Blueberry Pumpkin Bread

BLUEBERRY PUMPKIN BREAD
from the Blueberry council

Ingredients
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional (recipe follows)

Instructions
Preheat oven to 350°F
Butter an 8-½ x 4-½ inch loaf pan
In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
In small bowl, stir flour, baking powder, salt and pumpkin pie spice
Add to pumpkin mixture
Stir just until combined
Spoon 1⁄3 of batter into pan
spread evenly
Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
Cool in pan on a rack for 10 minutes
Turn out onto rack
Cool completely
May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
If desired, drizzle with White Icing (recipe follows)
White Icing
In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup
Yield: 1 loaf