Gluten Free,High Protein Pumpkin Bread

This gluten free high protein pumpkin loaf is not only simple and delicious, but freezes well and is an instant family favourite! Note: contains nuts and eggs.

Pumpkin Bread

A protein rich quick bread that can be eaten with soup or alongside a meal, you can vary the flavourings by substituting  banana purée (3 very ripe) or applesauce for the pumpkin.  We also like it for breakfast.

½ of 796 mL can pumpkin purée                                                4 tsp. baking powder

½ cup honey                                                                                   1+ tsp. salt

8 eggs                                                                                              1 ½ tsp. ground cinnamon

1 ½ cups GF oat flour                                                                   ½ cup raisins (optional)

1 ½ cup almond flour (or other nut flour)                              ½ cup chopped nuts (optional)

Preheat oven to 350°F. Combine wet ingredients. Whisk together dry ingredients.  Combine until moistened.  Transfer into 9”x 13” pan or 16 muffin tins.  Bake 30 minutes or until fully baked.

This freezes well but may become a bit crumbly. It may be better to make as muffins or pre-slice before freezing.

Try it and let me know how you like it!

Looking for more quick and easy meal ideas? Check out my FREE Meal Prep Guide for Moms!