Blueberry Pistachio Pumpkin Bread

A fresh sugar pumpkin from the Farmer’s Market  and the nutritional virtues of pistachios and blueberries were the inspiration for this quick bread that exceeded even my own high expectations. Moist and flavorful with bursts of sweetness from the dried blueberries, it’s great for breakfast, brunch, snacking and even dessert.  The roasted pumpkin, pistachio and blueberry combination definitely deserves more exploration. Pancakes? Muffins? Stuffing?  I’m sure to put these healthy ingredients  in a wide range of creative culinary creations!

I made this in a bundt pan (because those pans are fun for quick breads) but a regular loaf pan would be just fine as well.

Ingredients for Blueberry Pistachio Pumpkin Bread:

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree, preferably from a roasted sugar pumpkin
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 1 stick butter, softened but not melted
• 2 eggs
• 1/4 cup water
• 1/2 cup dried blueberries
• 1/2 cup shelled pistachios, crushed
• Flour for dusting blueberries and pistachios

Directions for making Blueberry-Pistachio Pumpkin Bread:

• Preheat an oven to 350 degrees.
• If using a fresh sugar pumpkin, make a few incisions with a knife around the top, put into the oven on a baking sheet and roast for 1 hour 45 minutes to two hours, or until the pumpkin is easily pierced with a knife.  Cut out the top stem portion and allow to cool until easy to handle. Cut the pumpkin into fourths, scrape out the seeds and membranes. Remove the flesh of the pumpkin to a fine strainer placed over a bowl and allow to drain. After any excess liquid has passed through, measure 1 cup of the pumpkin for the bread. the excess liquid can be used in place of the 1/4 cup water, or used in a variety of recipes such s soup and stews. The yield of puree will vary from pumpkin to pumpkin, but will average 1 1/2 to 2 cups.
• Grease a loaf or bundt pan and dust with flour.
• Sift together the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.
• In a large mixing bowl, beat the butter until light yellow in color. Add the sugars in four additions, beating thoroughly between additions. Add the eggs one at a time, again mixing thoroughly after each one. Beat in vanilla, then the water (or pumpkin liquid). Stir in the cup of pumpkin puree.
• Add the bowl of dry ingredients into the wet ingredients by thirds, mixing thoroughly with a spoon between additions.
• Dust the dried blueberries and crushed pistachio nuts with flour, shaking off the excess. This will prevent them from falling to the bottom of the bread! Stir into the batter.
• Pour the batter into the prepared baking pan and bake for 1 hour to 1 hour 10 minutes, or until nicely browned and a toothpick inserted into the bread comes out clean.

Allow the bread to cool in the pan for several minutes, then invert to remove onto a cooling rack. Sprinkle the top with  a little sugar if you’d like…..and now for the hard part! Allow the bread to cool to room temperature before cutting – it is going to be fragile until then, but will firm up when cool. Wonderful as-is, toasted, or spread with butter or cream cheese. Enjoy!