You are going to love my pumpkin bread! It is one of my favorite post-workout snacks to have after a workout. Packed with carbohydrates and sugars, my pumpkin bread will repair those glycogen stores in no time – so you can recover faster and keep those gains coming. If you’re like me and you like to do more of a bulk in the fall and winter seasons, then this recipe is for you. Muscle gains have never tasted so good.
I just love how easy this pumpkin bread recipe is! It makes an incredibly moist loaf packed with fall flavor. No crazy preparation required, just a couple of bowls, a whisk and a hot oven! So many options to spruce it up, simply by swapping the protein powder flavor, or by mixing in different ingredients like pecans, pepitas or sugar free chocolate chips. It would make great muffins too!
Recipe & Photography by Heather Dahlenburg
- 1 1/3 Cup Whole Wheat Flour
- 1 Cup Sugar Substitute (I use Truvia)
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 2 Egg Whites
- 1 Can Organic Pumpkin Puree
- 1/5 Cup Water
- 1/4 Cup Unsweetened Applesauce
- 3 Scoops Vanilla Protein Powder
- 1/4 Cup Crushed Pecans (Optional)
Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray and set aside. In a large bowl, combine pumpkin, egg whites, water and applesauce. In a medium bowl, whisk together remaining dry ingredients until combined. Slowly stir dry ingredients into the wet ingredients, mixing until smooth. Pour into greased loaf pan and sprinkle with chopped pecans. Bake 45-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Allow bread to cool before slicing.
* Try swapping vanilla protein for blueberry! Yummy way to jazz up your pumpkin bread