Wednesday, September 16, 2015

Chocolate Chip Pumpkin Bread

     Pumpkin goes with Fall like Sonny goes with Cher (yes, that reference reflects that I was born in the 60's... eh hem)!  Anyhoo...time to whip out the Pumpkin loaf pan and fill it with all things invited by cooling temperatures.  Such is the case with Chocolate Chip Pumpkin Bread.  Each of the 10 slices are only 133.4 calories, 7.4g net carbs, and 10.7g protein, macros don't include the extra Nut Butter topping.  And as far as the topping goes, I say go big or go home ... just don't leave before you get a piece of Chocolate Chip Pumpkin Bread ...  ;)

Ingredients for 10 slices~
1/2 cup G Butter Pumpkin Spice Nut Butter
1 Jumbo Egg
1/4 cup Egg Whites
15oz Organic Pumpkin
1 rounded scoop ABS Cinnamon Roll or Chocolate Chip Protein Pancake Mix
1/2 cup Swerve Granular Erythritol
1/3 cup Betterbody Foods Coconut Flour
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Cinnamon
Dash Betterbody Foods Vanilla
1 Quest Double Chocolate Chunk Protein Bar, diced in bits
Chocolate Chip Pumpkin Bread spread= G Butter Pumpkin Spice+G Butter Brownie Butter (not included in macros)

     Stir G Butter and Egg together til well blended, stir in remaining ingredients til smoothly combined, and finish by folding in diced Protein Bar.  Bake in Pam sprayed loaf pan at 375 for 50 minutes, remove and cool.  Slice and top with extra G Butter by mixing desired amount of Pumpkin Spice and Brownie Batter... just for fun!  Enjoy!  Note~my adorable Pumpkin Baking Dish is from Williams Sonoma for $32.95, well worth the cuteness!  ;)

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