quickly.
  • Cool the bread in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift it out onto the rack. Cool completely for at least 1 hour before slicing for the best texture.

Notes

  • Use room-temperature eggs and pumpkin puree so they blend more smoothly into the batter.
  • Measure the flour carefully: spoon flour into your measuring cup and level it off. Scooping straight from the bag packs in too much and makes the loaf dry.
  • To keep blueberries from sinking, toss them lightly in 1 tablespoon of flour before folding them in.
  • Bake on the middle rack for even heat all around the loaf.
  • Do not overmix: stop folding as soon as the dry flour disappears.
  • For extra moisture, wrap the cooled loaf in plastic wrap overnight for an extra tender slice the next day.
  • Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze tightly wrapped for up to 3 months.
  • Reheat a slice in the microwave for about 15 seconds, or warm it in a toaster oven at 350°F for 5 minutes.
  • Variations: add ½ cup chopped walnuts or pecans, swap blueberries for 1 cup chocolate chips, drizzle with a powdered sugar glaze, add ¼ teaspoon ground cloves or allspice, or make it vegan with flax eggs and coconut oil.
  • For gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend and add ¼ teaspoon xanthan gum if your blend does not already include it; bake time stays the same.

Nutrition

Serving: 1SliceCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 20g
Keyword blueberry bread, blueberry pumpkin bread, fall baking, pumpkin bread recipe, quick bread
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