And what does October mean? PUMPKINS!!!! (Ok, forgive me…I had a lot of coffee this morning AND I took my B12 shot so I may be a bit hyper.)
This month we are going to celebrate all things pumpkin. I’ll be highlighting classic pumpkin recipes already on the blog, sharing new ones and lifting up YOUR favorite pumpkin recipes.
So let’s start with Kyle’s pumpkin bread, shall we?
Kyle’s Protein Pumpkin Bread
- 1 1/3 c whole wheat flour (if you wanted to bump the protein up a bit, you could also use Atkins Baking Mix)
- 1 c. no-calorie sweetener (Kyle used Splenda)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice (or you can mix cinnamon, ginger, clove spices together to get the desired pumpkin pie flavoring)
- 12 oz. canned pumpkin (NOT PUMPKIN PIE FILLING. Kyle used most of a large can since it was leftover from shakes but use however much you want to taste)
- 3 scoops vanilla protein powder (Kyle uses Body Fortress. When Nik makes protein pumpkin bread she uses Any Whey, which is formulated for cooking.)
- 1/4 c. no-sugar added applesauce
Mix all ingredients except applesauce together. Add applesauce and mix again.
Pour into 8×4 greased loaf pan (Nik Note: to save a few calories on the pan greasing, go to Wal-Mart and buy a can of cake release spray!). Bake for 50-55 minutes or until a toothpick comes out clean.
Kyle didn’t mention how it freezes (perhaps she’ll be so kind as to leave a comment about it) but from the looks of it, I think it would do quite well, especially sliced. When I make protein pumpkin or protein banana bread I always use my hand-dandy vacuum sealer to freeze up slices. Cuz Nik don’t like the fuzz.
Anyhoo…thank you, Kyle! You’ve given us a fine start to our pumpkin celebration!