Pumpkin Blueberry Bread

This Pumpkin Blueberry Bread has bright, juicy blueberries that give a pop of freshness inside the moist, sweet, spiced, healthy pumpkin bread.

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 170kcal

Author: Lindsey

Preheat oven to 350°F and grease an 8.5 inch loaf pan.
Whisk the dry ingredients (flour, salt, spices, baking powder, baking soda) in a large bowl and set aside.
1.75 cups white whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons pumpkin pie spice
In separate bowl, add pumpkin, Greek yogurt, olive oil, brown sugar, eggs, and vanilla. Stir until smooth.
1 can pumpkin puree, 2 eggs, 1/2 cup light brown sugar, 1/2 cup Greek yogurt, 1/4 cup extra virgin olive oil, 1 teaspoon vanilla extract
Add the wet ingredients into the dry ingredients and gently stir just until combined.
Gently fold in 3/4 cup of blueberries.
1 cup blueberries
Place batter in prepared pan. Garnish the top of the bread with the remaining 1/4 cup of blueberries and gently press them into the surface.
1 cup blueberries
Bake for one hour. Let cool in the pan for 10 minutes, then transfer to finish cooling on a wire rack. Once cool, slice and enjoy.