Pumpkin and blueberry bread with maple syrup butter
Pumpkin and blueberry bread combines earthy pumpkin with tangy blueberries, creating a delightful loaf perfect for breakfast or snacks. It's enhanced with a rich maple syrup butter for added sweetness.
Cook time 60 min
Prep time 20 min
Ingredients:
2 cups self-raising flour1 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp ground nutmeg
1 cup pumpkin
2 eggs
1 cup butter
1/2 cup milk (1% fat)
1/2 cup blueberries
1/3 cup maple syrup
Pumpkin and blueberry bread with maple syrup butter is a delightful blend of autumn flavors and summer freshness. This recipe combines the earthy richness of pumpkin with the tangy burst of blueberries, all complemented by the sweet and smooth maple syrup butter. This unique loaf is perfect for breakfast or as a delightful snack.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9x5 inch (23x13 cm) loaf pan.
- In a large mixing bowl, combine the self-raising flour, sugar, cinnamon, ginger, and ground nutmeg. Whisk together until evenly mixed.
- In another bowl, mix together the pumpkin puree, eggs, melted butter, and milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix the batter.
- Gently fold in the blueberries, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Then transfer the bread to a wire rack to cool completely.
- In a small bowl, combine the softened butter and maple syrup. Mix until smooth and creamy.
- Slice the cooled pumpkin and blueberry bread and serve it with a generous spread of maple syrup butter.
Enjoy this scrumptious pumpkin and blueberry bread, sweetened perfectly with maple syrup butter. Each slice captures the cozy essence of pumpkin and the refreshing hint of blueberries, making it a versatile treat suitable for any time of the day. Share it with family and friends or savor each bite on your own, indulging in the harmonious blend of flavors.
Pumpkin and blueberry bread with maple syrup butter FAQ:
Bake the pumpkin and blueberry bread for 50-60 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute self-raising flour with all-purpose flour plus 1 ½ teaspoons of baking powder and a pinch of salt for each cup of flour.
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can use honey or agave syrup as a substitute for maple syrup in the butter, although the flavor will differ slightly.
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also be golden brown on top.
Tips:
- Ensure the butter is at room temperature for easier mixing.
- Fresh or frozen blueberries can be used; however, if using frozen, do not thaw them to prevent excess moisture in the batter.
- For a smoother consistency, make sure to puree the pumpkin well before mixing it into the batter.
- Gently fold in the blueberries to avoid crushing them and turning the batter blue.
- Allow the pumpkin bread to cool completely before spreading the maple syrup butter to prevent it from melting.
Nutrition per serving
8 ServingsCalories 480kcal
Protein 7g
Carbohydrates 60g
Fiber 1.84g
Sugar 27g
Fat 24g
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