Blueberry Pumpkin Bread

Blueberry Pumpkin Bread


Blueberry Pumpkin Bread? That’s right! We’re twisting up tradition and giving pumpkin bread an extra oomph of flavor with fresh or frozen blueberries! These little dynamos fold perfectly into sweet, spiced pumpkin bread, giving it a moist and delicious taste, as well as a boost of nutrition. This Blueberry Pumpkin Bread makes for an ideal autumn indulgence, but it’s also a treat you’ll love to eat year round.


  • 1 cup canned solid-pack pumpkin
  • 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 (recipe follows)



  • Preheat oven to 350°F
  • Butter an 8-½ x 4-½ inch loaf pan
  • In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
  • In small bowl, stir flour, baking powder, salt and pumpkin pie spice
  • Add to pumpkin mixture
  • Stir just until combined
  • Spoon 1⁄3 of batter into pan
  • spread evenly
  • Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
  • Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
  • Cool in pan on a rack for 10 minutes
  • Turn out onto rack
  • Cool completely
  • May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
  • If desired, drizzle with White Icing (recipe follows)
  • White Icing
  • In bowl, combine 1 cup sifted confectioners ugar 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


Quick notes

Yield: 1 loaf

Number of servings (yield): 8

Recipe courtesy of U.S. Highbush Blueberry Council”

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