A grain free super satisfying pumpkin bread with a protein boost made sugar free with Dr Coys Foods stevia erylite! Super duper easy to whip up, you just need to practice the art of patience while it bakes with a timely extension allowing it cool before slicing…the waft from the oven makes it WAY harder than it sounds!
Another pumpkin recipe? It won’t be the last! I bought the last five cans of pumpkin puree in a specialist food store the other day in preparation for some final pumpkin recipe madness… So far we’ve had raw pumpkin “cheesecake” brownies, pumpkin protein pancakes and pumpkin “nut” butter chocolate cups.
Oh and I almost forgot the pumpkin whip! I’ve still got a new n’oatmeal recipe to share, pumpkin laced cookies and a homemade Butterfinger with a seasonal pumpkin twist! I think I can somehow manage to squeeze them all in before pumpkin season is out!? Oh and some fudge…maybe I might be pushing it a little but give me a couple of weeks and I’ll have them all up at your finger tips! Maybe stock up on some extra pumpkins in preparation!
The whey protein is still my star ingredient of the moment. I can’t wait to give Sonia’s beautiful apple bread a go sometime soon…as soon as I’m over my pumpkin kick that is! This pumpkin bread didn’t hang around long. Toasted and topped with sunflower seed butter it proved to be the perfect pre-workout early morning snack. Just enough to keep my tummy from rumbling, a little extra energy boost before sunrise.
Toasting it under the grill had the added bonus of heating up the kitchen and my chilly bones. The temperature has plunged here in Ireland over the past few days. From an unexpectedly warm 17 degrees to a now decidedly cold 6-7 degrees… I’m not a fan of the colder months! Hats, scarves, an ample bodily layers and warm oozing protein boosted pumpkin bread are all vital to making crawling out of my warm cosy bed in the am that much more manageable!
I threw some chopped pecans and raw cacao chunks in to the mix to make this pumpkin loaf that bit more luxurious…both are a match made in heaven. Once toasted the cacao chunks melt just a little bestowing their rich chocolate goodness to the surrounding cinnamon infused crumb. A wonderful combination! The pecans provide a nice little bite as does the toasty crust. Burnt as always, I never learn my lesson when it comes to that crucial 10 second window of just perfectly toasted to ever so slight charred.
This is also mighty topped with some homemade ghee or melted coconut butter; both of which are very much solid state at room temperature this time of the year!
What’s your favourite pumpkin recipe this time of year? Sweet or savoury I’d love to hear your ideas!
Grain Free Pumpkin Protein Bread
by Michelle Hunt
Prep Time: 10 minutes
Cook Time: 50 minutes
Keywords: bake appetizer breakfast snack side gluten-free grain free low-carb paleo soy-free sugar-free pumpkin puree pumpkin pecan nuts
6075449
Ingredients (8 – 10 thick slices)
1/4 cup (60g) homemade sunflower seed butter or Sunbutter
2 large organic eggs
250g (1 cup) pumpkin puree (not pumpkin pie filling!)
2 tbsp (28g) coconut oil
1/2 cup (60g) whey protein isolate
2 tbsp (15g) coconut flour
1/4 cup (40g) stevia erylite
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of nutmeg
1 tsp vanilla extract
1/4 cup (60g) chopped toasted or raw pecan nuts
14 cup (60g) chunks of raw cacao paste or 90% dark chocolate
Instructions
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, cinnamon, 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 on 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; it’s AMAZING toasted with some homemade sunflower seed butter or more Sunbutter, whichever you have on hand!
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