Peanut Butter Pumpkin Loaf

  • U Serves 10 People
  • P Prep: 00:05
  • P Cook: 00:32
Peanut Butter Pumpkin Loaf

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)


Amount Per Serving


Calories 162

Calories from Fat 55


% Daily Values*


Total Fat 6.13

9.43%


Saturated Fat 1.31

6.55%


Polyunsaturated Fat 0.43


Monounsaturated Fat 0.63


Cholesterol 43.50

14.50%


Sodium 89.00

3.71%


Potassium 72.48


Total Carbohydrate 15.68

5.23%


Dietary Fiber 3.80

15.20%


Sugars 2.83


Protein 13.58


Vitamin A 90.80%

Vitamin C 0.60%


Calcium 7.30%

Iron 8.15%


* Nutritional Values are estimated and may vary

³ Description

A moist, protein-packed fall loaf. Perfect for a post-workout snack or even a not-so-naughty dessert!

² Ingredients

   

q Directions

Ingredients:

1.5 cups Pure Pumpkin
2 eggs
2 egg whites (1/3 cup liquid egg whites)
3 scoops Cellucor PB Marshmallow whey
1 3/4 cup oat flour (I blended that amount of whole oats, and it actually came out to less oat flour (a little under 1.5 cups) -- so pulse 1 3/4 cup oats for the right amount)
3 tbsp milled flax seed
1/4 cup PB Crave Cookie Nookie peanut butter (microwaved for 30 seconds to loosen)
3 packets of Truvia sweetened
2 tsp vanilla extract

DIRECTIONS:
1) Preheat oven to 350 and grease a loaf pan. I use the "Baking" Pam and it works really well.
2) Combine all wet ingredients first. Then add in dry ingredients until well combined.
3) Bake for 32 minutes and let cool.
4) Cut into 10 equal slices.

Recipe Provided by @alexmarie5030

U More Recipes By @alexmarie5030:

Chocolate Peanut Butter Protein Bars Peanut Butter Pumpkin Muffins With Cream Cheese Frosting Peanut Butter Banana Chip Oatmeal Cookies Banana Mash Muffins

 

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