I had quite a few pumpkins, and was trying to decide how to use them all. I had already made a lot of pumpkin soup and pumpkin scones, so I was looking for something a bit different and here we have it. This delicious and moist Pumpkin and Blueberry Bread!

Pumpkin and Blueberry Bread

Now, neither of our boys really like pumpkin that much and only one of them like blueberries, but can you guess which one loved this pumpkin blueberry loaf?

Yep, the boy that doesn’t like pumpkin and doesn’t like blueberries. He thought is was delicious and so did hubby and I. The maple syrup butter just tops of this amazing bread.

Making Pumpkin Blueberry Bread

To make one loaf, you will need:

Self-Raising Flour
Caster Sugar
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Mashed pumpkin or pumpkin puree
Eggs
Butter
Milk
Blueberries
Vanilla Extract

For the Maple Syrup Butter, you will need:

Butter
Maple Syrup

To make the loaf, first, preheat the oven to 180˚C.

Grease and line a loaf pan with baking paper, allowing the 2 long sides to overhang.

In a large bowl combine the flour, sugar, cinnamon, ginger, and nutmeg.

In another bowl of jug, combine the pumpkin, eggs, butter, vanilla and milk. Whisk to combine.

Gently add the pumpkin mixture to the flour mixture and stir to combine.

Carefully add the blueberries and mix through.

Pour the batter into the prepared loaf tin.

Bake in a moderate oven for 1 hour or until a skewer comes out clean.

Set aside for 10 minutes before turning onto a wire rack to cool.

To make the maple syrup butter, add the butter to a bowl.

Beat with an electric mixer until the butter is pale.

Add the maple syrup and beat until combined.

Once the loaf is cooled, cut and serve with the maple syrup butter.

Storing Pumpkin Blueberry Bread

Once cooled, wrap the loaf in plastic wrap and store in the fridge for up to one week. If you live in a cooler climate, it will store on the bench for up to 3 days.

To freeze, wrap cooled bread in plastic wrap and then in foil and place in the freezer for up to 3 months. Thaw at room temperature or in the fridge.

Pumpkin Blueberry Loaf Notes

Yes, you can use either fresh or frozen blueberries for this recipe. If using frozen, don’t thaw them out. This will limit the bleeding that occurs when they are defrosted.
It’s freezer friendly! Make a double batch and freeze for future lunches or morning tea.
Don’t like blueberries? Try chopped dates or cranberries instead.
Wait until the loaf is completely cool before trying to cut, otherwise it will fall apart.
Top with cream cheese frosting if you prefer.
Try topping the loaf with a glaze made by mixing ¾ cup icing sugar, 1 TBSP milk and ½ tsp vanilla together. Pour onto the loaf and let if firm up for a few minutes before serving.

Pumpkin and Blueberry Bread