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what’s happening guys today’s peanut butter pumpkin loaf recipe is a great snack but I think it’s also the perfect breakfast especially for those days that you’re running a little late and you don’t have time to make anything like I on most mornings so let’s get cooking we’re kicking this recipe off with two thirds of a cup or 60 grams of oat flour followed by two thirds of a cup or 60 grams of powdered peanut butter and a half cup or 60 grams of ice appears vanilla whey protein powder next let’s add about one-and-a-half tablespoons or 18 grams of sugar substitute one teaspoon of pumpkin pie spice and a half teaspoon of baking powder now we’re going to go ahead and mix everything together until well combined that’s going to do it for the dry ingredients so in a separate bowl we’re gonna add one cup or two hundred forty four grams of pure pumpkin and try to actually get all your pumpkin in the bowl up next we’re gonna add one whole egg and I know it looks like to but I promise you that it isn’t and two egg whites followed by four tablespoons or 60 milliliters of low-calorie pancake syrup and lastly add 1 teaspoon of vanilla extract now we’re gonna mix until a liquidy pumpkiny batter forms great we’re all set to pour liquid ingredients into the dry and mix into a fake peanut buttery pumpkiny batter develops now we’re gonna coat a mini loaf tray with some non-stick baking spray and equally distribute the batter between four molds once that’s all set bake at 375 degrees for 190 Celsius for 15 to 20 minutes and once they come out of the oven I think a fantastic addition is some Greek yogurt drizzle how good does this pumpkin bread look the peanut butter the Greek yogurt drizzle yum yum yum skis the macros per loaf not including the drizzle 227 calories four and a half grams of fat 24 grams of carbs six and a half of which is fiber and 25 grams of protein let me know in the comments below what type of bread I should make next along with any of your questions or suggestions and as always thanks for watching
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Pumpkin Bread Recipe | How To Make Healthy Homemade Peanut Butter Pumpkin Bread
Ingredients and Macros:
In a medium sized bowl add:
2/3 Cup (60g) oat flour
2/3 Cup (60g) powdered peanut butter
1/2 Cup (60g) Isopures vanilla whey protein powder
1 1/2 Tbsp (18g) sugar subsitute
1 Tsp of Pumpkin pie spice
1/2 Tsp Baking powder
Mix until combined and set aside
In a separate bowl were going to add:
1 Cup (244g) pure pumpkin
1 Whole egg and 2 egg whites
4 Tbsp (60mL) low calorie pancake syrup (I used Walden Farms)
1 Tsp of vanilla extract
Mix until thoroughly combined
Now pour your liquid ingredients into the dry and combine
Pour evenly into 4 mini loaf molds
Bake at 375 Degrees | 190 Celsius for 15-20 minutes
Greek yogurt drizzle is just Greek yogurt and sugar substitute to taste
Macros (per loaf):
227 Calories, 4.5g Fat, 24g Carbs (6.5g fiber), 25g Protein