Blueberry & Chocolate Chip Pumpkin Loaf

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 331.0
  • Total Fat: 18.8 g
  • Cholesterol: 46.5 mg
  • Sodium: 267.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Blueberry & Chocolate Chip Pumpkin Loaf calories by ingredient
Report Inappropriate Recipe

Submitted by:


Recipe taken from
Recipe taken from

Number of Servings: 8


    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


1. Preheat oven to 375 degrees.
Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food
processor to grind down.
Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a
cashew butter.
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.
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.
Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3x5.2 inches (weird numbers) and it
worked well. You could use smaller for taller loaf of bread, just may cook differently.
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.

Serving Size: Makes 8 - 3/4 inch slices

Number of Servings: 8

Recipe submitted by SparkPeople user JOGGERSLIFE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.