Wild Blueberry Pumpkin Bread

Recipe by Jen Bates for Wyman’s


  • 1 cup (120g) Wyman’s Wild Blueberries
  • ½ cup (118g) vegetable oil
  • 2 eggs
  • ½ can (212g / 7.5 oz) pumpkin
  • 1 ½ cups (212g) all purpose flour
  • 1 ½ cups (300g) sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp cinnamon
  • ¼ tsp ginger

Note: The spices can be substituted with 1 ½ tsp pumpkin pie spice


Preheat the oven to 350℉. Prepare a bread pan with nonstick spray, set aside.

Whisk the vegetable oil, eggs, and canned pumpkin in a small bowl. In a medium bowl mix the flour, sugar, salt, baking powder, baking soda, nutmeg, allspice, cinnamon, and ginger. Fold the wet ingredients into the dry until just combined. Fold in the Wyman’s Wild Blueberries. Spread into the prepared bread pan and bake for 60-70 minutes until a toothpick comes out clean or a temperature probe reads 190℉.

Set on a cooling rack and allow to cool for 10 minutes. Remove bread from pan and allow to cool remainder of the way.

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!