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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.
Course Breakfast
Cuisine American
Keyword bread, Pumpkin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 27
Author Anna
Cost 5

Ingredients

  • 2 cups unbleached all-purpose flour 270
  • 1 ⅓ cups white whole wheat flour 170 (or just use 170 grams more of AP flour)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups sugar 590 grams
  • 1 cup vegetable oil
  • 15 ounce can pure pumpkin
  • cup water
  • 4 eggs
  • 1 ½ cups blueberries

Instructions

  • 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.