Prep Time: 10 minutes · Cook Time: 45 minutes · Servings: 10 · Calories: 75 kcal

Ingredients

Dry ingredients

  • 2 scoops Vanilla protein powder
  • 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tbsp Cinnamon
  • 1 tbsp Pumpkin pie spice
  • 2 tbsp Date sugar (low-calorie sweetener)
  • 1/8 tsp Salt

Wet ingredients

  • 1/2 cup Pumpkin puree
  • 1/2 cup Egg whites
  • 1/4 cup Fairlife fat-free milk (any milk)
  • 1 tsp Vanilla extract

Maple glaze

  • 2 tbsp Cream cheese
  • 2 tbsp Confectioners powdered sugar
  • 1 tsp Maple extract
  • 1–2 tbsp Milk

Instructions

  1. Preheat oven to 350°F.
  2. Line an 8.5 x 4.5 loaf pan with parchment paper.
  3. Combine the dry ingredients, whisk and set aside.
  4. In a separate bowl, whisk wet ingredients.
  5. Mix wet into dry ingredient bowl until combined.
  6. Pour bread batter into loaf pan and bake for 35–45 mins until a toothpick comes out clean. Let sit in pan for 5 mins before removing it. Let cool 10–20 mins before topping with glaze.

Maple glaze

  • While bread is baking, soften cream cheese in a microwave-safe bowl, 15–30 secs.
  • Whisk in powdered sugar, maple extract and a splash of milk. Set aside until bread is baked.

Notes

Store leftover bread in an airtight container in the fridge up to 5–7 days. Warm up a slice in the microwave for 10–15 secs.

Nutrition info is estimated and for reference only — I’m not a dietitian.