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5 from 1 vote

Pumpkin Blueberry Mini Loaves

This is a variation on my Just Another Pumpkin Bread recipe, but enhanced with a little white whole wheat flour and blueberries and baked in mini loaf pan.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: bread, Pumpkin
Servings: 27
Author: Cookie Madness


  • 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 3x6 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.