Autumn is here and that means it’s time to get the pumpkins out! We couldn’t be more exited to use this multifunctional vegetable in our recipes. This time we’re using pumpkin to bake a delicious protein bread. Perfect as a snack to go with a cup of coffee or tea. What are you waiting for? Head on over to the kitchen, because there’s nothing better than the smell of freshly baked pumpkin bread on a stormy autumn day.

Prep time: 30-60 minutes

Ingredients (12 servings): *Speculaas spices are a typically Dutch mix of spices. If you can’t find it in a store, you can easily create it yourself. Mix together the following ingredients and you’ll have enough to fill up a small jar:
  • Ground cinnamon, 8 tsp
  • Ground nutmeg, 2 tsp
  • Ground ginger, 1 tsp
  • Ground cloves, ½ tsp
  • Ground cardamom, ½ tsp
  • Ground mace, ¼ tsp
  • Ground aniseed, ¾ tsp (optional)
  • Ground white pepper, ½ tsp (optional)

Instructions:
  1. Preheat the oven to 180° C and line a bread tin with baking paper.
  2. Soak the raisins in a bowl with warm water
  3. Add the diced pumpkin to a saucepan and add a little bit of water.
  4. Place the saucepan on the stove on low fire to defrost the diced pumpkin. After, puree the pumpkin in a food processor.
  5. In a bowl, mix together the oat flakes, almond flour, speculaas spices1, Whey Perfection, baking powder and a pinch of salt.
  6. Add the pumpkin puree and eggs to your mixture and stir it all together until smooth. If it looks a bit on the dry side, add a little bit of water.
  7. Drain the raisins and add them to your mixture with the pumpkin seeds. Make sure to save a little bit of the pumpkin seeds for later.
  8. Pour the mixture into the bread tin and use your leftover pumpkin seeds as a topping.
  9. Finally, place the bread tin in the preheated oven for about 30 to 35 minutes, until fully cooked.

TIP: irresistible with Natural Peanut Butter!
Nutritional value per serving
145 kcal 7.5g protein 10.5g carbohydrate 7.5g fat