Now that Fall is here I get in the baking mood. Especially when it comes to using Pumpkin. After all who doesn't like Pumpkin? It's one of the lowest sugar and high protein pumpkin breads I think I could make without actually adding protein powder. Almond flour is packed with protein, fiber, and good fats. Keep portion control in mind! moderation is key!
Serves: 8 slices
Each slice: 219 calories (244 if using honey)
* I used the www.Myfitnesspal.com app, as seen in the below screen shot, to calculate these totals. If you haven't used this program yet I would suggest trying it! Add me as a friend ;)
Ingredients:
1/2 cup Organic Pumpkin Puree
2 cups Almond Flour
1/4 cup apple sauce or Honey if your not limiting you sugar levels
2 Large Eggs (separated; whip egg whites and fold into batter)
2 tsp Pumpkin Pie Spice
3/4 tsp Baking Soda
1/2 tsp Cinnamon
Directions: Mix dry ingredients and wet ingredients separately very well. I recommend using a mixer to blend all the ingredients together nicely. It will be a thicker batter. Put in a loaf tin. Bake at 350 for 30-40 minutes. I took mine out at 40 minutes. I personally like my breads very moist so I think it could have come out 5 minutes earlier. Next time I may add 1 Tbs of Coconut Oil and see what happens. I love to experiment! Either way, the pumpkin bread is delish and the fact that the entire loaf has half the sugar content than most recipes call for, is awesome. I love being able to get away with less sweetener! The healthier the better!
Have a great day!
Kim
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