Blueberry Pumpkin Bread – Skinnytaste

This moist and delicious Blueberry Pumpkin Bread is low-fat, lightly sweet, and full of summer squash and blueberries. Perfect for breakfast or a snack!

Blueberry Zucchini Bread

When I was in Connecticut a while back, I went to a cute country kitchen in an apple orchard called Lost Acres Orchard and tried their blueberry pumpkin bread, which was inspired by this recipe. I omitted the nuts and added blueberries to the pumpkin bread recipe and it was fantastic! Other pumpkin bread recipes you might like are this Chocolate Pumpkin Bread and this Chocolate Chip Pumpkin Bread.

Why This Blueberry Pumpkin Bread Recipe Works

There is no need to squeeze out the grated pumpkin, as it adds a lot of moisture to quick breads and muffins. You can make the most of that moisture and create the softest, most flavorful bread! If you eat it for breakfast, eat it with a bowl of yogurt or cottage cheese for protein.

• Light in calories: This recipe has less butter and sugar than most quick bread recipes.
• delicious: My daughter Madison loves this pumpkin bread!
• Make it in advance: You can prepare this recipe for a week and refrigerate or freeze the rest.
• Dietary restrictions: This healthy pumpkin bread is vegan, Weight Watchers-friendly, and the use of coconut oil makes it easy to make without dairy.

If you make this Blueberry Pumpkin Bread recipe, I'd love to see it! Tag me in a photo or video on Instagram, TikTok, or Facebook!

Blueberry Pumpkin Bread Ingredients

Here are all the ingredients you need to make a healthy blueberry pumpkin bread with applesauce. Scroll down for exact measurements.

• Blueberries: Use frozen blueberries when fresh blueberries are not available.
• flour: I use a mix of unbleached all-purpose flour and white whole wheat flour to get more whole grains with a soft crumb.
• Brown sugar: I have gotten used to less sugar and find it perfectly sweet without having to add too much. If you prefer sugar-free, Lakanto makes a brown sugar monk fruit sweetener that you can use as a substitute.
• Cinnamon and vanilla extract It adds flavor.
• Bulking agent: Baking soda and baking powder help to raise bread and improve its texture.
• salt It balances the sweetness and brings out the flavors of other ingredients.
• egg: A large egg helps bind the bread ingredients together.
• melted butter For a little fat
• Unsweetened Apple Sauce Replaces the oil commonly used in pumpkin bread.
• zucchini: For large squash, shred with a box grater or use the grater attachment on a food processor. A grater creates a finer texture, while a food processor creates longer strands.

How to Make Blueberry Pumpkin Bread

To make this simple blueberry pumpkin bread recipe, simply mix the wet and dry ingredients together and bake! Detailed instructions are included in the recipe card below.

1. Blueberries: Place the strawberries in a bowl and mix with the flour to absorb any liquid from the strawberries and prevent them from settling to the bottom of the pan.
2. Dry ingredients: Combine remaining flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Wet ingredients: In another bowl, whisk together the eggs, sugar, vanilla, butter, applesauce, and pumpkin.
4. Combine everything: Slowly stir the flour mixture into the wet ingredients. Add the blueberries and pour into the greased loaf pan.
5. Bake Blueberry Pumpkin Bread Bake at 325°F (195°C) for 45 to 55 minutes, or until a poke inserted into the center comes out clean.
6. Let the bread cool. To prevent breaking, let it sit for at least 10 minutes before cutting.

transform

• flour: Replace the white whole wheat flour with whole wheat flour. You can also just use all-purpose flour.
• Gluten Free Pumpkin Bread: Replace both flours with Cup4Cup flour.
• zucchini: You can substitute yellow pumpkin, but remove the seeds.
• Dairy-Free: Use melted coconut oil instead of butter.
• applesauce: Replace the applesauce with mashed ripe bananas. Note that the taste will change, becoming something like banana pumpkin bread.
• Berries: Use raspberries or blackberries.
• nuts: Add chopped pecans or walnuts.
• Citrus: Add lemon or orange peel to the dough.
• Blueberry Pumpkin Muffins: Pour the batter into the muffin tin and bake for about 25 minutes, until a toothpick inserted into the tin comes out clean.

save

• Refrigerate Store the bread in an airtight container for up to 5 days.
• freezer: Wrap each piece in plastic wrap or foil before cutting, or place in a zip-lock bag with parchment paper between the pieces to prevent them from sticking together. Freeze the bread for up to 3 months.
• eatDefrost frozen food in the refrigerator overnight or heat in the microwave until warm.

Pumpkin Bread FAQ

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