'Tis the season of pumpkin spice! This recipe is delish - approved by mamas and toddlers alike! My kids love this bread as a snack after school with cream cheese or almond butter spread on top for some added protein.
NOTE: If you are making your own pumpkin puree, make sure to cook the pumpkin until very soft, and then puree it in a food processor or blender to get all the lumps out.
Blueberry Pumpkin Bread
1 3/4 cups (245 g) unbleached all-purpose flour (substitute gluten free flour blend, or almond meal)
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
1 pinch ground cloves
2 (30 ml)Tbsp ground flax seed
3/4 cup (170 g) unsalted butter OR coconut oil, softened
3/4 cup (170 g) lightly packed coconut sugar, or 1/2 c honey
1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see NOTE above)
1/2 cup (120g) fresh or frozen blueberries
With the rack in the middle position, preheat the oven to 350°F (180°C).
Butter and flour one 10" cake pan, OR two loaf pans, OR one 12-muffin tin.
In a bowl, combine the flour, baking powder, baking soda, flax seed and spices. Set aside.
In another bowl, cream the butter and sugar with an electric mixer.
Add the eggs, one at a time, beating until smooth.
Add the pumpkin purée and beat until incorporated.
With a wooden spoon, add the dry ingredients.
Add blueberries, stir to distribute evenly.
Spread the batter evenly in the prepared pans.
Bake for about 30 minutes (20 minutes for muffins) or until a toothpick inserted in the center of the cakes comes out clean. Let cool for 10 minutes.
Cut a slice and enjoy in its simple glory or with a little something (butter, jam, cream cheese, nut butter) on top!