This is the perfect addition to your classic Fall recipes. We all are familiar with pumpkin flavored everything, but using dried Pichuberry in this bread can add a new, sweet and tart twist that is sure to wow your guests this holiday season. Dried Pichuberry adds vitamin D, vitamin C, and vitamin A for anti-oxidant and immune boosting health.
Serves: 8 Serving Size: 1 slice (131 g)
Reboot Servings: 1.5 Grains & Starches, 0.5 Fruit, 0.3 Meat or Vegetarian Meat, 0.4 Sugar, 2.6 Fat
1 cup dried pichuberry, choppped
1 can (15 oz) pumpkin puree
¼ cup canola oil
2 whole eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon all spice
1 teaspoon salt
½ cup walnuts, chopped
- Preheat oven to 350 degrees F.
- Thoroughly combine the dried pichuberries, pumpkin puree, oil, eggs and vanilla extract in a large bowl. In a separate large bowl, combine the flour, sugar, baking soda, baking powder, all spice and salt.
- Gently fold in the dry mixture into the wet mixture until it is mixed well. Add the walnuts last.
- Spray a 9-inch loaf pan with nonstick spray. Add the batter and place in the oven on the middle rack. Bake for 60 minutes or until golden brown and a toothpick placed into the center comes out clean.
Kcal 331, Protein 8.5 g, Carb 44.2 g, Fat 13.9 g, Sodium 380.3 mg, Dietary Fiber 6.5 g
Fiber 26%, Vitamin C 7%, Vitamin A 167%, Vitamin D 16%, Calcium 7%, Iron 18%