Here’s another great pumpkin bread recipe, which I’m naming Another Bread Pumpkin Recipe because that pretty much sums it up. I should also add you can’t go wrong with this one. I’ve made it several times since first posting, and it’s always good. I usually make one loaf with chocolate chips and another with blueberries.
This pumpkin bread recipe makes a loaf that bakes up with a nice dome. It freezes beautifully and slices neatly with no crumbs. Plus each slice fits quite nicely into the sealable food bags I bought off Amazon a while back, so I can cut individual slices and give them to friends.
This recipe makes two large loaves. Alternatively, you can make 8 or 9 small (3×5 inch loaves) or do what I did and make 1 large loaf and 4 small ones. It makes a lot of bread, so use your biggest mixing bowls and make sure you have some friends to share it with.
Pumpkin Blueberry Mini Loaves
I recently made this pumpkin bread recipe as Pumpkin Blueberry Mini Loaves using nine 6×3 inch mini loaf pans. Wilton says they are actually 5.75×3 inches, so I’m rounding up. These small loaf pans are actually quite a nice size to give as little gifts or just to put in the freezer. As mentioned in the notes, the bake time should be reduced to 40 minutes for the mini loaf pans
Pumpkin Blueberry Mini Loaves
- 2 cups unbleached all-purpose flour 270
- 1 1/3 cups white whole wheat flour 170 (or just use 170 grams more of AP flour)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 cups sugar 590 grams
- 1 cup vegetable oil
- 15 ounce can pure pumpkin
- 2/3 cup water
- 4 eggs
- 1 1/2 cups blueberries
- Preheat oven to 350 degrees. Grease and flour nine 3×6 inch loaf pans (or two large loaf pans if you prefer).
- In a large bowl, whisk together both the flours, baking soda, cinnamon, nutmeg and salt.
- In a very large mixing bowl, combine the sugar, oil, pumpkin, water and eggs. Stir with a spoon or heavy duty scraper until well blended.
- Add the flour mixture to the pumpkin mixture and stir until fully blended, then stir in the blueberries.
- Divide the batter between the pans and bake for 40 minutes or until a toothpick inserted comes out with moist crumbs. If making large loaves, the time will be around an hour.
- Remove from oven and let cool for 10 to 15 minutes. Carefully loosen from loaf pans and then turn onto a cooling rack. Allow the loaves to cool completely, then wrap in plastic wrap and freeze or refrigerate until ready to serve.
- To store, wrap well in plastic wrap and refrigerate for at least a week, or place wrapped loaves in a plastic freezer bag and freeze for several months.
Sue, I’m so glad you liked it too! I love how it always bakes up with a big rounded top.
You have another great recipe here. The loaves came together easily and baked up beautifully. I made two loaves instead of the mini loaves. They took about 1 hour 15 minutes in my oven. I shielded them with foil for the last fifteen minutes so they wouldn’t over brown.
The bones of your recipe seem really similar to a very old recipe I have with the exception of the water. I was a little uneasy putting that in but you know I always believe in you and your recipes. No regrets!
I used chocolate chips instead of blueberries. Thanks for another great recipe.
Stephanie, I like the BA recipe, but I think I like this one a little better. It rises a bit higher (or did for me). Haven’t tried the maple butter.
This looks fabulous Anna. My colleague at work actually brought me a slice of this pumpkin bread: Bon Appetit Pumpkin Bread with Salted Maple Butter. It made a gorgeous large loaf and the slices are humongous! Try it out!
This is exactly the recipe I use, with the exception of regular sized chocolate chips instead of mini. I also toss them with flour so they don’t sink down, but I don’t have to explain that to you! I’m sure you know all the good tips and tricks. I hope you’re all doing well! I”m not sure I even know where Emma ended up going to school. Maybe she’s still in Chicago? Erin
I’m glad you posted this. I don’t make pumpkin bread often but I do like it. The mini chocolate chips seem like a great addition.