Protein Pumpkin Bread

Ingredients

• 250 g (1 cup) roasted pumpkin purée
• 2 eggs
• 60 g (3 tbsp) maple syrup
• 120 g (1¼ cups) oat flour
• 60 g (2 scoops) vanilla whey protein
• 1 tsp baking powder · 2 tsp pumpkin spice · pinch of salt

Steps

1. Halve a small pie pumpkin, scoop out the seeds (save them!), roast the halves at 200°C / 400°F for 40–45 min until soft, then scoop and mash the flesh.
2. Mix the purée, eggs and maple.
3. Fold in the oat flour, whey, baking powder, spice and salt.
4. Bake in a lined loaf pan at 175°C / 350°F for 40–45 min, until a toothpick comes out clean.
5. Cool before slicing.