Pumpkin Blueberry Bread Recipes

BLUEBERRY PUMPKIN BREAD

Steps:

• Pumpkin Bread Instructions Preheat oven to 350°. Butter an 8-½ x 4-½ inch loaf pan. In a large bowl, beat pumpkin, sugar, orange juice, eggs, and oil until smooth, about 1 minute. In a small bowl, stir flour, baking powder, salt, and pumpkin pie spice. Add to pumpkin mixture and stir just until just combined. Spoon 1/3 of the batter into pan and spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan, spreading evenly. Bake for 60-65 minutes; cool in pan on a rack for 10 minutes before turning the loaf out onto the rack to cool completely. Drizzle with glaze.
• Glaze Instructions In a bowl, combine sugar and butter until combined. Add milk and vanilla and continue beating until smooth. Drizzle over bread.

BLUEBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
• Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

BLUEBERRY PUMPKIN BREAD

Steps:

• Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.
• Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.

PALEO PUMPKIN BLUEBERRY BREAD

Steps:

• Preheat the oven to 375°F.
• Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
• Drizzle macadamia nut oil while the blade is going until you have nut butter.
• Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
• In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
• Mix until combined then fold in blueberries.
• Coat a bread pan with coconut oil and pour your mixture inches.
• Bake for 45-60 minutes or until the center is set.
• Let cool for 5-10 minutes before serving warm.