- Yield:3 Servings
- Difficulty:Moderate
- Time:35-40 minutes
Autumn is in full swing and it’s time for pumpkin everything! I figured I would do my part and create as many things pumpkin as possible. So, here’s one of my protein bread recipes in pumpkin flavor. This is a moist and lovely protein bread that has a better nutritional profile than a store bought protein bar with less junk in it. No high fructose corn syrup, no sugar alcohols, no glycerin, no nasty chemicals. Your body will thank you for it! It is not overly sweet, but you can make it that way if so desired. If you would like to make it gluten-free, feel free to make it with gluten-free oats.
This is an original creation (I could have googled a recipe because they are all over the internet), but I wanted to create one myself as I did the pumpkin spice protein pops and the liquid pumpkin pie protein shake—see my Training Table blog for those recipes. The reason I look to create my own recipes (aside from the fact that it’s fun) is that I want a certain macro profile within a meal, and when you are baking with protein you have to have a certain ratio of ingredients so that the product doesn’t come out dry and rubbery. If you want a certain ratio of macronutrients, a lower glycemic index, a measured amount of good fat that’s good for your body and not just the texture of the baked goods in question, and a yummy whole serving of whey protein then some food science has got to come into play. Not to worry—you can leave that to me!
Another thing I wanted to create was a food that is not in dire need of refrigeration and can be thrown in a container and tossed in the gym or work bag and eaten a few hours later. It will definitely power you through a workout or help you beat the 2:30 feeling, especially when paired with an EFX VitaDrive multivitamin!
Ingredients:
- 2 scoops of vanilla EFX Sports Protein 6
- ½ cup pumpkin puree
- ¾ cup water
- 1/3 cup egg whites
- 2 tbsp. Extra virgin olive oil
- ½ cup instant or 5 minute rolled oats or oat flour
- 1 stevia packet
- 1 monk fruit packet
- 2 pinches of sea salt
- 1 tsp. baking powder
- 1/8 tsp. Cloves
- 1/8 tsp. pumpkin pie spice
- 1 ½ tsp. cinnamon
- Nonstick spray
Directions:
You will want your pumpkin puree to be more watery than it is naturally whether or not you use your own pumpkin puree or canned pumpkin puree (which is actually squash). It should be more like the consistency of applesauce, so you are going put it in a bowl and take a hand mixer and beat in about ½ of the water I suggested and see how this looks. If it still looks thicker than applesauce, add some more water. Keep adding it until it looks like applesauce. Then add the other ingredients to the bowl and mix in with the pumpkin.
Hit a loaf pan with a nice coat of nonstick spray, and then pour the batter into it. Slap it in the oven and bake for about 30 minutes. I usually poke it with a skinny knife. If it comes out clean, then it’s done. If there’s wetness on it, then leave it in there for another 6-8 minutes and check it again. Your house should start smelling really good right about now! Who needs air freshener? Anyway, once it’s done, take it out and let it rest on the counter until it cools off. Try not to touch it until then—I dare ya!
Nutrition:
Protein: 22.6 g
Fat: 10.86 g
Carbs: 11.36 g
Fiber: 2 g
