This time of year it seems like folks go pumpkin crazy. In the blog world there seems to be pumpkin stuff everywhere – pumpkin coffees, pumpkin smoothies, pumpkin yogurt and there is even pumpkin beer. That’s all a little much for me. I’ve never jumped two feet in on the old pumpkin bandwagon.
I do like a little pumpkin pie at Thanksgiving, but a little pumpkin seems to go a long way with me. However, I do have a wonderful pumpkin bread recipe that I do love this time of year. It’s got just enough pumpkin, a little cinnamon and flavor to be a perfect little treat. I often make a batch and put in the mini loaf pans for gifts.
I have played with the recipe a little bit to make it lighter, healthier and added some protein powder to give it a bit more sustenance.
I’d love to know what you think!
PROTEIN PUMPKIN BREAK
Combine 1/3 cups of stevia with 2 tsp cinnamon and put aside.
1 cup almond flour
1/2 cup coconut flour
2 scoops vanilla protein powder
1/2 tsp salt
2 Tb local honey
2 tsp cinnamon
1 Tb baking powder
1 egg
2 egg whites
1 cup unsweetened coconut milk
1/2 cup pumpkin
Directions:
Mix together egg, egg whites, coconut milk, honey and pumpkin until smooth.
In another bowl, combine flours, baking powder, salt, cinnamon and protein powder.
Then, combine the dry ingredients with the wet until combined.
Grease a 9×9 pan. In the bottom of the pan sprinkle half of the stevia/cinnamon mixture, shaking the pan around to distribute it evenly. Next, layer the batter on top and then sprinkle the remainder of stevia/cinnamon on top of the batter.
I did not this time, but great additions are chopped walnuts, chopped pecans and/or golden raisins.
Bake in a 350 degree oven for about 30 minutes.
Slice and enjoy!
Are you a pumpkin freak? First in line at Starbuck’s for the pumpkin latte? Love a slice of pumpkin pie at Thanksgiving? What foods remind you of Fall? Which are your must haves?
Enjoy Your Day!
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