Here is my yummy pumpkin protein bread!!! This can be made as muffins & frozen for a quick
health meal on the go or make several batches for a quick dessert topped with Cinnamon Macadamia Nut Butter.
½ cup unsalted butter (1 stick), melted
1/3 cup Liquid Sweetener of choice (Yacon Syrup, Maple Syrup, Honey)
1 cup pumpkin puree (Not Pie Mix)
1/3 cup unsweetened nut or regular milk
1 ¼ cups Gary’s True Grit® Einkorn Flour
4 scoops of Vanilla Spice Pure Protein Complete
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
4 drops Cinnamon Vitality Essential Oil
1 drop Nutmeg Vitality Essential Oil
1 drop Tangerine Vitality Essential Oil
2 Toothpick Swirls of Ginger Vitality
1 toothpick swirl Clove Vitality Essential Oil
Pre-heat oven to 350°
In a large bowl whisk together the melted butter & essential oils. Mix well.
In same bowl: add eggs, liquid sweetener, pumpkin and milk.
In another bowl: add einkorn flour, Vanilla Spice Pure Protein Complete, baking soda, baking powder and sea salt
Slowly add the dry ingredients into the wet ingredients until fully combined. Do not over mix.
Pour into parchment lined 9x5 loaf pans.
Bake for 40-45 minutes.
Be sure to add essential oils to the butter so they emulsify into the rest of the ingredients.
Yes, you can double or triple this recipe.
Yes, you can freeze for later.
Add ½ cup each chopped nuts
For a decadent chocolate treat, add ½ cup chocolate chips & replace the Vanilla Spice Pure Protein with Chocolate Deluxe Pure Protein
For a Pumpkin Latte Bread, replace the milk with coffee.