Pumpkin Pecan Protein Bread

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I really enjoyed the banana walnut protein bread that I made, but since it’s now #PumpkinSeason I wanted something to celebrate the occasion. So, I put my thinking cap on and came up with this awesome recipe to satisfy my most basic obsession!

INGREDIENTS:

๐Ÿ”ธ15 oz can white beans, drained and rinsed

๐Ÿ”ธ366g pure pumpkin

๐Ÿ”ธ155g Muscle Egg pumpkin spice protein drink (or plain egg whites)

๐Ÿ”ธ1 egg

๐Ÿ”ธ100mL pumpkin spice almond milk (or milk of choice)

๐Ÿ”ธ50g pumpkin spice cream cheese

๐Ÿ”ธ100g FF cream cheese

๐Ÿ”ธliquid stevia or sweetener of choice (I use 30-40 drops)

๐Ÿ”ธ66g SF cinnamon swirl quick bread & muffin mix

๐Ÿ”ธ80g oat flour (or regular flour)

๐Ÿ”ธ2 scoops (60g) De Novo Nutrition Max MPS Whey in White Cake

๐Ÿ”ธ28g coconut flour

๐Ÿ”ธ56g chopped pecans

๐Ÿ”ธ1-1 1/2 tsp cinnamon

๐Ÿ”ธ1-2 tsp pumpkin pie spice

๐Ÿ”ธ1/2 tsp salt

๐Ÿ”ธ1/2 tsp baking powder

๐Ÿ”ธ1 tsp baking soda

DIRECTIONS:

-Mix all wet ingredients in food processor, then add dry. Add baking powder/soda at the end. Sprinkle pecans evenly over each loaf once batter poured or incorporate into mix before pouring.

-Bake at 350F for approx 25-30 minutes (times are for 8 well mini loaf pan, adjust accordingly depending on type/number of dishes used). Take out when toothpick comes out clean. Best when cold from fridge IMO.

2 thoughts on “Pumpkin Pecan Protein Bread

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