One of my favorite fall flavor combinations is that of cranberry & pumpkin. They tend to compliment each other very well, regardless if the result is more sweet or savory. For this particular recipe, I opted to go the sweet road, and create a delicious protein packed bread. I made this into a single loaf, which I divided into 8 servings, but this can easily be made as muffins or even mini loaves of bread.
🔸315g pure pumpkin puree (not pie filling)
🔸113g pumpkin spice applesauce (or regular)
🔸92g liquid egg whites
🔸15 drops unflavored liquid stevia
🔸15 drops liquid vanilla flavored stevia
🔸33g Pillsbury sugar free cinnamon swirl quick bread mix
🔸45g De Novo Nutrition Max MPS white cake whey protein
🔸49g Dymatize Elite whey protein in snickerdoodle
🔸1/2 tsp pumpkin pie spice
🔸1/2 tsp ground cinnamon
🔸40g reduced sugar dried cranberries
🔸approximately 2 Tablespoons Walden Farms cranberry sauce & fruit spread (optional)
- Combine all ingredients except for the cranberry sauce and about 1/3 of dried cranberries in a bowl and mix until well blended.
- Preheat oven to 375.
- Pour into a parchment paper lined or well greased loaf pan and top with cranberry sauce & remaining dried cranberries and bake for 40-50 minutes, or until toothpick comes out clean.
- Remove from oven and cool before enjoying.