Blueberry Pumpkin Bread

 


Blueberry Pumpkin Bread

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup canned pumpkin puree
2 large eggs
1/4 cup oil (I used melted coconut oil)
1/4 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger.  In a large mixing bowl, beat together pumpkin, eggs, oil, milk, sugar and vanilla until well combined.  Beat in dry ingredients until just combined.  Spread 1/3 of the batter into pan.  Stir blueberries into remaining batter, then place batter in pan.  Bake about 45-50 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf