About Us

What We Offer

Our Hours

Directions & Maps

Place An Order


Contact Info

Places Nearby

Blueberry Pumpkin Bread
(1.5L loaf pan)

  • 1 cup canned solid-pack pumpkin
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 large eggs
  • 1/4 cup vegetable oil

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