Pumpkin and blueberry bread with maple syrup butter
Indulge in the delightful flavors of autumn with this Pumpkin and Blueberry Bread, complemented by a luscious Maple Syrup Butter. With warm spices like cinnamon, ginger, and nutmeg, and the sweetness of pumpkin and blueberries, this moist bread is perfect for any occasion. Easy to make with simple ingredients including self-raising flour, sugar, and eggs, it's a sweet treat your family will love.
- 17 Apr 2025
- Cook time 60 min
- Prep time 20 min
- 8 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 1.84g | 5% |
| Sugar 27g | 27% |
| Fat | |
| Fat 24g | 29% |
| Saturated 13g | 44% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 54mg | 10% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.82mg | 5% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 2.30mg | 3% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 4.19ug | 3% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 1.00mg | 9% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 170mg | 5% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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