Recipe For Pumpkin Blueberry Bread

Coat a 4 quart oval slow cooker with cooking spray or line the slow cooker with a disposable liner.

Recipe for pumpkin blueberry bread. Combine the flour sugar cinnamon ginger and nutmeg in a large bowl. Stir blueberries into remaining batter and spoon over batter already in pan. Preheat oven to 180 c.

In a large bowl combine the flour sugar cinnamon ginger and nutmeg. In another large bowl or jug combine the cooled mashed pumpkin eggs butter and milk. In large bowl with electric mixer beat pumpkin sugar orange juice eggs and oil until smooth about 1 minute in small bowl stir flour baking powder salt and pumpkin pie spice add to pumpkin mixture stir just until combined spoon 1 3 of batter into pan.

Grease and line a loaf pan with baking paper allowing the 2 long sides to overhang. In a medium bowl stir together pumpkin half and half and brown sugar. Add egg and beat until fluffy.

Bake at 350 degrees for 1 hour or until toothpick inserted in middle comes out clean. Joyce jackson bridgetown nova scotia directions preheat oven to 350. Stir until just combined.

Combine the pumpkin eggs butter and milk in a large bowl whisk to combine. Grease and line a loaf pan with baking paper allowing the 2 long sides to overhang. Step 2 in a large bowl stir together the 2 cups flour the baking powder pumpkin pie spice and salt.

Put half of the blueberries in a large mixing bowl. Now blueberry pumpkin bread puts the two together for an ideal combination. Gently stir into the batter.