Blueberry Pistachio Pumpkin Bread Recipe

Name: Blueberry Pistachio Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup pumpkin puree, preferably from a roasted sugar pumpkin; 1 tsp. baking soda; 1 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. freshly grated nutmeg; 1/4 tsp. cinnamon; 1 tsp. vanilla; 1/2 cup dark brown sugar; 1/2 cup white sugar; 1 stick butter, softened but not melted; 2 eggs; 1/4 cup water; 1/2 cup dried blueberries; 1/2 cup shelled pistachios, crushed; Flour for dusting blueberries and pistachios

Servings: persons

1 1/2 cups all-purpose flour
1 cup pumpkin puree, preferably from a roasted sugar pumpkin
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
1 tsp. vanilla
1/2 cup dark brown sugar
1/2 cup white sugar
1 stick butter, softened but not melted
2 eggs
1/4 cup water
1/2 cup dried blueberries
1/2 cup shelled pistachios, crushed
Flour for dusting blueberries and pistachios

1
* Preheat an oven to 350 degrees.
2
* Grease a loaf or bundt pan and dust with flour.
3
* Sift together flour, baking soda, baking powder, salt and spices in a medium bowl.
4
* In a large bowl, beat butter until light yellow. Add the sugars in four additions, beating thoroughly between additions. Add the eggs one at a time, again mixing thoroughly after each one. Beat in vanilla, then the water (or pumpkin liquid). Stir in the cup of pumpkin puree.
5
* Add the bowl of dry ingredients into the wet ingredients by thirds, mixing thoroughly with a spoon between additions.
6
* Dust the dried blueberries and crushed pistachio nuts with flour,
7
shaking off the excess. Stir into the batter.
8
* Pour the batter into the prepared baking pan and bake for 1 hour to 1 hour 10 minutes, or until nicely browned and a toothpick inserted into the bread comes out clean.
9
* Allow the bread to cool in the pan for several minutes, then invert to remove onto a cooling rack. Sprinkle the top with a little sugar if you'd like. Allow the bread to cool to room temperature before cutting. Serve alone, toasted, or spread with butter or cream cheese.

849

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup pumpkin puree, preferably from a roasted sugar pumpkin, 1 tsp. baking soda, 1 tsp. baking powder, and more.

Yes, Blueberry Pistachio Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pistachio Pumpkin Bread

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