Pumpkin and Blueberry Bread

🧂 Ingredients

• 2 cups SR Flour

  300g
• 1 cup Caster Sugar

  200g
• 1 tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ¼ tsp Ground Nutmeg
• 1 cup Mashed Pumpkin

  or pumpkin puree
• 2 Eggs
• 1 tsp Vanilla Extract
• 150 g Butter
• 1/2 cup Milk

  125ml
• 3/4 cup Blueberries

  75g
• 200 g Butter
• ⅓ cup Maple Syrup

  80 ml

Instructions

• 1 Preheat oven to 180˚C.
• 2 Grease and line a loaf pan with baking paper, allowing the 2 long sides to
  overhang.
• 3 In a large bowl, combine the flour, sugar, cinnamon, ginger and nutmeg.
• 4 In another large bowl or jug, combine the cooled mashed pumpkin, eggs, butter,
  vanilla extract and milk. Whisk to combine.
• 5 Add the pumpkin mixture to the flour mixture and stir to combine.
• 6 Add the blueberries and mix to combine.
• 7 Pour the batter into the prepared tin.
• 8 Bake in moderate oven for 1 hour or until a skewer comes out clean.
• 9 Set aside for 10 minutes before turning onto a wire rack to cool.
• 10 Add the butter to a bowl.
• 11 Beat with an electric beater until the butter is pale.
• 12 Add the maple syrup and beat until all combined.
• 13 Cut the pumpkin and blueberry bread into slices and serve with maple butter.

Nutrition Info