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Blueberry Pumpkin Bread

Contributed by: NAPSA

Blueberry Pumpkin Bread: A New Tradition

(NAPSA) - What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)

European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.

Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.

For more nutrition information and great blueberry recipes, visit www.blueberrycouncil.org.

Ingredients:

• 1 cup canned solid-pack pumpkin
• 3/4 cup sugar
• 1/4 cup orange juice
• 2 large eggs
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup fresh or frozen blueberries, not thawed
• White icing, optional

Serving Size: Makes 1 Loaf