Blueberry and Dark Chocolate Chip Pumpkin Bread

Name: Blueberry and Dark Chocolate Chip Pumpkin Bread
Prep time: 10 min
Yield: 12
Ingredients: 1 (15 ounce) can of pumpkin puree; 4 eggs; 1 cup canola oil; ⅔ cup water; 3 cup sugar; 1 teaspoon vanilla extract; 3 ½ cups all purpose flour; 2 teaspoons baking soda; 1½ teaspoons salt; 1 tablespoon pumpkin pie spice; 1 cup dark chocolate chips; 2 cups California Giant blueberries

Prep Time10 min

Serves12

The blueberries natural sweetness helps contrast the bitterness of dark chocolate in this Blueberry and Dark Chocolate Chip Pumpkin Bread. Pops of blueberry flavor in every bite make this fall classic stand out against other pumpkin bread recipes.

INGREDIENTS

1 (15 ounce) can of pumpkin puree
4 eggs
1 cup canola oil
⅔ cup water
3 cup sugar
1 teaspoon vanilla extract
3 ½ cups all purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 tablespoon pumpkin pie spice
1 cup dark chocolate chips
2 cups California Giant blueberries

DIRECTIONS

- - Preheat the oven to 350 degrees and spray 3 small bread loaves (approximately 8 x 3) with nonstick spray.
- - In a large mixing bowl, whisk together wet ingredients until combined.
- - In a large mixing bowl, sift together flour, baking soda and pumpkin pie spice. Stir in salt.
- - Gradually add the flour to the wet mixture until all combined. Stir in chocolate chips and blueberries.
- - Divide evenly among bread loaves and bake for 55 minutes or until a toothpick comes out clean.

Blueberry and Dark Chocolate Chip Pumpkin Bread

INGREDIENTS

DIRECTIONS

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