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Protein Pumpkin Bread With Cream Cheese Icing
Protein Pumpkin Bread With Cream Cheese Icing
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This is, no joke, one of the best-tasting recipes I’ve ever created. It’s moist, warmly spiced and everything you want from pumpkin bread in the fall. I prefer using vanilla-flavored Greek yogurt because it adds moisture while giving the pumpkin and spices an extra little boost of flavor.
The cream cheese icing is delicious as is, but for Halloween, you can pipe it across the loaf to make a mummy. Hopefully yours looks better than mine - but either way, mine successfully scared my friends and family. Whether they were frightened by the mummy or my decorating skills is still up for debate.
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I made this recipe exactly as written but with no icing. I used Magic Bakers Blend for the sweetener. I added the walnuts to my batch. It ended up making one loaf of bread and 6 muffins which came out to 1040g: 10 slices of bread and the 6 muffins @65g each so more per serving than the 24 slices in the recipe but still about 3g net carb per serving. Since my sweetener has erythritol as main ingredient, I take some extra time to try to dissolve the sweetener as well as possible as I dislike the cooling sensation. These had absolutely no cooling effect; the texture of the bread is perfect. It is slightly dense as it should be, toasts well, and holds up to butter and cream chesse.