I’m sitting in the living room right now, black sports bra and Lulu pants on, hair dye slicked through my hair like I ran grease through it. Or W-D40. Oh, I’m also eating a steak while sitting on the floor. I’m so weird. And I tend to get my hair dye everywhere when I dye it myself. I have it on my shoulder right now. Most likely on my back, which will be there for at least 3-4 days. Cool.
Why do hair stylists have to be so expensive? And why do people keep having to steal my credit card online? And go buy things at Disney World? It’s so inconsiderate. That’s where you spend my money? At the happiest place on earth? That’s just rude bro. And please do not email me and tell me ways to prevent credit card theft. I know them all…obviously. Credit card theft is so mean. Especially when your funds are limited like mine. I was going to feed all my readers with that money. Karma’s a b*tch bro. Just sayin’.
This weekend was pretty damn fun. Pretty much because it was all based around food. Birthday lunch for one of my best buddies Jake (he turned 30, what a stud), then 2 BBQ’s at our house, then Laura and I made pretty much every dessert under the sun. Lots of red meat consumed, many beers and bottles of alcohol thrown back, and lots of tan lines…or burns. Days in the park, followed by evenings in the back yard, and finished off with nights in the living room…I.LOVE.COLORADO. And I love my friends. Have you started to follow me on instagram yet @paleomg? I’m seriously an instagram feed now. It makes me feel like I know how to take pictures. Clever lil device.
I figured out a couple things this weekend:
- I have to start getting pedicures. Damnit. I hate being a girl. And having feet.
- I like steak WAY more than I thought. Paired with asparagus…even if it makes my pee smell.
- I still hate running. But I gotta get that Lake Powell bod. Balls.
- If the right song comes on, I instantly want to go dancing. Meaning anything by B.o.B. right now. I feel so cool when his songs come on. Fly, to be exact.
- My ass finally fit into a pair of Old Navy jeans. Thank gosh. It’s hard acting like a normal person.
- I love this quote, “We are all a little weird and life’s a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.” -Dr. Seuss.
So this recipe is stupid good. I’m not kidding. I was highly stoked about it. I based it off my banana bread recipe that I also tear up for whenever I make it. It’s kind of like eating a bakery, minus the gluten and bloating. I love fake bread. Ugh. Sometimes I talk WAY too much. Yeah, all the time.
Blueberry & Chocolate Chip Pumpkin Loaf
- Yield: 4-5 1x
Ingredients
- 1 medium banana (the browner, the better)
- 1/4 cup pureed 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
- 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.
- Now fold in your blueberries and chocolate chips.
- Grease a loaf pan with some coconut oil. I used a loaf pan that was 9×5 inches 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.
- 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.
_____________
You into this? I bet you’ll love this!
Dark Chocolate Raspberry Chia Banana Bread
Moist Chocolate Zucchini Bread (nut free)
________________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
I have honestly made this bread like 10+ times since discovering this site and everyone that I give it to/trick into eating it raves about it. Making it again today to take to work tomorrow, can’t wait to force more people to eat my Paleo snacks 😉 Thanks so much for this one!
ok it smells amazing and I’m sure tastes great- I doubled the recipe and put it in 2 loaf pans- it is totally cooked on the outside but not at all in the inside- it’s soo mushy still.. I’m putting them back in but I don’t know how it’s going to work out?! any advice?!
Hi Juli, I just made this loaf for the first time today and it’s delicious! A quick question, my loaf was hard to get out of the pan and it’s REALLY crumbly! It broke in half and is kind of falling apart! I did grease the loaf pan with coconut oil…did I not use enough? Or not cook it long enough? It was browned on top so I thought it was done. Thanks in advance for your advice. 🙂
I can’t stop making THIS!!! I had a little flop with some steamed sweet potatoes and was making this so I used the sweet potatoes instead of pumpkin!
This is a great bread – but even better, the banana / cashew / pumpkin / date mixture has become a staple breakfast item this month while doing our “Whole 30”. I whizz it up in the morning, warm it on the stove with a little pumpkin pie spice and have a fantastic “oatmeal” that makes me forget how much I am missing my usual breakfast. Thanks!
My sister told me about this recipe. She kept bragging about how good it was. She insisted that I had to make it. We made it tonight and you are right it is stupid good. I definitely will be making this again. Thanks Juli for this amazing recipe!!!
I want to make this as our treat since we will be done with Whole30 tomorrow! Quick question – this would work with coconut flour if I use less, right? About how much would you suggest to substitute? So excited to try this recipe!
check out my recipe for zucchini bread and use the same amounts of sunbutter and coconut flour in it instead of nuts 🙂
Wondering if this is freezable? I’m having a baby in a few weeks and would love to have some on hand for breakfast and snacking.
Thanks!! Looks yummy!
no clue, but worth a try!
OUTSTANDING!!!! =)
Oops! Forgot to rate it!!