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Tasty Thursday – Pumpkin Protein Bread

By December 5, 2013 22 Comments




Pumpkin Protein Bread
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 9
Try this pumpkin recipe that is healthy and enjoyable!
  • 1 can Organic Pumpkin (3.5 cups)
  • 1 cup Oat flour or Quinoa flour
  • 2 cups Almond Silk 60 calories
  • 3/4 cup Blue Agave
  • 4 eggs
  • 3/4 cup egg whites
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 8 Tablespoons or 4 scoops of protein powder
  1. Combine ingredients and pour into a 9X13 greased baking dish. Bake for 60 minutes at 350 degrees F.
Calories: 142.8 Fat: 2.2 Carbohydrates: 23.1 Fiber: 5.3 Protein: 8.5
Recipe By: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1315098

Author Flavia

More posts by Flavia

Join the discussion 22 Comments

  • Lea says:

    I have a question about gluten free oats.
    I have a 8 year old that has been on a gluten free, dairy free diet for about 3 years due to asthma. I have still been using oats in his diet because I had read that there was not much if any gluten in oats. But I’m thinking I need to switch to gluten free oats or just take it out completely. My question is does the gluten free oats still cause inflammation in the body? Does quinoa cause inflammation?

    Thanks for your help

    • Susi says:

      Quinoa is really good nutritious grain, is gluten free and it is full of great benefits. Hope your daugther keep doing well.

    • Christine says:

      ‘Only Oats’ are oats processed separately from wheat, other brands are processed in a facility that also processes wheat/flour. you can get them at the bulk barn and at health food stores.

    • Anna says:

      Hi Lea,
      No, oats nor quinoa cause inflammation. They are both very healthy carbohydrate sources. πŸ™‚
      All the best!
      Anna, CPT, FF Specialist

  • Nicoll says:

    What is Almond Silk? Is it a brand of Almond Milk or Almond Flour? The ca of Organic Punpkin could I use Puree Fresh Pumpkin. For all your Australian Followers…

    • Anna says:

      Hi Nicoll,
      Almond silk is almond milk, any unsweetened brand you have is fine. Sorry for the confusion. Puree fresh pumpkin should work as well. πŸ™‚
      All the best!
      Anna, CPT, FF Specialist

  • rita says:

    What else can i use instead of the protein?

    • Anna says:

      You could use more oat flour and may want to add a bit more sweetener since you’re not getting any sweetness from protein powder.
      All the best,
      Anna, CPT, FF Specialist

  • Brenda says:

    The ingredients say “1 cup Oat flour or Quinoa”. Is that supposed to be Quinoa flour or straight Quinoa?

  • mary ellen says:

    did you use vanilla powder?

    • Anna says:

      You could try different kinds and see which you like best but I would use vanilla first. πŸ™‚
      All the best!
      Anna, CPT, FF Specialist

  • Mena says:

    I followed the recipe exactly but it just wouldn’t cook. Had to cook it for 2 hours and the inside was still very moist and soft, so I had to throw it away πŸ™ Wonder why it didn’t cook properly. Has anyone elses turned out ok?

    • Flavia says:

      Hmm, Maybe add more flour next time. There is a lot more liquid to dry… it may have been that the kind of oat flour I used was more absorbent. Also coconut flour is more absorbent and I cook with that some times (It just isn’t my fav in some recipes).

  • Jen says:

    Hello… I want to make this and wanted to know if you can use Any All purpose GLUTEN FREE Baking flour in place of the oats or Quinoa flour, or can we use almond flour or coconut and if so HOW MUCH?? Also Anything else we can use in place of the Blue Agave?? Thanks hope to hear from someone soon πŸ™‚ THANKS SO MUCH LOOKS YUMMY!!

    • Flavia says:

      Hi Jen, Almond flour should be good, keep an eye on it because you may need to add a little more almond flour because it is not as absorbent as oat flour. Coconut flour should work also but start with 1/2 the about of that because it is VERY absorbent and will taste dry if adding too much.

  • Jen says:

    oops… another question!!! Is this suppost to be baked in a bread pan because isn’t a 9X13 pan long and thin?? Thanks!! πŸ˜‰

    • Anna says:

      Hi Jen,
      If you used almond flour it would be the same amount, if you use coconut try 1/2 a cup first and see how the batter looks then you may need to add a bit more. You could substitute pure maple syrup or honey for the agave. Yes, a bread pan would be perfect. πŸ™‚
      All the best,
      Anna, CPT, FF Specialist

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