Protein Pumpkin Bread

Keto / Low Carb / Contains Gluten / Easy

This moist and delicious pumpkin bread has nearly 10 grams of protein per slice! I would call it a Starbucks copycat as it is so close to their pumpkin bread. It is an absolute repeat for me through fall and winter.

ingredients

• 1 C Pure Pumpkin
• 3/4 C Granulated Sweetener (I use Lakanto)
• 1 Large Egg
• 1/2 C Greek Yogurt
• 1 tsp Vanilla
• 1 tsp Pumpkin Pie Spice
• 2 tsp Cinnamon
• 1 C Almond Flour
• 1/4 C Vital Wheat Gluten
• 1/4 C Micellar Casein Protein Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 C Pumpkin Seed (Optional)

the how to

Preheat oven to 325°. If your pumpkin looks quite wet or has water sitting on top, drain it in a sieve so the excess moisture doesn’t interfere with your bread. The pumpkin should not look wet or sloppy. In a mixing bowl, combine 1 cup pure pumpkin, 3/4 cup sweetener, and 1 large egg together by hand or with a hand mixer. Add 1/2 cup greek yogurt, 1 tsp vanilla, 1 tsp pumpkin pie spice, 2 tsp cinnamon and blend, scraping the sides of the bowl down to make sure everything is incorporated.

In a small separate bowl add 1 cup almond flour, 1/4 cup vital wheat gluten, 1/4 cup micellar casein, 1/2 tsp baking soda, 1/4 tsp salt and whisk.

Add half the dry mixture to the wet mixture and combine. Scrape down as needed. Add the last half. Combine and scrape. Pour into a greased loaf pan & top with crushed pumpkin seed before baking if desired. Bake for 45-60 minutes. Check with a toothpick. There should be no wet batter and the bread should have a nice browned surface that feels firm to the touch. Cool completely before slicing. Store in an airtight container in the refrigerator.

nutrition

• 12 Slices
• 1 Slice
• Calories 108
• Fat 5.6
• Total Carbs 4.3
• Fiber 1.9
• Protein 9.8