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Paleo Pumpkin Blueberry Bread

Blueberries are calling your name, spring is finally here. Whip up this Paleo Pumpkin Blueberry Bread and enjoy the sun! by , updated Posted on

Paleo Pumpkin Blueberry Bread
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, Studio Manager & Barre Instructor at The Dailey Method, Personal Trainer & Small Group Fitness Instructor at Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

I’m kinda backed up over here. Oh, get your head out of the toilet, I’m talking about blog posts, silly. I have about 50 drafts that I’ve started and not published, so I’m just gonna start pumpin’ these puppies out (at least that’s my plan). So let’s start with this Paleo Pumpkin Blueberry Bread recipe. :)

I know, I know…pumpkin is a fall vegetable, but if you happen to be like me and freeze pumpkin in large quantities during the fall, then you may just have some in your freezer. And, if not, you’ve got a couple different options.

Go pick up some organic canned pumpkin from the store (just be sure Pumpkin is the first, and only, ingredient on the list).

Another alternative? Pin (or bookmark) this recipe and save it for later. :)

Paleo Pumpkin Blueberry Bread

This recipe does not include any added Paleo-approved sugar. The banana, cinnamon, pumpkin pie spice and fresh blueberries add enough natural sweetness that no additional sugar is really necessary, but if you’re so inclined, feel free to add some raw honey or 100% pure maple syrup to step 5 below.

Paleo Pumpkin Blueberry Bread

Yield: 4-8 Servings

Ingredients

  • 1 cup cashews
  • 1/2 cup macadamia nuts
  • macadamia nut oil
  • 1 cup pumpkin puree
  • 1 banana
  • 2 eggs
  • 1 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • a pinch of coarse ground sea salt
  • coconut oil
  • 1 cup blueberries, fresh or frozen

Directions

  1. Preheat the oven to 375°F
  2. Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
  3. Drizzle macadamia nut oil while the blade is going until you have nut butter.
  4. Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
  5. In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
  6. Mix until combined then fold in blueberries.
  7. Coat a bread pan with coconut oil and pour your mixture in.
  8. Bake for 45-60 minutes or until the center is set.
  9. Let cool for 5-10 minutes before serving warm.
  10. Enjoy! :)

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