Paleo Pumpkin Blueberry Bread Recipe

Name: Paleo Pumpkin Blueberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1 pinch sea salt; coconut oil; 1 cup blueberries

Servings: persons

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
1 pinch sea salt
coconut oil
1 cup blueberries

1
Preheat the oven to 375u00b0F.
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 inches.
8
Bake for 45-60 minutes or until the center is set.
9
Let cool for 5-10 minutes before serving warm.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cashews, 1/2 cup macadamia nuts, macadamia nut oil, 1 cup pumpkin puree, and more.

Yes, Paleo Pumpkin Blueberry Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Pumpkin Blueberry Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions