Serves: 8 Serving Size: 1 slice (131 g)
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