Gluten-Free, Lactose-Free, Refined Sugar-Free and EGG-FREE!
My favorite part about fall, besides fall fashion, is pumpkin flavored everything!! My Pumpkin Protein Bread makes it to the top of my fall recipes. I make it every year and it tastes better every time. I made it last year for Thanksgiving, amongst other desserts, and my Grandfather LOVED it. He’s diabetic and loved that it was full of flavor without being overly sweet like a lot of pumpkin breads are. Gluten-Free, Lactose-Free, Refined Sugar-Free and EGG-FREE. Also Dairy-Free if you don’t use whey protein in this recipe, which would make it Vegan as well. A dessert for all ages and all lifestyles. 🙂
1 C. Gluten-Free Oat Flour
8 Tbsp. ProSupps Isolate (Chocolate or Vanilla.. I like to use chocolate!) *Shaunna10 at checkout for discount
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1/4 Tsp. Cinnamon
1/4 Tsp. Pumpkin Pie Spice
1/8 Tsp. Stevia Extract Powder
3 Flax Eggs (3 Tbsp. Flax Meal + 9 Tbsp. Water)
1/2 C. Unsweetened Vanilla Almond Milk (Replace with water to make a Nut-Free version)
1/4 C. Unsweetened Apple Sauce
1/4 C. Pumpkin Puree (NOT CANNED PUMPKIN PIE MIX!)
Coconut Oil Nonstick Cooking Spray
Preheat oven to 350.
In a small bowl mix Flax Eggs. (3 Tbsp. Flax Meal + 9 Tbsp. Water) Set aside allowing them to sit for 2 minutes to become gel-like.
In a large bowl mix oat flour, protein powder, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Add flax eggs, unsweetened vanilla almond milk, apple sauce, pumpkin puree and stevia extract powder. Stir until combined.
Spray 9×9 Pyrex loaf pan with coconut oil nonstick cooking spray.
Pour batter into loaf pan.
Bake approximately 25-30 minutes or until toothpick inserted in the center comes out almost clean. (Mine took the full 30 minutes)
Let fully cool before cutting.
Cut into 6 big slices.
Cover and store extras in the refrigerator. It will spoil if left out because there are no preservatives in the bread!
(I personally prefer mine chilled. Making it the night before and eating it the next day is my favorite. Just make sure the bread is fully cooled before you put it in the refrigerator!)
*Optional: To add extra sweetness drizzle with raw honey:)