HALLOWEEN SPECIAL : PUMPKIN PROTEIN BREAD RECIPE
Pumpkin is the ultimate autumnal flavour and can be incorporated into so many delicious recipes, both sweet and savoury! This Pumpkin Protein Bread is similar to a banana bread and tastes great warm from the oven. It lasts for around a week (or up to a month in the freezer) and is perfect when toasted with nut butter!
If you loved this pumpkin protein bread you can find a whole range of yummy recipes using this delicious veg here. Think pancakes, porridge and even curry! YUM.
This recipe uses Pulsin Whey Protein Isolate for an added protein boost! This all natural whey protein contains a whopping 93% protein, is vegetarian, non GM and made using hormone free milk. This high quality unflavoured protein contains no fillers, sugars or sweeteners, making it an excellent addition to your cupboard! If you have a sweeter tooth and are looking for something flavoured to add to your recipes check out Pulsin’s Natural Vanilla Whey Protein. This can be added to sweet recipes or simply added to water or your choice of milk for a delicious protein shake on the go! If you’re not sure on the difference between different whey proteins and which one is right for you we’ve got you covered with this handy whey blog.
If you’re looking to swap the whey protein for a plant based alternative, Pulsin have a wide range of unflavoured plant based protein powders to choose from that would work just as well in this recipe.
Looking for a quick protein boost on the go? Pulsin also make handy plant based Protein Ready To Drinks in delicious Iced Coffee and Cacao & Maca flavours, and a wide range of natural plant powered Protein Bars that are perfect pre/post workout or when you’re on the move!
- 1/4 cup (60g) homemade sunflower seed butter or Sunbutter
- 250g (1 cup) pumpkin puree (not pumpkin pie filling!)
- 1/2 cup (60g) Pulsin Whey Protein Isolate
- 2 large organic eggs
- 2 tbsp (28g) coconut oil
- 1/4 cup (40g) stevia erylite
- 2 tbsp (15g) coconut flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of nutmeg
- 1/4 cup (60g) chunks of raw cacao paste or 90% dark chocolate
- 1/4 cup (60g) chopped toasted or raw pecan nuts
Grease a 1lb loaf pan line with baking paper and preheat oven to 180C (350F).
In a large bowl or mixer, combine the pumpkin puree, eggs, melted coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, whey protein powder, stevia, baking soda, baking powder, cinnamon, ginger and nutmeg to the wet ingredients and mix well. Fold in the cacao chunks and chopped pecans reserving a small sprinkling for the top.
Pour the batter into the prepared pan and spread it evenly. Run a knife down the centre to help ensure even cooking. Sprinkle the remaining pecans and cacao chunks over the top.
Bake in the preheated oven for about 50 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
Store in a seal tight container at room temperature for up to one week or freeze for up to one month.