Pumpkin Blueberry Mini Loaves
This is a variation on my Just Another Pumpkin Bread recipe, but enhanced with a little white whole wheat flour and blueberries and baked in mini loaf pan.
Servings 27
Cost 5
Ingredients
- 2 cups unbleached all-purpose flour 270
- 1 ⅓ cups white whole wheat flour 170 (or just use 170 grams more of AP flour)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 cups sugar 590 grams
- 1 cup vegetable oil
- 15 ounce can pure pumpkin
- ⅔ cup water
- 4 eggs
- 1 ½ cups blueberries
Instructions
- Preheat oven to 350 degrees. Grease and flour nine 3x6 inch loaf pans (or two large loaf pans if you prefer).
- In a large bowl, whisk together both the flours, baking soda, cinnamon, nutmeg and salt.
- In a very large mixing bowl, combine the sugar, oil, pumpkin, water and eggs. Stir with a spoon or heavy duty scraper until well blended.
- Add the flour mixture to the pumpkin mixture and stir until fully blended, then stir in the blueberries.
- Divide the batter between the pans and bake for 40 minutes or until a toothpick inserted comes out with moist crumbs. If making large loaves, the time will be around an hour.
- Remove from oven and let cool for 10 to 15 minutes. Carefully loosen from loaf pans and then turn onto a cooling rack. Allow the loaves to cool completely, then wrap in plastic wrap and freeze or refrigerate until ready to serve.
- To store, wrap well in plastic wrap and refrigerate for at least a week, or place wrapped loaves in a plastic freezer bag and freeze for several months.