Well, I should go into the PR business. At least that’s what I feel like I’m doing for my friend, neighbor and professional baker, Betty Howell. Now Betty has not asked me to promote her baking business, but whenever I mention something yummy of hers, like this week in my newspaper column when I showed a photo of her chicken salad with a slice of blueberry pumpkin bread alongside, the requests started pouring in. For the blueberry pumpkin bread! And since this is pumpkin harvest season, Betty kindly allowed me to share it with you.

Betty and I have taught culinary and entertaining classes together, and this bread is one of her most popular.

As the holidays approach, wouldn’t this be a thoughtful, unusual edible gift from your own kitchen?

BETTY’S BLUEBERRY PUMPKIN BREAD

Ingredients

3-1/2 cups all-purpose flour

2 teaspoons baking soda

1-1/2 teaspoons salt

3 cups sugar

1 teaspoon each nutmeg and cinnamon

1-1/2 cups blueberries, fresh or frozen, thawed

4 large eggs

2/3 cup water

1 cup vegetable oil

15 oz can pumpkin puree, not pumpkin pie filling

Instructions

Place rack in center of oven. Preheat oven to 350 degrees.

Spray 2 loaf pans with cooking spray or brush with shortening or butter.

Whisk together flour, baking soda, salt, sugar, nutmeg and cinnamon.

Gently stir in blueberries. This keeps them suspended in the bread so they don’t sink to the bottom. It also prevents your batter from turning blue. Set aside.

On medium speed in mixer (I use my Kitchenaid stand mixer), or by hand, beat eggs until they become light in color – the eggs will get more voluminous as air is beaten into them. Don’t skip this step, since it’s the “secret” to a tender crumbed, moist quick bread.

Mix in water, oil and pumpkin until well blended.

Mix in flour mixture until combined. 

Divide between prepared pans and bake 1 hour or so. When a toothpick inserted in center comes out clean, the loaves are done.

Let cool in pan a few minutes, then remove to a wire rack and cool completely.

Freeze up to 6 months.

GILDING THE LILY: SPRINKLE WITH CINNAMON SUGAR PRIOR TO BAKING

Just mix 1/4 cup granulated sugar with 1-1/2 teaspoons cinnamon. 

This makes enough for 2 loaves. Sprinkle on top of batter prior to baking.

Disclosure: This post was sponsored, and all opinions expressed are my own.