Protein Pumpkin Bread recipe

This Protein pumpkin bread recipe is moist and flavorful. A great breakfast or brunch menu addition that is sure to please everyone

2 c Bob’s red Mill low carb baking mix

4 Scoops About Time Pumpkin spice Whey protein Isolate

1 c unsweetened almond milk

2/3 c unsweetened applesauce

1/2 c pumpkin puree

1/3 c molasses

1/3 coconut oil- Melt before you measure out

1 T vanilla Extract

1 T pumpkin pie spice

1 t salt

1 t baking powder

1 t baking soda

1/4 t nutmeg

dash of ginger

dash of cloves

Preheat your oven to 325 degrees. Spray 2 bread pans with non stick spray, line with wax paper and re-spray with non stick spray.

In a large mixing bowl add together:

low carb flour mix, protein, salt, baking powder, baking soda, spices, mix well.

In a separate bowl add together:

coconut oil, pumpkin, molasses, apple sauce, vanilla and unsweetened almond milk. Mix well

Add the wet to the dry and blend into a batter. Divide between the 2 bread loaf pans. place in oven and bake for 28-32 minutes. depends on size of bread loaf pans. I have a small one and a larger one

enjoy this with coconut cream, coconut spread, marscapone cheese, pumpkin butter etc

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