BLUEBERRY PUMPKIN BREAD
Make and share this Blueberry Pumpkin Bread recipe from Food.com.
Provided by Chef Aint Bs
Categories Quick Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.
- Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 332, Fat 12.4, SaturatedFat 7.3, Cholesterol 65.4, Sodium 538.1, Carbohydrate 50.8, Fiber 3.1, Sugar 20.5, Protein 6.4
BLUEBERRY PISTACHIO PUMPKIN BREAD
Steps:
- * Preheat an oven to 350 degrees. * Grease a loaf or bundt pan and dust with flour. * Sift together flour, baking soda, baking powder, salt and spices in a medium bowl. * In a large bowl, beat butter until light yellow. Add the sugars in four additions, beating thoroughly between additions. Add the eggs one at a time, again mixing thoroughly after each one. Beat in vanilla, then the water (or pumpkin liquid). Stir in the cup of pumpkin puree. * Add the bowl of dry ingredients into the wet ingredients by thirds, mixing thoroughly with a spoon between additions. * Dust the dried blueberries and crushed pistachio nuts with flour, shaking off the excess. Stir into the batter. * Pour the batter into the prepared baking pan and bake for 1 hour to 1 hour 10 minutes, or until nicely browned and a toothpick inserted into the bread comes out clean. * Allow the bread to cool in the pan for several minutes, then invert to remove onto a cooling rack. Sprinkle the top with a little sugar if you'd like. Allow the bread to cool to room temperature before cutting. Serve alone, toasted, or spread with butter or cream cheese.
PALEO PUMPKIN BLUEBERRY BREAD
Make and share this Paleo Pumpkin Blueberry Bread recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 55m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
- Drizzle macadamia nut oil while the blade is going until you have nut butter.
- Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
- In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
- Mix until combined then fold in blueberries.
- Coat a bread pan with coconut oil and pour your mixture inches.
- Bake for 45-60 minutes or until the center is set.
- Let cool for 5-10 minutes before serving warm.
Nutrition Facts : Calories 2194.4, Fat 171.9, SaturatedFat 27.6, Cholesterol 372, Sodium 3230.9, Carbohydrate 137.2, Fiber 31.6, Sugar 44.9, Protein 62.8
WARM PUMPKIN-BLUEBERRY BREAD = SLOW COOKER RECIPE - (4.5/5)
Provided by rrxing
Number Of Ingredients 13
Steps:
- In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside. In large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using pastry blender, cut in cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In small bowl combine blueberries and 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture. Spoon mixture into slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture; sprinkle with pecans. Cover and cook on high for 2 - 2-1/2 hours. Turn off cooker. Remove lid so condensation does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from cooker.
WARM PUMPKIN-BLUEBERRY BREAD, SLOW COOKER
This sweet, buttery bread with a biscuitlike texture is delicately spiced. Use fresh blueberries, if possible, but if you only have frozen berries like me, stir them into the batter without thawing them.
Provided by Annacia * @Annacia
Categories Sweet Breads
Number Of Ingredients 14
Steps:
- Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
- In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
- Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans
- Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from slow cooker.
PUMPKIN-BLUEBERRY BREAD
An unusual combination, but yummy none the less! I serve w/ a blueberry jam.
Provided by sherry monfils @smonfils
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
- Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
- Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.
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