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Pumpkin-Nut Protein Bread

by Molly Albino January 30, 2015

Who doesn't LOVE bread?  When I began eating fit, I mourned bread the most.  None of the "fit" bread recipes were something I looked forward to eating.  I might be able to choke it down with water, if I tried.  A lot of water.

So I began experimenting, figuring out what the other recipes lacked and omitting ingredients that didn't either enhance the nutritional value or the taste.  I wanted something with a significant amount of protein, and a manageable amount of slow carbs.  Then it happened.  The moment I bit into this bread, I knew it was the one.  It's gluten free and dairy free, and hits my goal for protein, slow carbs and healthy fat.  And it's delicious.  If you don't like pumpkin, you can also substitute another fruit in equal parts, such as 4 medium mashed bananas or additional applesauce, replacing the pumpkin pie spice for cinnamon.  This bread is can also be made ahead of time, sliced, and frozen for later.  It's a great on-the-go snack and is even better toasted.  Enjoy!

Directions:

Heat the oven to 350 degrees.

Combine the following ingredients in a bowl:

In a separate bowl, combine:

  • 3 tsp Pure Vanilla Extract
  • 2 Large Egg Whites or 8 oz Liquid Egg Whites
  • 1/2 C Unsweetened Applesauce
  • 15 oz Pure Pumpkin

Pour the ingredients from the dry bowl into the wet bowl and mix well.  Blend in:

Mix again.  The dough should be thick and sticky (somewhere between brownie batter and pizza dough).  Fold in:

  • 1/4 C Chopped Walnuts (optional)

Spray a loaf pan with Pam or other non-stick ingredient.  Place in the center of a pre-heated oven and bake for 35 minutes.  Makes 8 servings.

Top with almond butter or preserves, if desired.

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      Molly Albino
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