Pumpkin Vanilla protein bread

pumpkinproteinbread

I have never been much of a cake person, but I love a good vegan, gluten free pumpkin, zucchini, or banana bread.  Recently, I had a deep craving for one of these little delights and decided I would make a loaf to enjoy with my housemates. I surfed the web for a recipe that I liked, and most of what I found used more sugar than I wanted and didn’t have much in the way of protein. With this recipe as my main source of inspiration I set to tinkering in the kitchen. 

My version makes my tastebuds sing for two reasons:

liv020-living-intentions-sprouted-super-flour

Living Intentions Sprouted flour (made of Sprouted Organic Buckwheat Flour, Sprouted Almond Meal, Organic Mesquite Pod Powder, Micro-Fine White Chia Seed Powder, and Organic Agave Inulin)  and…

Vega-Sport-Performance-Protein-Vanilla-838766008059

 

Vega Sport Protein, vanilla flavor.

Both items are naturally sweet or sweetened with Stevia and it makes it so I can significantly cut the added sugars. I havn’t tried this recipe with other flours, but REALLY, if you can make it happen, go for the good stuff. You wont be sorry!

Pumpkin Vanilla protein bread
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Recipe type: vegan snacks
Cuisine: vegan, gluten free
Author:
Prep time:
Cook time:
Total time:
Serves: 8
I am noticing a pattern. Every time I make a bread product it becomes my new "favorite." This recipe for vanilla pumpkin protein bread is definitely, most totally, the new best thing I've ever made. I love it.
Ingredients
  • dry:
  • ¼ cup gluten- free oats
  • ¾ cup sprouted flour
  • ½ cup Vega Sport vanilla protein powder
  • ¼ cup quinoa flour
  • ¼ cup sorghum flour
  • ¼ tsp xanthan gum
  • ¾ tsp salt
  • 1 heaping Tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • wet:
  • 1 cup almond milk
  • 3 tsp ground flax seeds
  • 1 tsp vanilla extract
  • 1½ cups unsweetened kabocha squash puree (this is what I used, and I made my own. You can totally substitute butternut or pumpkin puree and use a can but kabocha squash has a flavor that can NOT be beat)
  • ⅓ cup melted coconut oil
  • ¾ tsp lemon juice
  • maple syrup to taste. I prefer about 1 Tablespoon, but my roommate preferred ¼ cup. Taste the batter! And remember it gets slightly less sweet when it bakes.
  • walnuts and oats to sprinkle on top at the end
Instructions
  1. Preheat oven to 410 degrees.
  2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached. Stir together with all the other flours and the xanthan gum. Mix in the rest of the dry ingredients.
  3. Combine all wet ingredients in a blender and process for a few minutes on lowest setting. Don't skip this step! It is what will keep your bread from being overly crumbly.
  4. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
  5. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
  6. Top with a light dusting of walnuts and oats
  7. Bake for 25-35 minutes. Check to see if your bread is done by using the toothpick test.
  8. Cool for at least 30 minutes before digging in.
  9. Enjoy with a dollop of coconut oil and a touch of added maple syrup on top!

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