Okay, I have to admit, I think you all who are obsessed with all things pumpkin when it is still 80+ degrees outside are a little crazy! 😜I love all things summer, sweat, and hot! 🥵 I don’t get fired up about the fall like a lot of people. However, I do love to use pumpkin purée in recipes because it’s high in beta carotene, fiber, potassium, and vitamin C! I’m not a huge fan of pumpkin spice so I chose to use cinnamon in this recipe, but you can sub out the cinnamon for pumpkin spice if that is your thing. I also recommend cutting the bread into eight individual slices once cooled for portion control because it’s SO good! It’s great with a little light butter smeared on top with a cup of coffee! 🙌
INGREDIENTS:
🔸1/4 cup butter, softened
🔸1/2 cup unsweetened applesauce
🔸1 1/4 cup monk fruit sweetener
🔸92g (6T) egg whites
🔸1 1/4 cup flour (I used whole wheat)
🔸1 tsp baking soda
🔸1tsp salt
🔸300g pure pumpkin purée
🔸1-5oz container vanilla @oikosprotein triple zero greek yogurt
🔸1 tsp vanilla extract
🔸1.5T cinnamon (or pumpkin pie spice)
DIRECTIONS:
🔸Preheat oven to 350 degrees
🔸Spray a loaf pan with non stick spray.
🔸Mix together flour, baking soda, monk fruit, cinnamon and salt.
🔸In a separate bowl mix pumpkin, yogurt, butter, vanilla, egg whites, and applesauce.
🔸Fold wet and dry ingredients together only until combined. Do not over mix.
🔸Place in greased loaf pan and bake for 60 min or until a fork inserted in the center comes out clean. It will look very brown on the top, almost burned. That’s normal! If you take it out too early it won’t be done in the center.
NUTRITION: 1/8 Loaf 180kcal: 7P/23C/6F
*Each piece has 6g fiber!
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