VEGAN PUMPKIN BREAD
Prep Time: 10 min
Cook Time: 60-75 min
It’s fall….and that means everything Pumpkin! These vegan bread has just about all the right flavors with a little extra that I like to throw in! You won’t want to pass this one up!
INGREDIENTS
WET INGREDIENTS
1 tablespoon ground flaxseeds
2 tablespoons water
15 ounces pumpkin puree
1 1/4 cups brown sugar
1/2 cup unsweetened applesauce
1/4 cup flax or almond milk
1 tbsp sugar free maple syrup
DRY INGREDIENTS
1 3/4 cups Protein or gluten free flour
1/2 scoop APN Vanilla Ice Cream Protein powder
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Dash of pumpkin spice
DIRECTIONS
Preheat the oven to 350 degrees F and grease a loaf pan.
In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
In a large bowl, whisk together the pumpkin, brown sugar, unsweetened applesauce, flax egg and flax milk until smooth.
Add the protein flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, pumpkin spice and cloves on top of the flour. Stir with a large spoon, gently, until just combined. Do not over mix.
Pour into the prepared pan. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
MARCROS
Servings: 1
Calories: 320 cal
Carbohydrates: 45g
Protein: 18g
Fat:4g
Sodium: 220mg
Fiber: 5g
Sugar: 20g