• 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.