So, many of you know how “basic” I am when it comes to pumpkin flavored things, so I’m sure it’s no surprise that I would come up with a new pumpkin based bread recipe 😁.
I decided to combine my love for pumpkin with some carrot spice protein baking mix to create a perfect blend that would be moist and dense all at once. Instead of the usual banana base that I’ve found great success with as of late, I switched the mashed fruit out for a can of pumpkin purée to keep the carbs low and fiber on point, since the latter is especially important to me as a flexible dieter.
As you can see above, the pumpkin mixed with the other wet ingredients has a runny, almost baby food like consistency, but I promise it doesn’t stay that way for long, once you incorporate the dry ingredients, which is pictured below:
The batter once mixed, above, and once divided, below.
Pumpkin Carrot Protein Bread
Yields: 16 servings
🔸159g FlapJacked Carrot Spice Protein Pancake & Baking Mix
🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in cheesecake or vanilla
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸446g (approx 15oz can) of 100% pure pumpkin purée (not pie filling)
🔸150g plain Greek yogurt (I used 0% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in pumpkin pie
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
- Preheat oven to 350F.
- Place all wet ingredients and mix until smooth, then add all other dry ingredients until well blended.
- Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 30 to 40 minutes, depending upon oven, until toothpick comes out clean.
- Let cool & enjoy! Refrigerate any leftovers for freshness.
Nutrition information (approximate per serving):