Cooking time 55 minutes

Prep time 15 minutes

Number of serving 7 slices

Nutrition value (1 slice, excluding topping)

Kcal 99.7

Fat 4.2g

Carbs 3.2g

Protein 12g

As summer is drawing to a close, don’t feel disheartened! It means it’s time for pumpkin spiced lattes, pumpkin pie and…Protein Pumpkin Bread!

This tasty recipe is great as a snack, breakfast or lunch. Either eat it fresh from the oven or toast a slice and top with cinnamon and maple syrup. You’ll be forgetting about summer after one bite, we promise.

Protein Pumpkin Bread Ingredients

6 eggs

60g Unflavoured Pea Protein

1 tsp juice of lemon

200g pumpkin purée

1 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp cloves powder

Pinch of nutmeg, salt

1 tbsp natural sweetener (we used monk fruit)

Topped with maple syrup, cinnamon

 

Protein Pumpkin Bread Method

  1. Preheat oven to 170°C
  2. Separate the eggs. Add lemon to the egg whites and whisk on high until stiff peaks form.
  3. In another bowl mix the egg yolks with the remaining ingredients until well combined.
  4. Fold the egg whites into the pumpkin mixture until all incorporated.
  5. Pour into a greased loaf pan and bake for 40 minutes.
  6. Allow to cool before slicing.
  7. Toast your pumpkin protein bread and drizzle with cinnamon & maple syrup. Enjoy!

 

This autumnal warmer is popular in any household and, with 12g protein per slice, it’s the perfect post-workout snack. Whether you’re out on a hike or cycle, try packing this up with you for added energy.

Not a big fan of pumpkin? Try our savoury protein bread recipe. Cooked in just 90 seconds, it’s a great non-wheat alternative.

Where will you take yours? Be sure to tag us in your photos with #ExploreSomethingNew.