PROTEIN Pumpkin Bread Recipe

If you like pumpkin bread and have always wanted a healthier alternative then this high fiber, quick, and delicious Protein Pumpkin Bread recipe has your name on it!

Here is the recipe:

• 1/2 Cup (40g) Rolled Oats
• 12 Tablespoons (84g) Coconut Flour
• 4 Scoops (120g) Vanilla Protein Powder
• 4 Tablespoons (26g) Flaxseed Meal
• 1/3 Cup Sweetener
• 1 Teaspoon Vanilla Extract
• 1 Large Egg
• 2 Teaspoons Ground Cinnamon
• 2 Teaspoons Pumpkin Pie Spice
• 2 Cups (488g) Pure Pumpkin
• 1/4 Cup (61g) Unsweetened Apple Sauce
• 6 Tablespoons (92g) Liquid Egg Whites (or 2 Large Egg Whites)
• 3 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda

Calories in the WHOLE recipe:

• Calories: 1464
• Fat: 36g
• Saturated Fat: 14g
• Sodium: 1021mg
• Carbs: 134g
• Fiber: 63g
• Sugar: 39g
• Protein: 151g

Calories in each piece (if you make 12):

• Calories: 122
• Fat: 3g
• Saturated Fat: 1.1g
• Sodium: 85mg
• Carbs: 11.1g
• Fiber: 5.2g
• Sugar: 3.2g
• Protein: 12.5g

Combine all of your ingredients into a food processor (if you decide to use a bowl just make sure you turn your Rolled Oats into oat flour before mixing everything together). Process everything together while scraping down the sides if need be. Take out 2 bread pans, coat them with some non-stick cooking spray, and then evenly distribute your mix into them. Top your bread with whatever you want. Bake on 325°F/162°C for 25:00-30:00. Mouthgasm!

Tips:

• Top with some fat free cream cheese!
• Put them in the fridge and it should last between 5-7 days!