Pumpkin Blueberry Bread

This Pumpkin Blueberry Bread is the perfect combination of fresh sweet blueberries and the warmth of pumpkin, cinnamon, nutmeg and cloves. It’s extra moist, buttery, and made decadent with a simple sugar glaze. Try not to eat every slice warm out of the pan!

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 35

Cook Time 1 5

Total Time 1 40

Servings servings

Calories 313kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Pumpkin Blueberry Bread

1 ¼ cups all purpose flour, plus 1 tablespoon extra for coating blueberries
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg*
¼ teaspoon ground cloves*
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
¾ cup 100% pure pumpkin puree
½ teaspoon vanilla extract
¾ cup fresh blueberries, plus extra for top

For the Glaze

¾ cup confectioner's (powedered) sugar
1 tablespoon milk of choice
½ teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees F. Prepare an 8x4-inch loaf pan by spraying it with nonstick spray.
In a medium bowl, whisk together 1 ¼ cups flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
Add butter and sugar to the bowl of your stand mixer, fitted with the paddle attachment. Beat together until pale and combined, about 3 minutes.
Beat in egg until just combined. Add pumpkin and vanilla extract. Beat again.
Pour flour mixture into the wet batter. Beat until just combined and there is no dry flour remaining.
Add blueberries and 1 tablespoon flour to a small bowl. Stir to coat blueberries in flour. This prevents them from sinking to the bottom of the bread.
Using a rubber spatula, fold blueberries into the pumpkin batter.
Scoop batter into prepared pan. Top with additional blueberries (without flour), if desired.
Place pan in oven and bake for 65 to 75 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
Allow bread to cool for 30 minutes in the pan before removing it and placing it on a wire cooling rack to cool completely.
As the bread cools, prepare the glaze: Combine powdered sugar, milk, and vanilla extract in a small bowl. Pour glaze on top of the bread. Let sit a few minutes for glaze to firm up before slicing and serving.

Notes

Store pumpkin blueberry bread in an airtight container in the refrigerator up to 1 week. Bread is best when served the same day or the next day.
If freezing, freeze the bread whole (do not cut into slices, for optimal freshness) in an airtight container or wrapped with plastic wrap and placed in a zip top bag. Thaw bread in the refrigerator overnight.
*¾ teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg and cloves.
If using frozen blueberries, do NOT defrost them before adding to the batter. This will cause the berries to turn watery and make the bread too moist. Simply add frozen blueberries right into the batter.

Nutrition