Blueberry Pumpkin Bread Recipe

Ingredients:

6 measures  flour

1 teaspoon sea salt

3 teaspoon ground cinnamon

2 teaspoon ground ginger

1 container canned pumpkin puree ( 350ml)

5 free range eggs

1/2 cup cooking oil

1/4 container fresh milk (250ml)

1 cup granulated sugar

2 teaspoon vanilla

1/2 kl. blueberries

Directions:

High temperature broiler to 450 degrees F. Spread a roll dish with cooking shower.

In a medium blending dish, filter together flour, heating powder, salt, cinnamon and ginger. In a huge blending dish, beat together pumpkin, eggs, oil, drain, sugar and vanilla until decently consolidated. Beat in dry fixings until recently joined. Spread 1/3 of the player into container. Mix blueberries into remaining player, then place hitter in skillet. Heat around 50 minutes, or until brilliant tan, and a toothpick embedded into cake turns out with damp morsels connected. Cool on a wire rack.