Blueberry Pumpkin Bread
1 c white all purpose flour
2/3 c white whole wheat flour or oat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 c solid pack pumpkin
1/4 c undiluted evaporated milk
1/3 c canola butter or regular Smart Balance spread
1/2 c packed brown sugar
1 egg
1 c blueberries
1 T flour
Streusel instructions:
Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.
Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.
