Autumn has arrived. For most, this season signals apple picking and pumpkin carving. And for those of us who love to sweat, fall means long bike rides and prime running (and marathoning) time. Combining favorite fall flavors—like cinnamon, nutmeg, and pumpkin—this Core Diet-inspired protein-packed pumpkin bread is perfect pre- or post-workout fuel.
And it’s relatively healthy, too.
Protein-Packed Pumpkin Bread
1-1/3 cup whole-wheat flour
1/2 cup quick-cooking rolled oats
3 scoops vanilla whey protein powder (I used Jay Robb)
1 tsp. baking soda
1 generous tsp. cinnamon
1 tsp. nutmeg
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup unsweetened applesauce
1/2 cup honey
1/2 cup maple syrup
2 whole eggs
3/4 cup semi-sweet chocolate chips*
*optional, but highly recommended
1. Preheat oven to 325 degrees Fahrenheit. Grease loaf pan with non-stick cooking spray and set aside.
2. In a large bowl, combine wet ingredients (pumpkin, applesauce, honey, maple syrup, and eggs) and mix together. In another bowl, add dry ingredients (whole-wheat flour, oats, protein powder, baking soda, cinnamon, and nutmeg). Stir to combine
3. Gradually add dry mixture to wet mixture. Sprinkle in chocolate chips.
4. Pour batter into greased loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan; transfer to a wire rack and let cool for an additional 10 minutes.
Cut loaf into 10 evenly sized slices. Makes 10 servings.