Calorie Counter

Message Boards Recipes
You are currently viewing the message boards in:

Protein Pumpkin Bread

PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member
in Recipes
vwc7udhhf64p.png


1 full loaf = 427 calories
Cut into 8 slices = 53 calories/slice

DRY INGREDIENTS

25 g All Purpose Flour
45 g Whey Protein powder
2 tsp Cinnamon
2 tsp Baking Powder
1/4 tsp Salt

WET INGREDIENTS

250 g Canned Pumpkin
70 g Liquid Egg Whites
30 g Low Cal Pancake Syrup (ED Smith)
10 squeezes Liquid Stevia

INSTRUCTIONS

Mix all ingredients
Line loaf pan with parchment paper & coat with spray

Bake @ 350°F for 27 min
Calories : 427 total loaf or 53 calories/slice
Protein : 45
Fats : 5
Carbs : 56
Fiber : 11
*haven't tried this one yet, but sounds promising.

Replies

  • PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member
    99fd1p60i1cg.png
    low-cal high-protein pumpkin bread

    preheat oven to 350 degrees

    line bread pan with parchment paper and spray with nonstick baking spray

    dry ingredients: 1c oat fiber
    2 scoops vanilla protein
    3.5 ounces (a bit under half a cup)
    lakanto golden monkfruit granulated sweetener
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon cloves

    wet ingredients: 150g pumpkin puree 210g egg whites 1-inch piece of ginger, microplaned or chopped very fine 1 tablespoon vanilla extract 1 teaspoon butter extract 1 teaspoon maple extract about 1 cup of water (as needed to attain thick pancake batter texture)

    whisk dry ingredients together, then add wet and mix until no dry spots remain.

    bake for 45-55 minutes until toothpick comes out clean.

    per 1/4 loaf (2 thick slices): 97 calories, 30g carb(26g fiber), 15g protein and 0.5g fat. Highly recommend warm with some whipped cream cheese!

    notes:

    next time I'll add a bit more pumpkin puree, the pumpkin flavor is fairly mild. highly recommend using fresh ginger though!

    **again, I haven't tried this one either - but sure looks good (I like the addition to the seasonal spices to this one too)
    edited October 31
  • snowflake954snowflake954 Member Posts: 5,552 Member Member Posts: 5,552 Member
    Looks good! I think I'll try it. Will let you know.
  • MaltedTeaMaltedTea Member, Premium Posts: 3,375 Member Member, Premium Posts: 3,375 Member
    Can you make muffins too? 😉

    Thanks for posting the recipe and trying it out. The use of pumpkin for sweet (rather than savoury) things is something I need to try at some point.

    Mine will be green because of my protein powder (Vega) 🤷🏿‍♀️
    edited October 31
  • PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member
    Yes, I too will most likely be trying the 'muffins' too.

    Here's another promising one:
    ydxem8k60aba.png
    Pumpkin Muffins

    Per muffin (makes 12) 59 calories/7.1g carbs/0.4g fat/5.1g protein

    1 15 oz can 100% pumpkin purée
    0.5c swerve brown sugar substitute
    3/4c fat free evaporated milk
    2 eggs or equivalent egg substitute (I used 92g egg beaters)
    1t vanilla
    2/3c White whole wheat flour
    2t pumpkin pie spice
    1/4t baking soda
    1/4t baking powder
    Pinch of salt

    Meringue

    6 egg whites, room temp (I used liquid egg whites from a carton and they worked fine but I know some people have trouble whipping these so YMMV)
    1/4t cream of tartar
    Pinch of salt
    6T swerve confectioners

    Directions

    preheat oven to 350F, grease a 12-tin nonstick muffin pan (do not use liners)

    in a large mixing bowl, mix pumpkin, sugar, milk, eggs and vanilla. In a small mixing bowl, mix remaining muffin ingredients. Pour dry mixture into wet mixture and mix until smooth.

    Pour batter evenly into prepared baking pan. Cook 25 min. Let cool. Preheat broiler.

    Beat egg whites, cream of tartar and salt with electric mixer until soft peaks form. Gradually add swerve and continue beating until stiff peaks form and mixture is glossy (do not overbeat). Spread topping over cooled muffins in pan.

    Broil 1-2 min, until tops are golden, watching carefully

    Eat immediately or wait to put the topping on until right before you eat (the tops don't keep well for long because the meringue deflates).
  • MaltedTeaMaltedTea Member, Premium Posts: 3,375 Member Member, Premium Posts: 3,375 Member
    Oh wow @PAPYRUS3, the muffins look so moist and tasty! The meringue is a nice touch. I've only tried making it once before though; what an arm workout!
  • Rita7DeniseRita7Denise Member Posts: 24 Member Member Posts: 24 Member
    wow these recipes look great! I don't want to use protein powder. can I use dry skim milk powder instead?
  • PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member
    wow these recipes look great! I don't want to use protein powder. can I use dry skim milk powder instead?

    I'm not sure but it should work as the protein that is present in both are there to help add structure to the bread.
    Show us if you make them!
  • Rita7DeniseRita7Denise Member Posts: 24 Member Member Posts: 24 Member
    PAPYRUS3 wrote: »
    wow these recipes look great! I don't want to use protein powder. can I use dry skim milk powder instead?

    I'm not sure but it should work as the protein that is present in both are there to help add structure to the bread.
    Show us if you make them!

    I looked over the ingredients for the first recipe, Protein Pumpkin bread and I don't have the liquid stevia and I use real maple syrup not the low cal version. I don't know enough to make substitutions - I could use honey, which is liquid
  • snowflake954snowflake954 Member Posts: 5,552 Member Member Posts: 5,552 Member
    PAPYRUS3 wrote: »
    99fd1p60i1cg.png
    low-cal high-protein pumpkin bread

    preheat oven to 350 degrees

    line bread pan with parchment paper and spray with nonstick baking spray

    dry ingredients: 1c oat fiber
    2 scoops vanilla protein
    3.5 ounces (a bit under half a cup)
    lakanto golden monkfruit granulated sweetener
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon cloves

    wet ingredients: 150g pumpkin puree 210g egg whites 1-inch piece of ginger, microplaned or chopped very fine 1 tablespoon vanilla extract 1 teaspoon butter extract 1 teaspoon maple extract about 1 cup of water (as needed to attain thick pancake batter texture)

    whisk dry ingredients together, then add wet and mix until no dry spots remain.

    bake for 45-55 minutes until toothpick comes out clean.

    per 1/4 loaf (2 thick slices): 97 calories, 30g carb(26g fiber), 15g protein and 0.5g fat. Highly recommend warm with some whipped cream cheese!

    notes:

    next time I'll add a bit more pumpkin puree, the pumpkin flavor is fairly mild. highly recommend using fresh ginger though!

    **again, I haven't tried this one either - but sure looks good (I like the addition to the seasonal spices to this one too)

    I made this last night, but had to modify a bit because I didn't have all the ingredients.
    I used oatmeal because we don't have oat fiber in Italy
    I put in 60g of french vanilla cream protein powder
    The pp is very sweet, so I eliminated the sweetener
    I used the entire egg
    I used 1 tsp of real butter
    When I added 1 cup of water at the end, the batter was very runny, and I panicked a bit, so added 50g chia seeds (which absorb liquid). The loaf was moist but not runny.

    The loaf came out weighing 845g. I considered 100g as a portion. Calories 157 per portion, which I think is great. 12g of protein.fqt818jm7iqw.jpg

    A 100g slice is large and very filling. It is a little crunchy--maybe the chia. The taste is good. I plan on modifying until I get it right where I want it.
    edited November 6
  • Southernfit87Southernfit87 Member Posts: 39 Member Member Posts: 39 Member
    PAPYRUS3 wrote: »
    vwc7udhhf64p.png


    1 full loaf = 427 calories
    Cut into 8 slices = 53 calories/slice

    DRY INGREDIENTS

    25 g All Purpose Flour
    45 g Whey Protein powder
    2 tsp Cinnamon
    2 tsp Baking Powder
    1/4 tsp Salt

    WET INGREDIENTS

    250 g Canned Pumpkin
    70 g Liquid Egg Whites
    30 g Low Cal Pancake Syrup (ED Smith)
    10 squeezes Liquid Stevia

    INSTRUCTIONS

    Mix all ingredients
    Line loaf pan with parchment paper & coat with spray

    Bake @ 350°F for 27 min
    Calories : 427 total loaf or 53 calories/slice
    Protein : 45
    Fats : 5
    Carbs : 56
    Fiber : 11
    *haven't tried this one yet, but sounds promising.

    🤤🤤🤤 looks really good!
  • PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member
    @snowflake954 - Yours look so good! Probably tasted better with the substitution of oatmeal and addition of egg, etc.,
    edited November 6
  • snowflake954snowflake954 Member Posts: 5,552 Member Member Posts: 5,552 Member
    PAPYRUS3 wrote: »
    @snowflake954 - Yours looks so good! Probably tasted better with the substitution of oatmeal and addition of egg, etc.,

    It doesn't look anything like the picture in your recipe but, you know, it tastes even better today after it's sat for awhile. The crunch from the chia is nice. I'll be making it again--thanks for the original recipe.
  • PAPYRUS3PAPYRUS3 Member Posts: 7,873 Member Member Posts: 7,873 Member

    51aeb2b89vum.jpg

    PUMPKIN GINGERBREAD PROTEIN MUFFINS

    (adapted from MFP 2020 chocolate pumpkin muffins)

    1/4 cup Brown Sugar Swerve (might be too much sweet if using a sweet protein powder)
    1/8 cup coconut flour or other flour (16 grams = 60 calories)
    1/8 cup oat fiber (16 grams = 20 calories)
    2 tsp baking powder (10 calories)
    1 tsp cinnamon (6 calories)
    1/4 allspice (3 calories)
    1/2 tsp ginger (3 calories)
    1/2 tsp fresh minced ginger(3 calories)
    1/2 tsp nutmeg (3 calories)
    1/4 tsp salt
    1 cup pumpkin puree (250 grams = 60 calories)
    1 tbsp maple extract (10 calories
    4 large egg whites -33g each = 64 calories
    1 scoop of protein powder = 120 calories

    Total Calories = 362
    Yield 12 mini muffins @ 30 calories each.

    Mix all of the dry ingredients
    Add in pumpkin puree/extracts, with a 1/8 of whipped egg whites

    Whip egg whites and fold in 1/3 at a time
    Bake 375 F for 8-10 minutes.
    edited November 8
  • Chunky_Chick_ShrinksChunky_Chick_Shrinks Member, Premium Posts: 30 Member Member, Premium Posts: 30 Member
    I'm excited to try this! thanks for sharing!
Sign In or Register to comment.