Pumpkin Blueberry Bread

This Pumpkin Blueberry Bread is the PERFECT treat for those ready for fall flavors, but still holding on to the last bit of summer. Bright, juicy blueberries burst inside the moist, spiced, healthy pumpkin bread.

With the first day of fall this next weekend, what better theme for this week’s recipes than pumpkin? And we’re kicking pumpkin week off with this incredibly pumpkin blueberry bread. It’s the perfect quick bread for when you’re ready for fall flavors, but still holding on to the last bit of summer’s produce.

The pumpkin bread base is an ultra moist yet healthy pumpkin bread that’s full of warm spices and subtly sweetened.

And if you enjoy this blueberry pumpkin bread, try some other pumpkin recipes, like these pumpkin protein balls and pumpkin matcha!

Why This Pumpkin Blueberry Bread Recipe is SO Good!

• It’s a simple quick bread – no fancy mixers or tools needed!
• It packs SO much flavor.
• I know how some of you feel about this word, so I’m sorry, but it’s so moist with the perfect crumb!
• The blueberries absolutely pop and burst with their juiciness.
• It’s the perfect bread for end of summer/ early fall.
• It’s sooooo good!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

• White Wheat Flour: white whole wheat flour is still whole wheat flour made from 100% whole grains, it’s just a different wheat variety. I find white whole wheat flour doesn’t create as dense baked goods as regular whole wheat flour.
• Pumpkin Pie Spice: adds so much fall flavor!
• Baking Soda, Baking Powder, Salt: helps leaven and season the bread.
• Pumpkin Puree: use a whole 15 ounce can, just ensure it’s 100% pumpkin puree and not the can of pumpkin pie filling (which has sweeteners, spices, and other ingredients added).
• Brown Sugar: a simple sweetener than pairs deliciously, but you can use another sweetener of your choice if you prefer.
• Greek Yogurt: fat free, plain Greek yogurt helps create the best, moist crumb.
• Olive Oil: you can’t taste the olive oil, and since you’re not cooking at a high heat, you retain all the health benefits of olive oil!
• Eggs: two large chicken eggs
• Vanilla: adds more flavor and sweetness. You can use vanilla extract or vanilla bean paste (which is what I used here)
• Blueberries: you can use fresh or frozen. Reserve some to garnish the top of your bread!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

1. Combine the dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice) in a bowl and set aside.
2. In a separate large bowl, add your wet ingredients (pumpkin puree, brown sugar, Greek yogurt, olive oil, vanilla, and eggs). Stir until they’re smooth and combined.
3. Carefully stir together the wet and dry ingredients.
4. Fold in the blueberries.
5. Place batter in a prepared pan, garnish with any reserved blueberries, and bake for one hour at 350.
6. Let cool in the pain 10 minutes, then transfer to a wire rack to finish cooling before slicing and enjoying.

Expert Tips

• Use pumpkin puree – NOT pumpkin pie filling!
• Fresh blueberries are easiest to work with, but if you’re using frozen blueberries, toss them with a tablespoon of flour before gently folding into the bread. This will help absorb some of their additional moisture and help prevent them from settling on the bottom.
• I know it’s hard, but don’t cut too soon! If you cut into the bread before it’s cooler, you’ll risk steam escaping and the bread losing moisture.

Substitutions & Variations

• You can substitute half cinnamon/ half pumpkin pie spice or all cinnamon, if you prefer only a cinnamon flavor.
• Fresh or frozen blueberries work (see note above).
• Not feeling the blueberries? Sub another favorite mix in – chopped nuts, dried cranberries, or chocolate chips.
• You can sub another oil for the olive oil – avocado, canola, or even melted butter.
• Whole wheat or all-purpose flour can both be used instead of white wheat flour.
• Bake as muffins instead of bread! Change the cook time to 22-25 minutes for muffins.

Storage, Freezing, & Reheating

Once bread has cooled, it can be stored in an airtight bag at room temperature up to 4 days.

This blueberry pumpkin bread can also be frozen – either the whole loaf, or in individual slices. I recommend wrapping either the whole loaf or the individual slices in plastic wrap, then placing inside an airtight, freezer-safe bag. Freeze up to 3 months.

To thaw frozen bread, thaw in the fridge or on the counter. Alternatively, frozen slices can be thawed in the microwave, heating in 15-20 second increments until warm (usually takes 30-60 seconds, depending on thickness).

Supplies You’ll Need

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• Loaf pan
• Mixing bowls
• Whisk
• Wire rack
• Serrated knife
• Measuring cups & spoons

More Recipes You’ll Love

• Zucchini Banana Chocolate Chip Muffins
• Spinach and Feta Muffins (Gluten Free Savory Muffins)
• Healthy, Gluten-Free Pumpkin Muffins
• Healthy Chocolate Chip Banana Bread
• Honey Whole Wheat Beer Bread

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