Oh man you guys, I have been making this quick bread since October and I haven’t stopped baking it, because it’s just so good! It is really easy to make and it supplements a protein bar because it has 12 grams of protein per slice, but it’s better because it doesn’t have any unnecessary additives or preservatives. I have a slice (sometimes just half) of this bread every morning before coffee. It is important to eat (even just a little) before you consume coffee, because coffee on an empty stomach spikes your cortisol levels. High levels of cortisol can lead to fatigue, headaches, irritability, weight gain, and contributes to hormonal imbalance – just to list a few.
I got this recipe from Hayl’s Kitchen. I just added it my page so I can put some extra input on ingredients and add a blurb about using sourdough discard if you want to modify the recipe!
Using Sourdough Discard
This is totally optional! The original recipe below is delicious as is; although, I have recently been making homemade sourdough bread, so I have a ton of sourdough discard laying around. If that’s your thing, you can use it in this recipe. I found when I used the discard it came out super moist! The taste was very similar. I just like the added health benefits of using sourdough starter or discard, because it improves gut health – the probiotics help maintain a healthy gut!
In this recipe we will use 100g of sourdough discard/starter. This means you will subtract 50g of flour and 50g of almond milk from the recipe below. Since the measurements below are not in grams, I find the easiest way to measure is put the full amount of flour (1.25 cups) on the food scale set at grams and take away 50g. Then add the remaining flour to the dry ingredients. Do the same for the almond milk- put 1/3 cup on the food scale and subtract 50g. Use the remaining almond milk to add to the wet ingredients. You will mix the sourdough starter/discard in with the wet ingredients.
Now, let’s get to it and make some pumpkin bread!
Ingredients
Makes 11-12 servings (depending if you want thin or thick slices)
1/3 Cup Unsweetened Almond Milk
1/2 Cup Nonfat Greek Yogurt
1 Can Pumpkin Puree
2 Tbsp Maple Syrup
2 Eggs
1 1/4 Cup Sprouted Whole Wheat Flour
3/4 Cup Protein Powder*
1 Tbsp Pumpkin Pie Spice
1 Tbsp Baking Powder
1/2 Cup Unsweetened Dark Chocolate Chips
Lets Make It!
Preheat the oven to 350 F. Whisk the wet ingredients in a large bowl – almond milk, yogurt, pumpkin puree, maple syrup, eggs (and sourdough discard (if using) -see notes above).
In a separate bowl whisk together the dry ingredients- flour, protein powder, pumpkin pie spice, baking powder.
Mix the dry ingredients in with the wet ingredients. Do not over mix. Mix in chocolate chips.
Pour batter into a parchment paper lined loaf pan. Bake at 350 F for 45-50 minutes. Let cool on a wire rack for 10 minutes.
NOTES:
* Protein Powder- I like to use 1/2 flavored and 1/2 unflavored. You can use any flavor you would like. I have used vanilla, chocolate chip oatmeal cookie, cinnamon french toast, sugar cookie – and they have all tasted delicious!
NUTRITION INFO
Calories: 171, Carbohydrate: 22 grams, Protein: 12 grams, Fat: 6 grams
