Guilt-Free Pumpkin Bread

In our previous post, we learned that pumpkin is amazing for you.

Now…the important question is, how can I make delicious food with it?

‘Tis the season….to make everything pumpkin you can possibly imagine.

I went to Trader Joe’s yesterday and bought myself a couple cans of the organic pumpkin, only $1.99!

When I got home, I knew exactly what I wanted to make.

Healthy, paleo-friendly pumpkin bread.

I improvised most of this recipe. I went for the same style as I did with the almond flour pancakes, but this time I added half a cup of pumpkin and seasoned it differently. And I added three eggs instead of two.

And you know what?

It was absolutely incredible. I was shocked. Amazed.

And then I made a protein cinnamon icing.

It got even better.

Even both Grandparents liked it, which is shocking, because it’s not often they like my healthy creations.

“Does it have chocolate in it?” My Grandpa asked, peering down at the plate I handed him.

“Just taste it”, I said.

He tried a piece with a good amount of icing, and I relished in the look of shock on his face. He ate the whole thing.

As I write this, there is only one small piece left.

That’s how you know you made a good pumpkin bread!

So…enough yammering on and on. Let’s get to it.

Paleo Pumpkin Bread with Protein Cinnamon Icing

Pumpkin Bread

1  Cup Almond Flour

1/4  tsp Salt

1/2  tsp Baking Soda

1 T  Cinnamon

1 T  Pumpkin Pie Spice

2 T  Honey

1 T Stevia

1 T PB2 (Powdered Peanut Butter– you don’t have to include this, but I jus couldn’t help myself!)

3 Large Eggs

1/2 Cup Canned Pumpkin

Disclaimer: So, let me just say this icing is not Paleo. I’ve been experimenting with different types of whey isolate protein powders (they are suppose to be lactose-free) in my diet. So far, so good! Feel free to get creative with this. Your options also include plant-based protein powders, greek yogurt or even coconut cream!

Icing

2 Scoops Vanilla Protein Powder

1/2 tsp Cinnamon

1T PB2 (Powdered Peanut Butter)

2 T Water

Directions

Pre-heat oven to 350 degrees.

Combine the almond flour, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, PB2 and stevia in a food processor or blender. Mix for about two minutes or until evenly mixed.

Then combine the pumpkin, honey, and eggs.

Mix again for another few minutes until fully cooked.

Pour the mixture in a greased (I use a coconut oil spray) muffin tin.

Bake for around thirty minutes or until a toothpick comes out clean!

For the icing, mix the dry ingredients in a small bowl and add water slowly until you get the desired consistency. For this, I used around 2 tablespoons of water.

Pour the icing on top once cooled. Enjoy!

Nutritional Facts

Calories: 132 Per Serving (Loaf makes six servings)

And if you count your macros, the breakdown per serving is like this:

Protein: 8 Grams

Fats: 12 Grams

Carbs: 5 Grams

Which means…you can have a serving or two, or three 🙂