• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Before Header

Subscribe for Email Updates

logo

Providing printables, encouragement, tips and resources to help busy mums balance homeschooling, homemaking and frugal living.

  • Craft
  • Faith
  • Recipes
    • Recipe Index
  • Homeschooling
    • Free Printables
    • Google Slides ~ How To | Distance Learning
    • Printables By Grade
    • Printables By Subject
  • Homemaking
    • DIY & Frugal Living
  • Wellness
    • Essential Oils

Mobile Menu

  • Craft
  • Faith
  • Recipes
    • Recipe Index
  • Homeschooling
    • Free Printables
    • Google Slides ~ How To | Distance Learning
    • Printables By Grade
    • Printables By Subject
  • Homemaking
    • DIY & Frugal Living
  • Wellness
    • Essential Oils

Pumpkin and Blueberry Bread

This post may contain affiliate links. Please read my full disclosure policy.
Pumpkin Blueberry Bread

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!

Jump to Recipe Print Recipe

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. 

 

This pumpkin and blueberry bread is moist and delicious, especially smothered in maple syrup butter!

 

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. 

More Pumpkin and Blueberry Recipes

  • Pumpkin Banana Bread with Chocolate Chips
  • Pumpkin, Feta and Rocket Salad
  • Pumpkin Soup
  • Blueberry Syrup
  • Blueberry Jam
  • Sourdough Discard Blueberry Muffins
Pumpkin Blueberry Bread sliced with maple butter

Pumpkin and Blueberry Bread

Simple Living. Creative Learning
This pumpkin and blueberry bread is moist and delicious, especially smothered in maple syrup butter!
Print Recipe SaveSaved! Pin Recipe
Servings 1
Calories 4828 kcal
Course Breads
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins

Ingredients
 

  • 2 cups SR Flour 300g
  • 1 cup Caster Sugar 200g
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 1 cup Mashed Pumpkin or pumpkin puree
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 150 g Butter
  • 1/2 cup Milk 125ml
  • 3/4 cup Blueberries 75g

Maple Syrup Butter

  • 200 g Butter
  • ⅓ cup Maple Syrup 80 ml
Prevent your screen from going dark

Instructions
 

  • Preheat 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 large bowl or jug, combine the cooled mashed pumpkin, eggs, butter, vanilla extract and milk. Whisk to combine.
  • Add the pumpkin mixture to the flour mixture and stir to combine.
  • Add the blueberries and mix to combine.
  • Pour the batter into the prepared tin.
  • Bake in 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 beater until the butter is pale.
  • Add the maple syrup and beat until all combined.
  • Cut the pumpkin and blueberry bread into slices and serve with maple butter.

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. 
 

Nutrition

Calories: 4828kcal | Carbohydrates: 498g | Protein: 52g | Fat: 302g | Saturated Fat: 186g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 78g | Trans Fat: 12g | Cholesterol: 1095mg | Sodium: 2452mg | Potassium: 1498mg | Fiber: 17g | Sugar: 290g | Vitamin A: 47620IU | Vitamin C: 21mg | Calcium: 532mg | Iron: 8mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

Keyword Blueberry, Bread, Loaf, Pumpkin
Tried this recipe? Share a pic on Instagram

Category: RecipesTag: Breads

Love Free Printables?

Subscribe to receive weekly emails!

Previous Post: «Pumpkin Life Cycle Playdough Mats Pumpkin Life Cycle Playdough Mats
Next Post: Dinosaur Colour By Code Worksheets Dinosaur Colour By Code Worksheets four pages three black and white and one colour»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Come and Join Us

Support My Work

Love Free Printables?

Subscribe to receive weekly emails!

Categories

AMAZON ASSOCIATES DISCLOSURE

Simple Living. Creative Learning is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

  • About
  • Contact
  • Privacy Policy
  • Disclosure
  • Cart
  • My Account

Return to top

Copyright © 2025 · Genesis Framework · Servously · Log in

133 shares