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–+ servings
pumpkin blueberry bread on a wooden cutting board.
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5 from 1 vote

Pumpkin Blueberry Bread

Pumpkin Blueberry Bread is soft and moist and filled with cozy pumpkin flavor, warm spices, and tons of juicy blueberries. It's the perfect blend of summer and fall!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 217kcal
Author: Cara Lanz

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! 

Nutrition

Calories: 217kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 284mg | Potassium: 122mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3.239IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg