I have been making this bread weekly now for the past month so I thought it was time to share. If you weren’t aware, I am about 10-12 weeks out from competing in the bikini division in the NANBF. I track everything I eat and I have specific macro goals for each day which are split up into ~5 meals. This bread was designed to meet my macro goals for one meal. If you are eating more calories and get more carbs have 2 slices, top with almond butter or just enjoy as a snack. If you are a cookie and bread eating person that is not really into health and fitness this probably won’t taste good to you or your family. It is just a creative and convenient way for me to get my carbs and protein with some additional vitamins from the pumpkin. A normal breakfast on prep would be oatmeal and egg whites so I just switched it up a little.

Recipe:

• 1 can raw pumpkin
• 1 cup vanilla muscleegg (you can use egg whites but you will want to add additional stevia and vanilla extract)
• 3 scoops GNC Sustained Blend Protein Powder in Peanut Butter Puffs flavor (you could use vanilla but this won’t work well with straight Whey protein)
• 4 tablespoons powdered peanut butter
• 1/2 cup Protein Oat Pancake Mix from Aldi (you could use Kodiak mix)
• 1 tsp vanilla extract
• 1 tbsp. walden farms maple syrup
• Stevia to taste
• 1 tsp salt
• 1 tsp baking powder
• 3 servings dark chocolate baking chips (I use food scale for all ingredients)

Mix and pour into greased bread pan, bake at 350 for ~45 min but you will want to watch it.

Makes 6 servings total, 194 calories each, 4g fat, 18g carbs and 23g protein.