Ingredients
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
Preparation
- Preheat an oven to 350 degrees.
- Grease a loaf or bundt pan and dust with flour.
- Sift together flour, baking soda, baking powder, salt and spices in a medium bowl.
- In a large bowl, beat butter until light yellow. 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. 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. Allow the bread to cool to room temperature before cutting. Serve alone, toasted, or spread with butter or cream cheese.
