Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup fresh or frozen blueberries (not thawed)
Directions
Preheat the oven to 350 degrees F. Butter an 8 1/2 x 4 1/2 in. loaf pan and set aside.
In a large bowl, beat with an electric mixer the pumpkin, sugar, orange juice, eggs.
In a small bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Add this to the pumpkin mixture, stirring until just combined.
Spoon 1/3 of the batter into the prepared pan. Fold the blueberries into the batter that remains in the bowl. Spoon the remaining batter into the prepared pan.
Bake 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.