It is a pumpkin-heavy time of year, what with Thanksgiving and Hallowe’en, so what better time to get your pumpkin baking on! Big shout out to Christopher Boyse, creator of the blog Do You Even Cook, Bro? which is chock-full of yummy high protein recipes, for this tasty treat, High Protein Pumpkin Loaf.
• 1 cup canned pumpkin puree (not pie filling)
• 1/4 cup egg whites (2 egg whites or 1 whole egg)
• 1/4 cup honey
• 1/3 cup cold water
• 1/4 cup coconut oil
• 1 cup oat flour
• 2 scoops or 1/2 cup vanilla protein powder (whey isolate is best for baking)
• 1 ½ tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp pumpkin spice (nutmeg, ginger and allspice)
• 1/2 tsp salt
• Pinch of black pepper
• Optional: oats, chopped walnuts, pumpkin seeds or dark chocolate chips.
1. Preheat oven to 350°F (180°C). Lightly grease a loaf pan with nonstick cooking spray.
2. In a medium bowl, combine pumpkin, egg whites, coconut oil, honey and water. Whisk until well combined.
3. In a separate bowl, combine oat flour, spices, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not over mix.
4. Pour the entire mixture into the loaf pan. If desired, sprinkle some oats, walnuts or mini dark chocolate chips on top.
5. Bake for 45 – 50 minutes. Bread is ready when a toothpick inserted into the center comes out clean. Be careful not to over bake.
6. Makes 8 generous slices.
Nutritional data per serving:
Total Fat 8 g
Cholesterol 8 mg
Sodium 438 mg
Potassium 110 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 2 g
Protein 11 g