Pumpkin Protein Bread

adapted from Mollie Katzen’s Sunlight Cafe

Nonstick spray

1 C all-purpose flour

1 C soy protein powder (we’ve used cinnamon bun and chocolate powders, both with excellent results)

1 t salt

2 t baking powder

1/2 C sugar

2 C pumpkin

2 large eggs

2 T vanilla extract

3 T unsalted butter, melted (optional)

1 C chocolate chips (optional)

Preheat the oven to 350.  Lightly spray a loaf pan with nonstick spray.  Stir together the flour, protein powder, salt, baking powder, and sugar until thoroughly combined.  Stir in the chocolate chips (if using).  In a separate bowl, combine the pumpkin, eggs, vanilla, and butter (if using) and stir until uniform.  Add the pumpkin mixture to the dry ingredients and stir until thoroughly blended.

Transfer the batter to the prepared pan, and bake in the center of the oven for 45-50 minutes.  Cool in the pan for about 10 minutes, then cool on a rack for another 20 minutes.  Bread should be golden – almost caramelized – on the outside, but rich, dense, and moist inside.  With a little whipped cream, you can almost pretend you’re eating a big slice of pumpkin pie – except with protein!