Monday, September 25, 2017

Protein Pumpkin Bread

                                                       
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

Ingredients:

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

Directions:

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

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