Go Back
–+ servings
Pumpkin Blueberry Bread

Pumpkin Blueberry Bread

Pumpkin Blueberry Bread combines fresh sweet blueberries with warm spices, creating a moist and buttery treat.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 313 kcal

Equipment

  • Stand Mixer
  • mixing bowl
  • loaf pan

Ingredients
  

For the Pumpkin Blueberry Bread

  • 1.25 cups all purpose flour plus 1 tablespoon extra for coating blueberries
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg *
  • 0.25 teaspoon ground cloves *
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon kosher salt
  • 6 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 0.75 cup 100% pure pumpkin puree
  • 0.5 teaspoon vanilla extract
  • 0.75 cup fresh blueberries plus extra for top

For the Glaze

  • 0.75 cup confectioner's sugar (powdered)
  • 1 tablespoon milk of choice
  • 0.5 teaspoon vanilla extract

Instructions
 

Instructions

  • Preheat oven to 325 degrees F. Prepare an 8x4-inch loaf pan by spraying it with nonstick spray.
  • In a medium bowl, whisk together 1 ¼ cups flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
  • Add butter and sugar to the bowl of your stand mixer, fitted with the paddle attachment. Beat together until pale and combined, about 3 minutes.
  • Beat in egg until just combined. Add pumpkin and vanilla extract. Beat again.
  • Pour flour mixture into the wet batter. Beat until just combined and there is no dry flour remaining.
  • Add blueberries and 1 tablespoon flour to a small bowl. Stir to coat blueberries in flour.
  • Using a rubber spatula, fold blueberries into the pumpkin batter.
  • Scoop batter into prepared pan. Top with additional blueberries (without flour), if desired.
  • Place pan in oven and bake for 65 to 75 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
  • Allow bread to cool for 30 minutes in the pan before removing it and placing it on a wire cooling rack to cool completely.
  • As the bread cools, prepare the glaze: Combine powdered sugar, milk, and vanilla extract in a small bowl. Pour glaze on top of the bread.
  • Let sit a few minutes for glaze to firm up before slicing and serving.

Notes

Store pumpkin blueberry bread in an airtight container in the refrigerator up to 1 week. Bread is best when served the same day or the next day. If freezing, freeze the bread whole in an airtight container or wrapped with plastic wrap and placed in a zip top bag. Thaw bread in the refrigerator overnight. *¾ teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg and cloves. If using frozen blueberries, do NOT defrost them before adding to the batter.

Nutrition

Serving: 1sliceCalories: 313kcalCarbohydrates: 55gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 168mgPotassium: 93mgFiber: 2gSugar: 38gVitamin A: 3876IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword blueberry, bread, dessert, pumpkin, Pumpkin Blueberry Bread, snack
Tried this recipe?Let us know how it was!