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Blueberry Pumpkin Bread
(1.5L loaf pan)
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Ingredients:
- 1 cup canned solid-pack pumpkin
- 3/4 cup sugar
- 1/4 cup orange juice
- 2 large eggs
- 1/4 cup vegetable oil
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- 2 cups all purpose flour
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 cup fresh or frozen blueberries
- 1/2 tsp. salt
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Directions:
- Preheat oven to 350F. Butter the loaf pan.
- In a large bowl, beat pumpkin, sugar, orange juice, eggs and oil until smooth.
- In a small bowl, stir flour, baking powder, pumpkin pie spice and salt.
- Add flour mixture to pumpkin mixture and stir until just combined.
- Spoon 1/2 of batter into pan and spread evenly.
- Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly.
- Bake until a wooden toothpick inserted in centre comes out clean (60-65 minutes).
- Cool in pan on a rack for 10 minutes; turn out onto rack and cool completely.
- The loaf may be wrapped and refrigerated for 4 days or frozen for up to 1 month.
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