Blueberry and Chocolate Pumpkin Loaf

Ingredients

• 1 medium banana (the browner, the better)
• 1/4 cup pureed pumpkin (I used canned Pure Pumpkin)
• 1/4 cup blueberries
• 1/8 cup Enjoy Life Chocolate Chips or dark chocolate chips
• 1.5 cups roasted unsalted cashews
• 1 cup almond meal/flour
• 2 tablespoons walnut oil
• 2 eggs, whisked
• 1 tablespoon raw honey
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch of salt

Instructions

1. Preheat oven to 375 degrees.
2. Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
4. Then add your peeled banana and pureed pumpkin to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste. Taste it. It’s stupid delicious.
5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
6. Now fold in your blueberries and chocolate chips.
7. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
8. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
9. Let bread cool for about 10 minutes.

Notes

Be careful how many blueberries you add, it can get a bit too moist if you’re not careful.