Blueberry Pumpkin Bread
Ingredients
- 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)
Instructions
- 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)
- In bowl, combine 1 cup sifted confectioners sugar 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
White Icing
Notes
- Number of servings (yield): 8