Pumpkin Protein Bread
A favorite protein powder recipe for fall…or any time of year!
Pumpkin Protein Bread
If you are looking for a recipe that packs a punch of protein while giving you just enough sweet to curb any craving, then it is time to pull out the pumpkin! My FITBODY Pumpkin Protein Bread recipe uses my favorite protein powder – Beverly International’s Ultimate Muscle Protein along with 100% Pumpkin Puree and a surprise ingredient of Graham Flour. Graham flour is the perfect high fiber addition to make this hearty, rustic & super healthy loaf. Whether you are looking for a healthy recipe that your family will love or one to bring to your favorite fall outdoor activity, my Pumpkin Protein Bread will be a great option for you! I hope you enjoy it as much as I do!
Ingredients:
2 Scoops Ultimate Muscle Protein – Vanilla
3/4 Cup Graham Flour
2 TSP Baking Powder
1 TSP Cinnamon
1/4 TSP Pumpkin Pie Spice
1 Pinch Salt
1/2 Cup 100% Pumpkin Puree
1/4 TSP Vanilla
1/4 Cup Sugar Free Syrup
1/8 Cup Water (this is approximate – use enough to make the mixture batter-thickness)
Nutrient Profile:
1 Piece
Calories: 215
Protein: 18 g
Carbs: 32 g
Fiber: 6 g
Fats: 3 g
Directions:
Combine all dry ingredients in a large mixing bowl and mix together thoroughly.
Fold in wet ingredients and enough water to bring the mixture to a batter consistency.
Spray a small loaf pan lightly with a non-stick cooking spray like Pam. Pour batter into baking pan.
Bake at 375 degree for 18 mins until firm to the touch. Bread is ready when the top is firm and a soft golden brown.
Makes 3 servings
Get Beverly International’s Ultimate Muscle Protein at FITBODY.com
