Vanilla, Pumpkin, & White Chocolate Whey Protein Bread

Sunday mornings, to me, go hand in hand with the smell of bread rising from the oven and the taste of freshly-brewed coffee. Not that I don’t bake through the week and drink coffee on pretty much a daily basis, I do. But Sunday mornings are different. They’re slower. I’m slower. I bring out the bacon, read the newspaper, and relaaaax. Out goes the clock with its tick tock and up go the feet on the couch 😀 Today, I settled on pumpkin bread. I was going to make it savory but then, at the last minute, as I reached into my cupboard for some unflavored whey, I saw my pouch of white chocolate whey and, well, that was that 😉

Ingredients:

1 can pumpkin puree
1 cup liquid egg whites
2 tablespoons coconut flour
1/4 cup vanilla whey protein pow
1/8 cup apple fiber
1/4 cup white chocolate whey protein pow
1/4 cup cashews
1/2 cup milk
1/2 cup gluten-free oats
1 teaspoon baking powder
1 teaspoon toffee flavdrops

Directions:

Blend together and bake at 170 C (338 F) for about an hour in a bread pan.

Macros per Serving (out of 8):

117kcals
10g protein
11g carbohydrates (3.7g sugars)
4g fat (1.7g sat)
3.7g fiber!

Now, look at the recipe list above and tell me what there’s too much of (certainly not protein). Yup, you guessed right: fiber. Between the 1/8 cup of apple fiber and the 2 tablespoons of coconut flour, there was too much fiber in there and guess what it could have done a bit more with? Flour. I kind of wish I had subbed the coconut flour for a couple tablespoons of oatflour or almond flour. It would have made it less dense and more bready. This all being said though, it was quite tasty and, next to my eggs and bacon, a treat for the tastebuds indeed!