High Protein Pumpkin Bread

High Protein Pumpkin Bread

Ingredients

1 cup / 8 oz / 245 gr pumpkin puree

2 egg whites (or 1 whole egg)

¼ cup / 60 ml water

¼ cup / 55 ml vegetable oil

½ cup / 3.5 oz / 100 gr brown sugar

1 cup / 4.5 oz / 125 gr whole wheat flour

¼ cup / 1 large scoop protein powder (vanilla or unflavored)

1 tsp baking soda

½ tsp fine grain sea salt

¼ tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

a pinch of black pepper

Optional: chopped walnuts or dark chocolate chips.

Directions

Preheat oven to 350°F (180°C).

Lightly grease and flour a loaf pan.

In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water, and sugar. Whisk until well combined.

In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix.

Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top.

Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don't want to bake all the moisture out of it.