A classic fall favorite gets a fruity upgrade with juicy blueberries.Yield: 1 loaf
Difficulty Rating: Easy
Nutritional Highlights: Blueberries contain dietary fiber and cancer-fighting antioxidants, while pumpkin is one of the richest sources of vitamin A.Recipe Created By: U.S. Highbush Blueberry Council
Total Comments: 2
Post a Comment
- 1 cup canned pumpkin, packed
- ¾ cup sugar
- ¼ cup orange juice
- 2 large eggs
- ¼ cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup fresh or frozen blueberries, not thawed
- 1 cup powdered sugar, sifted
- 2 tablespoons butter, softened
- 1 ½-2 tablespoons milk
- ½ teaspoon vanilla
Tips & Notes
This bread is great for a holiday food gift. It can be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month.
- Preheat oven to 350 degrees.
- Butter an 8.5-by-4.5-inch loaf pan.
- In a large bowl, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute.
- In a small bowl, stir flour, baking powder, salt and pumpkin pie spice. Add to pumpkin mixture. Stir until just combined.
- Spoon one-third of batter into pan and spread evenly.
- Stir blueberries into remaining batter and spoon over batter already in pan. Spread evenly.
- Bake until a toothpick inserted into center comes out clean, about 60-65 minutes.
- Cool in pan on a rack for 10 minutes. Turn out onto rack and cool completely.
- If desired, drizzle with white icing (recipe follows).
- In a bowl, combine powdered sugar and softened butter.
- Add 1 ½ to 2 tablespoons milk and ½ teaspoon vanilla. Beat until smooth.
- Drizzle over cake. Makes about ½ cup.