Pumpkin is one of the best Fall/Winter seasonal foods because there are so many ways to use it! My absolute favorite is Pumpkin Bread! The trouble that I found when looking for a good recipe was that nothing suited all of my needs. Not only did I need a gluten-free recipe, but I wanted something with some added protein, low or no sugar, and low fat. After some trial (and a little error), I got it right on my own. My recipe is not super sweet, so it’s perfect to add to any meal, especially during the holidays! It’s very moist and packed with holiday spices to lift up the flavor! If you like a really sweet bread, just sub the maple syrup for all stevia. I used an 8 ½ x 4 inch loaf pan and easily made 10 big servings!
With 10 slices, each slice is 169 calories with 30 grams Carbs, 3 grams of Fat, and 6 grams of Protein.
PREP TIME: 15 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour
INGREDIENTS FOR BREAD:
- 1 1/4 cups gluten free baking flour
- 1scoop Quest multi-purpose protein powder
- 1 TBS pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 6 TBS maple syrup
- 1/4 tsp stevia
- 1 tsp vanilla extract
- 1/8 cup unsweetened vanilla almond milk
- 1/4 cup rolled oats
- 1/4 cup brown sugar (not packed)
- 1 tbs coconut oil, melted
- 1 TBS gluten-free flour
- Dashes of cinnamon & pumpkin pie spice
Preheat the oven to 350 degrees. Spray bread pan with cooking spray. For the bread: Mix the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients. Add the wet ingredients to the dry ingredients and stir until combined. Pour into pan and smooth out batter. Combine all ingredients for topping in a separate small bowl. Sprinkle the topping evenly over the batter. Bake at 350 for 45 minutes (until a toothpick comes out clean).