Pumpkin Swirl Bread with Jamie's Whey Isolate
Try this Pumpkin Swirl Bread with Jamie's Whey Isolate recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 egg whites
- 2 tsp pumpkin pie spice
- 3/4 cup canned pumpkin
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 1/2 cups oat flour
- 1/2 cup jamie's lean body for her whey isolate vanilla *
- 1/2 cup stevia baking blend or 12 packets stevia (i used n
- 5 tbsp granulated stevia or xylitol (i used 11 packets of
- Carbohydrate 11.2079845833018 g
- Cholesterol 0.6125 mg
- Fat 1.13128604166093 g
- Fiber 1.83553335518957 g
- Protein 2.64655374999738 g
- Saturated Fat 0.268393229163691 g
- Serving Size 1 1 square (43g)
- Sodium 51.318041666643 mg
- Sugar 9.37245122811219 g
- Trans Fat 0.163005541664759 g
- Calories 64 calories
Preheat your oven to 350 degrees F.Spray an 8x8 square pan with cooking spray.In a large bowl or stand mixer, mix together all the dry ingredients (oat flour, whey protein, baking powder, salt, stevia).Add in the canned pumpkin, milk, egg and egg whites. Mix until fully combined.Meanwhile, mix together the topping ingredients in a small bowl.Pour half the pumpkin batter into your baking pan. Smooth it out. Sprinkle half of the cinnamon/stevia mixture on the batter.Pour the remaining batter in the pan, smooth it out, and sprinkle the remaining cinnamon/stevia mixture on the top.Take a knife and swirl the batter to create a marbled look.Bake for 20-22 minutes until just cooked but still moist.
