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? Â But, you know, why the heck not? Â 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? Â So, this might be a good time of a year for a pumpkin purge. Â Or maybe a pantry purge. Â My mom was determined to get rid of her pumpkin that had been populating the back corner of her pantry. Â 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. Â That's where she found a recipe for pumpkin blueberry bread on an Australian website. Â 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. Â My 3-year-old Aster thought it tasted like "banana bread" and I could see her point. Â I think she was reacting to the cinnamon and nutmeg flavor. Â 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! Â 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?)
- 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
- Preheat oven to 350.
- Grease and line a loaf pan with baking paper, allowing the 2 long sides to overhang.
- Combine the flour, sugar, cinnamon, ginger and nutmeg in a large bowl.
- Combine the pumpkin, eggs, butter and milk in a large bowl, whisk to combine.
- Add to the flour mixture and stir to combine.
- Add blueberries and stir to combine.
- Pour into the prepared pan.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Set aside for 10 minute before turning onto a wire rack to cool.
Pumpkin Blueberry bread read to slice and eat!
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