Protein Pumpkin Loaf
Warming, slightly sweet and packed with protein and fiber.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup full-fat greek yogurt
- 1/4 cup mashed banana about 1 small banana
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 2 eggs plus 1 egg white
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
- coconut oil or avocado oil for greasing the loaf pan
Dry Ingredients
- 1 1/4 cup oat flour or rolled oats ground in a coffee grinder
- 1/3 cup almond flour
- 3/4 cup Autumn's Vanilla Protein Powder
- 1 tablespoon ground chia seeds
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1/3 cup zero added sugar dark chocolate chips
Instructions
- Preheat the oven to 350 F. Grease a 9x5 inch loaf pan or line it with parchment paper.
- Prepare the flax egg: In a small bowl, mix the ground flax seeds and 3 tablespoons warm water. Let this sit for a few minutes while you prepare the wet ingredients.
- Mix the wet ingredients: In a large bowl, add all of the wet ingredients (including the flax egg) and whisk until smooth.
- Mix the dry ingredients: In a separate bowl, add all dry ingredients except for the chocolate chips and whisk to combine.
- Combine all ingredients: Pour the dry ingredients into the wet ingredients stirring gently until just combined. Make sure to not over-mix the batter to avoid a gummy texture. Fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan. Set a timer for 30 minutes. After the initial 30 minutes, tent the loaf with foil and bake for an additional 20-30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and serve: Let the loaf pan cool for 10 minutes before removing the loaf. Transfer to a wire rack to completely cool before slicing. Slice into 10 even pieces. Store any leftovers in an airtight container or wrap with plastic wrap and store in the fridge.
Notes
- The foil tent helps to prevent the outside of the loaf from getting too brown before the inside is cooked all the way.
- You can make your own oat flour by grinding rolled oats in a coffee or herb grinder.
- You can also grind your own whole chia seeds and flax seeds in a coffee or herb grinder.
- All ingredients are naturally gluten-free. However, if you are celiac or very sensitive to gluten, make sure to double check that all the brands you choose are tested for gluten.
Equipment
Nutrition
Carbohydrates: 27g | Protein: 14g | Fat: 7g | Fiber: 55g
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