Love having a slice or two of this bread as a snack, or a few slices for breakfast (loaded with peanut butter, obviously). I'm working on keeping my recipes simple (i.e. no more crazy ingredients). Mostly because:
1. It's unnecessary
2. I don't have time
3. You don't have time
Here we go:
Protein Pumpkin Bread
1/2 cup coconut flour
1 scoop vanilla whey protein (I used Cellucor)
1/3 cup stevia for baking
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup canned pumpkin
3/4 cup egg whites
1/2-3/4 cup unsweetened almond milk
3 tablespoons creamy peanut butter
1 teaspoon vanilla
1. Preheat the oven to 300 F.
2. Mix the dry ingredients together in a bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients (add more almond milk if necessary, but you want a nectar-thick batter).
3. Spoon the batter into a bread loaf pan lined with parchment paper (for easy removal). Cook about one hour and 10 minutes or until knife comes out clean.
4. Let cool and cut into 8 slices. I recommended refrigerating them (I like the texture better when they are chilled).
Nutrition Information for 1 slice: 103 calories, 4 g Fat, 8 g Carbs, 8 g Protein