Pumpkin Blueberry Bread is soft and moist and filled with cozy pumpkin flavor, warm spices, and tons of juicy blueberries. It's the perfect treat to enjoy with a cup of coffee or as a delicious fall breakfast.
For more easy pumpkin recipes, be sure to try Pumpkin Biscoff Truffles and Mini Pumpkin Pies with Graham Cracker Crust next!
I am in love with this scrumptious Pumpkin Blueberry Bread because it combines the best flavors of summer and fall in one delicious treat.
The rich pumpkin, comforting spices, and sweet blueberries create a perfectly moist pumpkin bread recipe I'll be making all summer and fall. So if you love pumpkin bread and blueberry bread, I know you'll love it too!
🫐Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Brown sugar. I like to use dark brown sugar for the rich, molasses flavor. Light brown sugar will also work.
- Pumpkin puree. Look for 100% pure pumpkin, not pumpkin pie filling, which has added sugar and seasonings. You won't use the whole can. You can freeze the rest or try this cozy Pumpkin Oatmeal recipe!
- Pumpkin pie spice. I always make my own homemade pumpkin spice with cinnamon, ginger, cloves, and nutmeg since I always have them in my pantry anyway.
- Fresh blueberries. You can make pumpkin blueberry bread with fresh or frozen blueberries. If using frozen do no thaw them, but give them a quick rinse under cold water until the water runs clear. Drain well and toss in flour, as directed.
🥣How to Make Blueberry Pumpkin Bread
Step 1: Whisk the eggs, brown sugar, oil, vanilla, milk, and pumpkin in a large mixing bowl.
Step 2: Toss blueberries in a little bit of flour.
Step 3: Sift the dry ingredients into the pumpkin mixture and stir until just combined. Gently fold in the blueberries.
Step 4: Pour the batter into a 9-inch bread pan lined with parchment paper. Add the remaining blueberries on top and gently press them into the batter. Smooth the top with a knife.
Step 5: Bake the pumpkin blueberry bread for 50-60 minutes or until golden brown and a toothpick inserted into the center of the loaf comes out clean. Turn the oven off and let the bread cool in the oven for 10 minutes.
Step 6: Cool the bread on a wire rack for 10 more minutes, then lift the bread out of the pan. Let it cool the rest of the way on the rack, serve, and enjoy!
✅Tips
- Instead of sifting, you can also whisk the flour mixture together in a separate bowl before adding them to the wet ingredients.
- Quick breads like pumpkin bread are always better the next day. See if you can resist and save a little for tomorrow. It's hard to do, but worth it!
🎁Storage
- Store completely cooled pumpkin blueberry bread at room temperature tightly wrapped in plastic wrap for up to 3 days.
- Freeze a partial or whole loaf or slices tightly wrapped in plastic wrap and again in aluminum foil or a freezer bag for up to 3 months. Thaw at room temperature.
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📖 Recipe
Pumpkin Blueberry Bread
Ingredients
- 2 eggs
- 1 cup brown sugar
- ⅓ cup oil
- 1 teaspoon vanilla extract
- ⅓ cup milk
- 1 cup pumpkin puree
- 1 ½ cups flour reserve one tablespoon to toss with the blueberries
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 ½ cups blueberries, divided fresh or frozen
Instructions
- Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper.
- In a large bowl, whisk the eggs, sugar, oil, vanilla, milk, and pumpkin.
- When measuring out the flour, place one tablespoon of flour into a small bowl with 1 cup of blueberries. Toss to coat the blueberries in flour. Sift the remaining flour, salt, baking powder, and pumpkin pie spice into the pumpkin mixture and stir until just combined. You can also whisk the dry ingredients together in a separate bowl. Gently fold the blueberries into the pumpkin mixture.
- Pour the batter into the prepared loaf pan. Place the remaining ½ cup of blueberries on top and gently press them into the batter. Smooth out the top of the batter with a knife.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. It should read 195-200 degrees on an instant read thermometer. Turn the oven off and let the bread cool in the oven for 10 minutes. Place the loaf pan on a baking rack to cool for 10 more minutes. Remove the pumpkin blueberry bread from the pan and let it cool completely on the rack.
Notes
- If using frozen blueberries, give them a quick rinse under cold water until the water runs clear. This will help keep the blueberries from coloring the batter.
- Instead of sifting, you can also whisk the flour mixture together in a separate bowl before adding them to the wet ingredients.
- Quick breads like pumpkin bread are always better the next day. See if you can resist and save a little for tomorrow. It's hard to do, but worth it!
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