Blueberry Pumpkin Bread Recipe
(Modified from the betty crocker pumpkin bread recipe.)
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 cup sugar
2/3 cup Brown sugar
2/3 cup vegetable oil
3 teaspoons vanilla
3 cups Gold Medal™ all-purpose or whole wheat flour
1 cup coarsely chopped nuts
2 Cups blueberries (wash blueberries and completely dry before using)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves or allspice
1. Move oven rack to position so that tops of pans will be in center of oven.
Heat oven to 300ºF - 325ºF.
2. Spray inside of 2 loaf pans with pam. Then coat inside of loaf pans with sugar (approximately ½ cup sugar) to coat inside of loaf pans.
3. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients, except for blueberries and nuts. After mixture is completely blended, then fold in nuts, and then blueberries. Pour bread mixture into pans.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours, before slicing.