If loving pumpkin spice makes me a basic white girl, then call me the Grand High Priestess of Fall because the moment November hits, I transform into an oversized-sweater wearing menace to society. So obviously I conjured up this glazed walnut protein pumpkin loaf: a quick bread so dangerously delicious it should come with a warning label and a venti PSL. We’re talking 12 grams of protein per slice, only 3 grams of sugar, and enough pumpkin spice power to revive my entire personality. It’s moist (fight me), nutty, gloriously glazed, and packed with so much fall flavor it practically kicks down your door wearing fuzzy socks.
Glazed Walnut Protein Pumpkin Loaf
A simple quick bread with perfect fall flavors.
You can sub any “just add water” pancake mix if you don’t need to be gluten free.
Ingredients
FOR THE BREAD*126 grams (1 cup) Kodiak Cakes GF protein pancake mix
*1 tsp baking powder
*1 tsp pumpkin pie spice
*130 g (1/2 cup) pumpkin puree
*80 g (1/3 cup) sugar free syrup
*64 g (1/4 cup) peanut or almond butter (I used American Dream Nut Butter’s Breanne’s Blend for added protein)
*40 g (1/3 cup) crushed walnuts
FOR THE GLAZE
*50 grams vanilla protein powder (I used Quest)
*1/2 cup Lakanto powdered monkfruit or regular powdered sugar
*1/4 cup plus 2 TBS fat free or skim milk
*Additional walnuts if desired
Directions
- Preheat oven to 350 and spray an 8×4 (I used this size) or 9×5 loaf pan with cooking spray
- In a medium bowl, whisk together the pancake mix, baking powder, and pumpkin pie spice; set aside
- In a large bowl, whisk together the pumpkin, syrup, and nut butter until smooth
- Dump dry mix into the wet mix and whisk just until everything comes together
- Pour batter into prepared pan and smooth out
- Bake for 20-25 minutes, or until a toothpick comes out cleanly from the center of the loaf; if you use a 9×5 pan, it will cook faster
- Let loaf cool in pan for 10 minutes before turning out to a cooling rack to cool completely
- Once bread has cooled, mix the powdered monkfruit, protein powder, and milk to create a thick glaze
- Pour glaze on top of loaf and use the back of a spoon to force some of the glaze over the sides, top with additional walnuts (I used another 30 g or 1/3 cup)
- Slice into 8 servings; keep in fridge
- To warm, microwave for 15-30 seconds
Nutrition
Macros for 1 slice196 calories/16.7 c/9.1 f/11.8 p
Kate Bakes Cakes 