Savory Pumpkin Protein Bread
Two confessions: 1. I’m OBSESSED with pumpkin 2. I’ve been slacking on my blogging. I’ve been cooking and packing lunches like crazy, but I haven’t been blogging as much as I would like to be. Interning and working full-time and taking classes does not give me much free time. However, I am now in my food service rotation and find myself with a little extra “me” time here and there. So, I get to post two new pumpkin recipes!!
I used the Savory Pumpkin Protein Bread recipe that Anna posted, but modified it a bit. The first time I made it, the 5 T of soy sauce that the recipe called for was WAY too much. So I lowered the amount and it came out perfect!
YUM. I brought a slice with me for lunch today along with zucchini noodles in avocado cream sauce and a veggie burger :). Here’s a picture of a slice that I semi-kinda already bit into:
I had some pumpkin left over, so I decided to throw together another fun snack. What happened? Pumpkin Protein Muffins! I couldn’t find any that were in my carbohydrate/calorie range, so I made this one up on a whim. . . Success!
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- 3/4 cup egg whites
- 1/2 cup pea protein I use Swanson
- 1/4 cup coconut powder
- 2 tablespoons nutritional yeast
- 2.5 tablespoons soy sauce
- 1/2 cup unsweetened almond milk
- 1/4 cup canned pumpkin
- 1 teaspoon baking powder
Ingredients
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- Preheat oven to 350.
- Put all ingredients in a blender and blend until smooth.
- Place in a loaf pan sprayed with cooking spray.
- Bake for about 30 minutes. Transfer to a cooling rack.
