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    Home » Everything Amish » Plain Culture

    Pumpkin Blueberry Bread

    Published: Mar 14, 2017 · Updated: Mar 14, 2017 by Kevin Williams | Leave a Comment

    Pumpkin Blueberry Bread coming out of the oven

    Pumpkin Blueberry bread read to slice and eat!

    Pumpkin, in March?

    By Kevin Williams

    I know, you're thinking, wait a minute, it's not autumn, what the heck are you doing posting a pumpkin recipe in March?   But, you know, why the heck not?   I mean, if you have canned pumpkin sitting in your pantry, leftover from Thanksgiving, do you really want to keep it sitting around another 7 months until it's time to use it again?  So, this might be a good time of a year for a pumpkin purge.  Or maybe a pantry purge.  My mom was determined to get rid of her pumpkin that had been populating the back corner of her pantry.  Why she wanted to marry pumpkin with blueberries remains a mystery and she agreed that the combination did't really sound that good, but she did what any clever cook does these days: searched the internet.  That's where she found a recipe for pumpkin blueberry bread on an Australian website.  And, you know, by golly, it's really good. I skeptically tasted some, and the juicy, plump blueberries are encased in this pleasantly spicy, moist bread.  My 3-year-old Aster thought it tasted like "banana bread" and I could see her point.  I think she was reacting to the cinnamon and nutmeg flavor.  Good stuff. So, skeptics, stand down, if you want to do a spring pumpkin purge from your pantry, I highly recommend you buy some blueberries and give this a try!  Spread some butter on it and it is even more of a win, or since this comes from Australia, spread some vegemite (just kidding, although, hmmm, wonder how that would taste?)

    Pumpkin Blueberry Bread
     
    Print
    Prep time
    15 mins
    Cook time
    1 hour
    Total time
    1 hour 15 mins
     
    Serves: 1 loaf
    Ingredients
    • 2 cups self-raising flour
    • 1 cup sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • 1 cup canned pumpkin
    • 2 eggs, lightly whisked
    • 2 /3 cup butter, melted, cooled
    • ½ cup milk
    • ¾ cup fresh blueberries
    Instructions
    1. Preheat oven to 350.
    2. Grease and line a loaf pan with baking paper, allowing the 2 long sides to overhang.
    3. Combine the flour, sugar, cinnamon, ginger and nutmeg in a large bowl.
    4. Combine the pumpkin, eggs, butter and milk in a large bowl, whisk to combine.
    5. Add to the flour mixture and stir to combine.
    6. Add blueberries and stir to combine.
    7. Pour into the prepared pan.
    8. Bake for 1 hour or until a knife inserted in the center comes out clean.
    9. Set aside for 10 minute before turning onto a wire rack to cool.
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    Pumpkin Blueberry bread read to slice and eat!

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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