Protein Pumpkin Bread

Pumpkin Protein Bread

Pumpkin Protein Bread

So, I ran in a 5k this weekend, and I was looking for a recipe to make for breakfast with some protein and carbs to make sure I had lots of energy before I ran. I found this awesome recipe on for pumpkin protein bars. I decided to try it out, and was happily surprised. The bread turned out super moist and delicious. Definitely going to make this one again. A great plus, the recipe is (basically) fat free too. Amazing!

Nutrition (without walnuts): 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein
Nutrition (with walnuts): 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein



Los Ingredientes

½ C Xylitol Brown Sugar Blend (Ideal) (I used unrefined coconut sugar instead)
1 – 4 oz. jar baby food applesauce (I just used a normal apple sauce cup)
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1 – 15 oz. can of raw pumpkin
2 cup oat flour (I used 1 cup whole wheat flour and 1 cup oat flour since a just had a little bit left in the bag)
2 scoops vanilla whey protein
½ cup almond milk
½ cup chopped walnuts (optional)


Preheat the oven to 350.
Spray a 9 X 13 Pyrex dish with non-stick spray. (I only have a 9×9 baking dish so I used that instead. I also just melted some coconut oil and brushed that inside the pan instead of the non-stick spray.)
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min. (I topped mine with some sliced almonds instead of adding the walnuts, and since I used a smaller pan, I had to bake mine for about 38 minutes.)
Makes 24 squares.

You can find the original recipe, here!


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