High-protein pumpkin Bread

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It's that time of year when pumpkin is all the craze and well it just makes me happy.  I am drinking TAZO pumpkin Chai as I type this and it is just so good.

If you're in the mood to bake, but want something that won’t put you over in your macros, this recipe is just for you.  To get the serving size right, when you enter it just visualize 7 pieces and cut accordingly so that they are even.  


Cravewell Protein Pumpkin Bread

Macros per serving (this is real!)

C-14

F-1

P-11

INGREDIENTS: 

1.5 cups of canned pumpkin

2 scoops of protein powder (I used cellular cinnamon swirl, but vanilla or chocolate should work just fine as well)

9 tbsp of liquid egg whites

1/4 cup rolled oats

1/2 cup gluten-free flour

1/5 tsp of baking soda

6 oz of light and Fit vanilla yogurt (greek yogurt will work as well)

2 tbsp of cinnamon.

 

DIRECTIONS:

Preheat the oven to 350

Put all the ingredients in a blender.

Blend for at least a minute.

Pour in a bread pan

Cook for 40-55 minutes depending on the strength of your oven.