A few weeks ago, some teachers in my office decided we should have a little “fall fun”: A baked bread day!
So yesterday, anyone interested brought in some fresh baked quick bread to share with everyone in the office. We had quite the spread!
Wow. There were some delicious breads: poppyseed, zucchini, banana, pumpkin . . . even a peach pecan bread!
As I’ve mentioned before, I’m not much of a baker. I like tasting what others bake, but I don’t like doing it myself. I always want to modify the recipe to make it healthier . . . and in the end, it doesn’t usually taste as good as the “real thing”. Personally, I don’t mind having a healthier snack, but I’m always hesitant to serve it to other people.
On the other hand, I figure if that’s how I like to bake, then that should be okay! So, here’s what I brought. I’ve made it before, and people seemed to enjoy it (my recipe is adapted from here), so it didn’t make me as nervous.
I really like it, but truth be told, it’s not overly sweet and is a bit more dense than other breads. But you can feel good about eating it! And it’s very moist. The spices are heavenly. This bread is high in protein, lower in fat, and sweetened only with a touch of stevia.
(Protein Pumped) Pumpkin Bread
- 3/4 c. whole wheat pastry flour
- 1/2 c. oat flour (grind oats in blender)
- 1/4 c. vanilla protein powder (I use Sunwarrior), or increase flour by 1/4 c. if you prefer
- 1/2 t. sea salt
- 1/4 t. baking soda
- 1 t. cinnamon
- 1 t. pumpkin pie spice (Trader Joe’s sell one that’s fantastic–and at a fantastic price)
- 1/4 t. ground cloves
- 1/4 t. ground nutmeg
- 1/2 c. thompson raisins
- 2 NuNaturals stevia packets (or sweetener of choice)
- 1 c. pure pumpkin
- 1 egg
- 1/4 c. egg whites
- 6 oz. greek yogurt
Preheat oven to 375°. Prepare an 8 x 4 loaf pan with non-stick spray.
Stir dry ingredients together and set aside. In another bowl, combine wet ingredients.
Mix dry and wet ingredients just until blended.
Pour batter into loaf pan, and cook for 30 minutes, or until the top begins to crack.
Remove from oven and allow the bread to cook in the pan for about awhile, and then move the bread to a wire rack to cool completely.
Note: I have also added walnuts when I’ve had them on hand . . . it’s a great addition!
Yum! Pumpkin bread tastes so good this time of year!
And with the leftover pumpkin (since this recipe didn’t use the entire can), I came up with a great dinner idea. I will definitely share it soon!