Purple and orange, two tasty and healthy colors of food can work together. Blueberries bring some zing to the spice sweetness of pumpkin in this fine recipe from the US HighBush Blueberry Council!
Blueberry Pumpkin Bread
Fall is upon us and that means baking season is on! The downside of fall is that fresh blueberries are not as plentiful as they are in summer. But wait, we know that frozen blueberries don’t lose much of the healthy punch and are as good as the fresh berries when it comes to baking.
Add pumpkins into the mix and you have a recipe for fun!
Recipe share courtesy of the U.S. High Bush Blueberry Council
- 1/4 cup orange juice
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teasp baking powder
- 1/2 teasp salt
- 1 teasp pumpkin pie spice
- 1 cup fresh or frozen blueberries
- white icing (optional)
- Preheat oven to 350 F
- Butter 8 1/2 x 4 1/2 inch loaf pan
- In a large bowl using an electric mixer to beat pumpkin, sugar, orange juice, eggs and oil until smooth. Usually takes about 1 minute to accomplish this.
- In a small bowl stir flour, baking powder, and pumpkin spice
- Mix dry contents from small bowl into the pumpkin mixture
- Stir dry contents into pumpkin mixture just till combined
- Spoon 1/3 of batter into loaf pan and spread evenly
- Stir blueberries into remaining 2/3rds of batter in bowl and then spoon this over the batter already in pan. Spread evenly
- Bake until a wooden skewer or toothpick inserted in center comes out clean, typically 60 minutes.
- Turn out onto rack.
- Cool completely
- Good if well wrapped in fridge for about four days and freezes well for about a month
- Optionally drizzle with white icing
White Icing Recipe
In bowl, combine 1 cup sifted confectioners sugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup