A classic fall favorite gets a fruity upgrade with juicy blueberries.
Yield: 1 loafPrep Time: 10 minutesCook Time: 60-65 minutesTotal Time: 1 hour, 15 minutesDifficulty 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
Ingredients
Bread:
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 White icing, optional
White Icing:
1 cup confectioners’ sugar, sifted 2 tablespoons butter, softened 1½-2 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.
Instructions
Preheat oven to 350°F. Butter an 8-½ x 4-½ 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 1/3 of batter into pan and spread evenly. Stir blueberries into remaining batter and spoon over batter 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).
White Icing
In a bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½-2 tablespoons milk and ½ teaspoon vanilla. Beat until smooth. Drizzle over cake. Makes about ½ cup.
Recipe From: Farm Flavor - www.farmflavor.com
POSTED IN: Baked , Breads , Fall , Family Friendly , Food Gifts , Fruit , Halloween , Home Page - Featured Flavor , Pumpkin , Thanksgiving
TAGGED: blueberries , bread , pumpkin
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