Pumpkin Raisin Bread - Finesse Fitness

Pumpkin Spice Bread

(Gluten & grain free, dairy free, sugar free, low carb, high protein)

This bread is light, fluffy, has delicious flavor and filled with tons of nutrients as well.

Pumpkin itself is high in Vitamin A, C and fiber. Pumpkin seeds (pepitas) are high in zinc, a mineral necessary for healthy hormones.

This bread can also be turned into muffins! This recipe is grain and gluten free, dairy free and sugar free. It is low carb and has a big dose of protein per serving.

This bread/muffin recipe is also great for women who Seed Cycle, (a method of using seeds to help regulate hormone levels). This contains Flax and Pumpkin Seeds, so it is ideal for Phase 1 (Follicular).

INGREDIENTS:

1/2 cup ground Flaxseed
1/4 Almond Flour
1/4 cup Coconut Flour
2-3 servings (60g) vanilla protein powder: I use Bone Broth collagen or Grass Fed Whey
1/2 cup Erythritol granulated sweetener (ie Swerve brand)
1 tsp baking powder
1.5 tsp cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp nutmeg
1/2 tsp Ginger
Dash of cloves
1 tsp pure Vanilla Extract
1/3 cup (90g) Pumpkin Puree
1 whole egg (free range organic)
2 egg whites
1/3 to 1/2 cup unsweetened dairy free milk
1-2 TBSP Pepitas (pumpkin seeds) and walnuts for topping Optional
1-2 TBSP Raisins Optional

healthy clean grain and gluten free pumpkin bread

DIRECTIONS:

Pre-heat the oven to 350F. Line a loaf pan with parchment paper.

In a large bowl, combine all the dry ingredients (except seeds and raisins) and whisk until combined. In a separate bowl, beat the eggs, pumpkin, vanilla and milk until combined. Mix until the wet and dry ingredients until it is a smooth batter.

Transfer with a spatula to the parchment-lined loaf pan or 8×8 square baking dish and spread evenly. Sprinkle the raisins in if using and gently push into batter. Sprinkle the seeds on top and gently press down.

Bake for 30 minutes at 350F (Check at 30 minutes, might need a few minute longer if using a loaf pan).