Pumpkin Walnut Protein Loaf Fall Recipe

We are now a little over halfway through October and I am loving the Fall! Seeing all the pumpkin stands around the New York City has definitely pumped up my baking creativity! I have come up with some really great fall inspired soy and dairy free protein loaf/muffin recipes and I am really excited to share them with you! Enjoy and please give me feedback on the outcome!

Pumpkin Walnut Protein Loaf - makes 7 slices - serving is 1 slice:

  • 3 scoops protein powder - I am currently using Vitol Egg White protein powder - Vanilla Ice Cream Flavor
  • 1 cup whole old fashioned oats
  • 1 cup egg white
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup chopped walnuts
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp of cinnamon
  • 1/2 tsp of pumpkin spice
  • 1 tbsp vanilla extract 
  • Sweetener of choice - I used 1/2 tsp liquid stevia
  • 1 tsp baking soda

Nutritional info for 1 slice:
Fat: 3.8g
Calories: 150g
Carb: 13g
Protein: 15.5g
Sugar: 1.5g  

*The nutritional breakdown is an estimate based on the specific ingredients that I use in my recipes. The breakdown for your recipe may vary slightly depending on the ingredients that are used.

Preheat oven to 350°F.  Mix all dry ingredients in a bowl together.  Mix wet ingredients in a separate bowl, and then mix the two bowls together. Prepare a 9x5 loaf pan with non-stick spray if needed and pour in batter. Sprinkle the top of the loaf with a very small amount of oats, sunflower seeds, (or any other nut you'd like) and cinnamon. Cook for 35 minutes. Let it cool enough to separate the loaf from the pan with a spatula and then place on a cooling rack. Once they have all finished cooling completely, cut into 7 thick slices, place in snack baggies and refrigerate The nutritional breakdown is for 1 slice, but depending on your goals you might need to eat 2. Bon Appétit!