Apologizing for my absence from blog posts and new recipes seems to be a trending topic on my blog to begin with. So let me start by saying sorry.
school, work, homework, living in my new home in NYC, and the little free time I have took a toll on the recipes and the time I used to have to dedicate to my blog.
So instead of perfusly apologizing I decided to repay you guys with a recipe. because lets be honest... Their is no better way of saying, "sorry" then apologizing with some chocolate chip pumpkin bread.
Am I right, or am I right?
school, work, homework, living in my new home in NYC, and the little free time I have took a toll on the recipes and the time I used to have to dedicate to my blog.
So instead of perfusly apologizing I decided to repay you guys with a recipe. because lets be honest... Their is no better way of saying, "sorry" then apologizing with some chocolate chip pumpkin bread.
Am I right, or am I right?
This time of year is absolutely one of my favorites. Trees turning color, finally cool enough to wear sweatshirts, perfect football weather. I can't think of a single bad thing relating to fall, other than Winter is on deck.
But until then, we'll all stuff our faces with as much pumpkin as possible and be completely content and happy.... who's with me? I can't be alone.
But until then, we'll all stuff our faces with as much pumpkin as possible and be completely content and happy.... who's with me? I can't be alone.
I love halloween.... Almost as much as I love pumping anything and everything. So I knew I wanted to bake something with a festive theme to it.
I probably spent two days thinking and contemplating the most epic Fall delicious thing I could fit into one damn good recipe.
Nothing says, "I love Fall" more than Protein Pumpkin Spice Dark Chocolate Chai-Cinna-Swirl-Bread. If you find something that does, then me and you are destined to be Fall friends and eat pumpkin everything together till thanksgiving rolls around...
One thing I love is how I can grab n' go with all my baked recipes, they use a flour free base (oat flour), so they are perfect for breakfast in their place for complex carbs like oatmeal, whole grains, or whole wheat breads/cereals. I've been having mine with scrambled eggs and some fruit to make a well balanced breakfast to get me started in the morning.
I probably spent two days thinking and contemplating the most epic Fall delicious thing I could fit into one damn good recipe.
Nothing says, "I love Fall" more than Protein Pumpkin Spice Dark Chocolate Chai-Cinna-Swirl-Bread. If you find something that does, then me and you are destined to be Fall friends and eat pumpkin everything together till thanksgiving rolls around...
One thing I love is how I can grab n' go with all my baked recipes, they use a flour free base (oat flour), so they are perfect for breakfast in their place for complex carbs like oatmeal, whole grains, or whole wheat breads/cereals. I've been having mine with scrambled eggs and some fruit to make a well balanced breakfast to get me started in the morning.
By the taste of this bread, I'm 150% sure I'll be making some more upcoming recipes with pumpkin before Fall/pumpkin season passes by, so be sure to lookout for some upcoming recipes!
Get the full recipe and macros for my Protein Pumpkin Spice Dark Chocolate Chip Chai-Cinna-Swirl-Bread just below!
Get the full recipe and macros for my Protein Pumpkin Spice Dark Chocolate Chip Chai-Cinna-Swirl-Bread just below!
Ingredients: (7 slices - 226 cal - 9 Fat, 29 C, 13.5P) - can easily be cut into more/less slices.
Instructions -
- 1 cup oat flour (108g rolled oats blended into flour)
- 2 scoops Cinnamon Swirl Whey Protein Powder from Cellucor
- 1tsp Pumpkin spice
- 1tsp Baking Powder
- 1tsp baking soda
- 1/2 tsp Chai Tea (from a tea bag or you can also use kcup)
- 1/4-1/2 tsp ground cinnamon
- Mashed Bananas (172g) about 1 large
- 238g Pumpkin pure (about a cup)
- 2 egg whites (6Tbs)
- 1 Tbs Sugar free Syrup (I used maple-12g)
- 1/4 tsp butter extract
- 1/2 Vanilla extract
- liquid stevia drops to taste (vanilla creme) and cinnamon used in mine
- 3 Tbs Greek Yogurt (50g)
- 85g dark chocolate chips (roughly 1/2 cup)
Instructions -
- pre heat oven to 350
- line bread pan with parchment paper or non stick spray (I use coconut oil).
- combined all dry ingredients in big bowl and mix.
- in a separate bowl combine all wet till well mixed.
- combine the 2 bowls and mix till no clumps
- once combined, add in half your chocolate chips (save the other 1/4th to sprinkle on top)
- pour into bread pan
- sprinkle remaining dark chocolate on top
- bake for 35-40 min, until golden brown (not all ovens are the same, so check yours at 30min).
- Take out once inserted knife comes out relatively clean, and the bread has cooked through.