High Protein Pumpkin Bread
A delicious nutritionally packed sweet bread filled with my fall favorites - pumpkin and cinnamon.
**NUTRITION PER SLICE**
Calories - 214.5, Total Fat - 9.0g, Saturated Fat - 4.1g, Polyunsaturated Fat - 0.4g, Monounsaturated Fat - 2.1g, Cholesterol - 55.5mg, Sodium - 213.4mg, Potassium - 201.7mg, Total Carbohydrate - 27.9g, Dietary Fiber - 4.5g, Sugars - 14.0g, Protein - 7.8g
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 10
halloween
hb
collspxhb
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 large eggs
- 1/4 cup brown sugar
- 1/4 cup chia seeds
- 1 1/2 cups pumpkin canned
- 5 tablespoons butter melted
- 1 large scoop vanilla protein powder i use optimum nutrition 100% natural oats and whey
- 1/2 cups all purpose flour
- 3/4 cup whole-wheat flour
- 2 tablespoons peanut flour
- Carbohydrate 24.0014135 g
- Cholesterol 63.077 mg
- Fat 8.7018135 g
- Fiber 3.62053505811691 g
- Protein 6.738633 g
- Saturated Fat 4.2878456 g
- Serving Size 1 1 Serving (87g)
- Sodium 294.9933 mg
- Sugar 20.3808784418831 g
- Trans Fat 0.942269750000002 g
- Calories 199 calories
*Preheat oven to 350°F. Grease 9x5 loaf pan. *In a large bowl, beat together the pumpkin, butter, protein powder, sugar, brown sugar and eggs. Beat until well combined. Add in baking soda, salt vanilla extract, cinnamon and chia seeds. Stir until combined. *Beat in flours until just combined. Transfer batter to loaf pan. *Bake for 50 minutes, until golden brown on the surface. Transfer to a wire rack to cool.
