PUMPKIN BREAD High-protein, Gluten-free, Low-carb

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Pumpkins are abundant here in the U.S. during the fall season. But I could not wait for fall when there are fresh pumpkins to bake pumpkin bread.

This baking article is for the most wonderful couple in Hive:

elizabethbit@elizabethbit and silvertop@silvertop

I heard that banana bread and pumpkin bread are two of their favorite snack breads.

High-protein, Gluten-free, Low-carb
PUMPKIN BREAD

Try making this homemade pumpkin bread with oatt and almond flours, protein powder, and Greek yogurt!

Ingredients

  • 1 cup oat flour
  • 3/4 cup almond flour
  • 1/2 cup protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 can 100% pure pumpkin, 15 oz
  • 3 eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla
  • sliced almonds

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Preheat the oven to 350 degrees Fahrenheit.
Grease the bottom of the pan and line it with parchment paper. I crumpled the parchment paper to make it easier for me.

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Combine all the dry ingredients: oat flour, almond flour, protein powder, baking powder, baking soda, pumpkin spice. And mix well.

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In a separate bowl, mix the wet ingredients: eggs, Greek yogurt, pumpkin, and vanilla.

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Now fold the dry ingredients into the wet ingredients just until combined.

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Pour the batter into the loaf pan and smooth the top out.

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Add some nuts on top. I used sliced almonds.

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Put in the oven at 350 degrees Fahrenheit and bake for 35 to 45 minutes.

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Halfway through the baking (at 25 minutes) I covered the pan with foil to keep the top from browning too much.

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When done, cool the pumpkin pie before slicing.

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Y U M !

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馃槏#ilikeitalot!馃槏

All photos were taken by me with my iPhone.


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PUMPKIN BREAD High-protein, Gluten-free, Low-carb | Ecency