Blueberry Pumpkin Cake Loaf

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INGREDIENTS:
3 Large cage free, brown eggs
1/2 Cup. Organic amber coconut palm sugar
1/3 Cup raw, unfiltered honey ( I use local)
1 Cup. Organic pumpkin puree
1/3 Cup chosen blend oil
1 1/2 Cups almond flour/meal
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. Himalayan pink sea salt
2 tbsp. Dried blueberries
1 scoop of your favorite unflavored protein

DIRECTIONS:

1. Preheat oven to 350 degrees. In a 9x5 loaf pan line with parchment paper. Set aside.
2. In a mixing bowl combine eggs, coconut sugar, honey, pumpkin purée, and Chosen Blend oil. Mix well, set aside.
3. In separate mixing bowl combine almond flour, baking powder, cinnamon, nutmeg, salt, and protein. Blend well.
4. Adding 1/3 of your dry mixture into your wet ingredients, mix until smooth consistency is reached. Pour into loaf pan and sprinkle with blueberries.
5. Bake for 30-45 minutes, cake is done when knife can be stuck in the middle and come out clean.
6. Let cool on cooling rack for 1-2 hours. Frost with Maple Almond Butter Frosting and enjoy!
   

FACTS:
**PRE-FROSTING**
SERVINGS: 12
SERVING SIZE: 1 slice
ENERGY: 174.9
TOTAL FAT: 11G
CHOLESTEROL: 66.5MG
SODIUM: 115.4MG
POTASSIUM: 20.5MG
TOTAL CARBS: 15.7G
WHAT DOESN'T COUNT: 2.5G
WHAT COUNTS: 13.2G
NATURAL SUGARS: 10.7G
GAINS: 6.5G