Pumpkin And Blueberry Bread With Maple Syrup Butter

This sweet pumpkin and blueberry bread is a delicious way to start your day.

The ingredient of Pumpkin And Blueberry Bread With Maple Syrup Butter

• 2 cups 300g self raising flour
• 1 cup 200g caster sugar
• 1 tsp ground cinnamon
• 1 2 tsp ground ginger
• 1 4 tsp ground nutmeg
• 1 cup mashed pumpkin see notes
• 2 eggs lightly whisked
• 150g butter melted cooled
• 1 2 cup 125ml milk
• 3 4 cup 75g frozen blueberries
• 200g butter softened
• 1 3 cup 80ml maple syrup

The Instruction of pumpkin and blueberry bread with maple syrup butter

• preheat oven to 180c grease and line and 10cm x 22cm base measurement loaf pan with baking paper allowing the 2 long sides to overhang
• combine the flour sugar cinnamon ginger and nutmeg in a large bowl combine the pumpkin eggs butter and milk in a large jug whisk to combine add to the flour mixture and stir to combine add blueberries and stir to combine pour into the prepared pan bake for 1 hour or until a skewer inserted in the centre comes out clean set aside for 10 minute before turning onto a wire rack to cool
• meanwhile to make the maple butter use and electric beater to beat butter until pale add syrup and beat until well combined
• cut pumpkin bread into slices serve toasted with maple butter

Nutritions of Pumpkin And Blueberry Bread With Maple Syrup Butter

fatContent: 622 834 calories
saturatedFatContent: 37 5 grams fat
carbohydrateContent: 23 1 grams saturated fat
sugarContent: 68 3 grams carbohydrates
fibreContent: 36 2 grams sugar
proteinContent: n a
cholesterolContent: 6 7 grams protein
sodiumContent: 136 milligrams cholesterol

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