Protein Pumpkin Bread with Granola

HELLO!

It is that time of year again when everything is Pumpkin. This week I have already made homemade Mexican Pumpkin Soup by paleomg.com I literally cooked my own pumpkins. Never thought I would do that. It was delicious. Yesterday I created my own version of a healthy pumpkin bread with added protein. Wow, it is fantastic! Now the challenge is not to eat too much of it. Ha, ha. When I was growing up my Mom always made me homemade pumpkin bread. It was my favorite and it still is. When she would visit me in College she always had a loaf of pumpkin bread baked for me. When I came home to visit she made me homemade pumpkin bread AND homemade chocolate chip cookies. Somehow I managed not to gain weight….portion control! As I got older and realized I share the same passion for cooking as she did I then became determined to make a healthier version with real ingredients. I hope you enjoy my latest recipe.

INGREDIENTS:

1/2 cup pumpkin puree
1 mashed ripe Banana
1/2 of a cup of smooth Almond Butter
4 Pitted Dates
4 Eggs
3 tablespoons of Raw Organic Honey
1 Teaspoon of Vanilla Extract
2 scoops of Vanilla Whey Protein Powder
1 Tablespoon of Cinnamon
1/4 Teaspoon of Nutmeg
/4 Teaspoon of Baking Soda
1/4 Teaspoon of Baking Powder
A Pinch of Salt
1/2 of a cup of homemade Granola

HOMEMADE GRANOLA:

1/2 of a cup of Sesame Honey Almonds from Trader Joe’s
1/2 of a cup of Raw Walnuts
1 tablespoon of Cinnamon
3 Stevia Packets or 1 tablespoon of Nu Naturals Baking Powder
Mix all Granola Ingredients together. Set aside.

STEPS:

  1. Preheat oven to 375 degrees.

  2. Place pumpkin, banana, honey, vanilla extract, almond butter, dates, and eggs in a food processor and mix until well combine and smooth.

  3. Next add your protein powder, cinnamon, nutmeg, baking soda and powder, and salt and mix once again until completely combine.

  4. Pour ingredients into a well greased loaf pan (I greased mine with coconut oil) and spread out. **you can also line the pan with parchment paper.

  5. Now top the bread mixture with your homemade granola, just like a topping, and use a knife to mix the cereal in throughout the bread. All you need to do is stick your knife straight in and swirl the knife around. **when 1/2 way cooked top with 1/4 of a cup more of the granola. You have to put it on top at the end so it does not burn.

  6. Place in oven and bake for 35-40 minutes or until you stick a toothpick into the middle of your loaf and it comes out clean

  7. Let cool.

  8. Top with grass fed butter. coconut butter or almond butter. Enjoy!!

MACROS:
Based on 8-10 Servings
341 cal/29 G Carbs/20g Fat/15 G Protein






Caitlin ChisholmComment