Description
This pumpkin protein bread is made with almond flour and pea protein. It's gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1 cup almond flour (95g)
- 1/2 cup protein powder (50g)*
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup organic pumpkin puree
- 3 large eggs
- 1/4 cup egg whites
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients.
- Whisk in the wet ingredients. The batter is fairly thick.
- Pour the batter into your lined loaf pan.
- Place in the oven and bake at 350 degrees F for 60 minutes.
- After baking, cool the loaf for 5-10 minutes in the pan, then transfer to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
*I recommend a pea protein for this recipe. I used Nuzest vanilla pea protein.
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: 133
- Fat: 7.1 g
- Carbohydrates: 9.8 g
- Protein: 8.7 g