Protein Pumpkin Bread
This protein pumpkin bread is the best fall treat! With 8 grams of protein per slice, it's the perfect macro-friendly snack for when the weather starts to get cold.
Servings: 10 people
Calories: 142kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 scoop unflavored casein protein
- 1 scoop Ghost Cinnabon protein
- 1 egg
- 1 can (15 oz) pure pumpkin
- 1/4 cup orange juice
- 1 cup sugar free maple syrup
- 2 tbsp milk chocolate chips
Instructions
- Preheat oven to 350° F. In a large bowl combine flour, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, salt, and protein. Mix until no clumps remain.
- In a separate bowl add egg, pumpkin, orange juice, and maple syrup. You can fold in the chocolate chips now, or top them off before placing the bread in oven.
- Mix the wet ingredients and dry ingredients together with a rubber spatula, or a wooden spoon. There will be a few lumps. Do not over-mix.
- Pour the batter into a loaf pan. Bake for 45 minutes at 350° F. The bread will be done when a toothpick inserted in the center comes out mostly clean.
- Allow the pumpkin bread to cool completely in the pan on a wire rack, before removing and slicing.
Notes
Cover and store leftover protein pumpkin bread at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 78mg | Potassium: 158mg | Fiber: 3g | Sugar: 4g
