Pumpkin Protein “Bread”
Happy Fall, Y’all!
My favorite time of year has finally arrived! Although October in Florida is not even remotely akin to the crisp Oregon autumns of my nostalgic fantasies, I still jump on the harvest wagon every year. Boots, scarves, tights, apples and all-things pumpkin are integral parts of my daily celebration. One of my favorite treats is pumpkin bread. But, when loaded with sugar, oil & all-purpose flour, I have to restrict my portions. No fun! So I’ve adapted a recipe I found for pumpkin protein bars from Jamie Eason on bodybuilding.com to make my healthy pumpkin “bread” dream come true!
- 1/4 cup stevia (brown sugar version if possible)
- 1/2 cup unsweet applesauce
- 2 tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. ground clove
- 1 tsp allspice
- 1 tsp nutmeg
- 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 C oat flour TIP: I didn’t have any on hand so I put 2 cups of dry oatmeal in the food processor & voila – oat flour!
- 2 scoops vanilla protein powder
- ½ cup almond milk
- ½ C chopped walnuts (optional)
PREHEAT oven to 350 degrees & spray a 9×13 glass baking dish
MIX stevia, applesauce, pumpkin, cinnamon, nutmeg, cloves, ginger, egg whites, vanilla in a large bowl until blended.
In a separate bowl, combine oat flour, protein powder, baking powder, salt, and baking soda. Slowly add dry mix to wet mix and combine. Add almond milk and walnuts (optional) at end.
Spread mix in pan until even.
Bake at 350 for 30 minutes.
Slice into 12 bars.
Nutrition (without walnuts): 1 square = 94 calories, 1.4 g fat, 16 g carbs, 7.4 g protein
Nutrition (with walnuts): 1 square = 126 calories, 4.6 g fat, 16 g carbs, 8 g protein
As a part of my nutrition plan, I have 2 squares for either a morning or afternoon snack. Have fun with it and try adding chocolate chips, shaved coconut, other nuts, etc. Enjoy!