Protein Pumpkin Bread
This pumpkin bread is delicious, comforting, and packed with protein! Give the recipe a try – then play with it and make it your own!
Servings Prep Time
8Mini-Loaves 10minutes
Cook Time
25minutes
Servings Prep Time
8Mini-Loaves 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Pre-heat your oven to 350 degrees.
  2. In a large mixing bowl, combine pumpkin, sweetener, syrup and butter with a hand mixer on medium speed until completely combined. Add eggs, one at a time, making sure the first is completely mixed in before adding the second. Add the vanilla and pumpkin pie spice and mix again.
  3. Sift the pancake and waffle mix, baking soda and salt directly into the pumpkin mixture and then mix on medium speed until thoroughly combined.
  4. Spray a mini-loaf pan with non-stick cooking spray made for baking (it will have a bit of flour in it) OR grease your pan. You may also use a full-sized loaf pan or a cupcake pan if you don’t have a mini-loaf pan. Pour equal amounts of the batter into each slot, then tap the pan against the counter to ensure batter is distributed and to remove any air pockets.
  5. Bake at 350 for about 20-25 minutes or until a toothpick inserted comes out with a moist crumb. Transfer pan to a cooling rack and cool thoroughly before removing mini-loaves. Wrap each loaf individually and refrigerate until ready to eat. These do freeze well but, again, wrap them individually and well.