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


  1. Preheat oven to 350 degrees F.
  2. Thoroughly combine the 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.
  3. Gently fold in the dry mixture into the wet mixture until it is mixed well. Add the walnuts last.
  4. 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.
  Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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