Grain-Free Protein Pumpkin Loaf Recipe

Fresh Baked Pumpkin Bread
Posted on August 27, 2013

Mmmm. Is there anything better than the smell of baked goods rising in the oven? I have fond memories of learning to bake at my mother’s elbow as a child.

Unfortunately, baking often takes a back seat to healthy eating regimes because processed goods are often packed with white sugar, chemicals and bad fats. Thankfully there are options for those of us with a serious need to “knead” (hehe!).

I developed this loaf recipe after testing out a few recipes I found floating around the internet. I finally seemed to have achieved the perfect amount of fluffiness, moistness and spice, while maintaing lots of nutrition.

I nearly melted from the smell wafting from the oven this morning. Give it a try. I’d love to know what you think.


Yields: 10 slices

Helpful Tools:

  • 2 glass mixing bowls (1 small, 1 large)
  • 1 hand mixer
  • Spoon measures
  • Cup measures
  • 1 loaf pan
  • 1 fork
  • 1 spatula

Ingredients:

  • 3 free-range, large eggs
  • 1 tsp pure vanilla extract
  • 2 Tbsp honey (or maple syrup)
  • 2 cups pumpkin puree (not pumpkin pie filling – way too sweet)
  • 2 cups ground almonds (Bob’s Red Mill or JK Gourmet)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 2 scoops Sun Warrior Warrior Blend Vanilla protein powder (or protein powder of your choice) – 1 scoop = 21g
  • 2 Tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp Pumpkin Pie Spice
  • Coconut oil (for coating the pan)

Methods:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a baking loaf pan with coconut oil.
  2. In large bowl beat eggs with a fork until well combined. Stir in vanilla.
  3. Add pumpkin puree and honey and beat with the electric mixer until well combined. About 1 minute.
  4. In small bowl combine ground almonds, sea salt, baking soda, baking powder, protein powder and spices.
  5. With the mixer set on low, slowly combine the dry ingredients into the wet ingredients periodically stopping to scrape down the sides of the bowl. Mix until everything is well combined.
  6. Scoop the mixture into your prepared loaf pan and smooth out the top with a spatula.
  7. Bake in he oven for 1 hour or until a toothpick comes out dry.

Let cool & enjoy. Best served with apple butter (like Wellesley’s), almond butter or remaining pumpkin puree.

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