By Paul Scally
Protein Pumpkin Loaf
2 steps
Prep:10minCook:1h
Fall season means pumpkin season, and this pumpkin loaf is full of protein, and with a good amount of fiber and healthy fats too. It's a great breakfast or dessert that I think you'll enjoy.
Updated at: Wed, 11 Dec 2024 02:21:09 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
4
Low
Nutrition per serving
Calories99.7 kcal (5%)
Total Fat3.2 g (5%)
Carbs10.8 g (4%)
Sugars1.3 g (1%)
Protein7.7 g (15%)
Sodium151.4 mg (8%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
13 servings
Instructions
Step 1
Blend all ingredients together in a food processor until smooth. Transfer batter to a bread pan lined with parchment paper.
pumpkin puree300g
baking soda½ tsp
oats¾ cup
chia seeds36g
natural peanut butter32g
protein powder60gbaking powder2 tsp
water1 cup
ground cinnamon2 tsp
liquid monk fruit5g
ground ginger1 tsp
ground nutmeg½ tsp
pb 2½ cupStep 2
Bake at 350F for at least 60 minutes, or a toothpick to the center comes out clean. Let cook on a wire rack before slicing.
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