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    Monday
    Mar212016

    Blueberry Pumpkin Bread

    High Bush Blueberry CouncilIngredients:

    • 1 cup canned solid-pack pumpkin
    • ¾ cup sugar
    • ¼ cup orange juice
    • 2 large eggs
    • ¼ cup vegetable oil
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1 cup fresh or frozen blueberries, not thawed
    • White icing, optional (recipe follows)

    Instructions:

    • Preheat oven to 350°F
    • Butter an 8-½ x 4-½ inch loaf pan
    • 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
    • spread evenly
    • Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
    • Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
    • Cool in pan on a rack for 10 minutes
    • Turn out onto rack
    • Cool completely
    • May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
    • If desired, drizzle with White Icing (recipe follows)

    White Icing:

    1      In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter

    2      Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla

    3      Beat until smooth

    4      Drizzle over cake

    Makes about ½ cup

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    References (2)

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    • Response
      Really very tasty and healthy for all, this fivestarfamilygrowers site has been updating about blueberry pumpkin bread thank you. Very useful for all for coock and eat best and tasty recipes.
    • Response
      Response: Din fullständig 

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