Ingredients
Pumpkin Bread
- 1 cup pumpkin puree (see recipe below)
- 2 cups greek yogurt
- ¼ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Ballerina Farm Einkorn Flour
- 1 cup Maple Cinnamon Farmer Protein
- 1 ⅕ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Vanilla Bourbon French Salt
- 2 teaspoons pumpkin pie spice (see recipe below)
- ½ cup dark chocolate chip chunks
Maple Glaze
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
Pumpkin Puree
- 1 pumpkin, peeled and diced
Pumpkin Spice Blend
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cloves
- 1 teaspoon ground cardamom
- 1 pinch of black pepper
Directions
Protein Pumpkin Bread
- If making your own pumpkin puree, peel and dice your pumpkin and steam until fork tender. Blend until smooth and set aside.
- Preheat your oven to 325 F°.
- Sift all your dry ingredients (flour, salt, Farmer Protein, baking powder, baking soda, pumpkin pie spice) together in a bowl and set aside.
- In a separate bowl, mix all your wet ingredients (pumpkin puree, Greek yoghurt, maple syrup, apple sauce, eggs, vanilla) until smooth and creamy.
- Mix the two with your dough whisk until just combined. Mix in your chocolate chips. Optional, a few strokes of orange zest add a lovely lightness to the bread.
- Bake in a lined loaf pan until a toothpick inserted in the center comes out clean. Let sit at room temperate until cool.
Maple Glaze
- Prepare your glaze by mixing the powder sugar and maple syrup until smooth. Add additional maple syrup to reach your desired consistency. Pour over the top of the bread and finish with more Vanilla Bourbon Sea Salt, cinnamon, and orange zest.
- Enjoy toasted with a generous spread of salted butter.
