Have you ever been to France? If so, did you try the Pan d’épices (aka, spice bread)? It’s a French classic, sold in loaves, but sometimes sold in squares, cut from giant slabs. It’s something between a cake and a bread, but neither one nor the other. It’s delicious. Made with a lot of spices, honey, and some other rad stuff.
This high protein pumpkin bread reminds me a lot of Pan d’épices.
To be honest, I didn’t actually notice the resemblance at first. It was my Parisian friend Charles who after tasting it said (in his very thick French accent): “Is this some kind of Pan d’épices?”
His comment was right on point. This pumpkin bread is quite similar to that French goodness, although the recipe is completely different.
A little bit of elbow grease, and we’re ready to pop it in the oven.
It’s good on his own, no add-ons necessary!
High Protein Pumpkin Bread
Ingredients
1 cup / 8 oz / 245 gr pumpkin puree
2 egg whites (or 1 whole egg)
¼ cup / 60 ml water
¼ cup / 55 ml vegetable oil
½ cup / 3.5 oz / 100 gr brown sugar
1 cup / 4.5 oz / 125 gr whole wheat flour
¼ cup / 1 large scoop protein powder (vanilla or unflavored)
1 tsp baking soda
½ tsp fine grain sea salt
¼ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
a pinch of black pepper
Optional: chopped walnuts or dark chocolate chips.
Directions
Preheat oven to 350°F (180°C).
Lightly grease and flour a loaf pan.
In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water, and sugar. Whisk until well combined.
In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top.
Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don't want to bake all the moisture out of it.
Nutrition Facts
You can easily get 16 slices out of this loaf. If so, each slice will score the following nutrition facts: 91 calories, with just 13 grams of carbs, 3 grams of fat and over 4 grams of protein.
Ingredients
1 cup / 8 oz / 245 gr pumpkin puree
2 egg whites (or 1 whole egg)
¼ cup / 60 ml water
¼ cup / 55 ml vegetable oil
½ cup / 3.5 oz / 100 gr brown sugar
1 cup / 4.5 oz / 125 gr whole wheat flour
¼ cup / 1 large scoop protein powder (vanilla or unflavored)
1 tsp baking soda
½ tsp fine grain sea salt
¼ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
a pinch of black pepper
Optional: chopped walnuts or dark chocolate chips.
Directions
Preheat oven to 350°F (180°C).
Lightly grease and flour a loaf pan.
In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water, and sugar. Whisk until well combined.
In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top.
Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don't want to bake all the moisture out of it.
Nutrition Facts
You can easily get 16 slices out of this loaf. If so, each slice will score the following nutrition facts: 91 calories, with just 13 grams of carbs, 3 grams of fat and over 4 grams of protein.
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