Spiced Pumpkin Protein Bread is a delicious and easy way to get more protein and veggies into your snacks! Prep this loaf to have on hand throughout the week as a ready-to-eat breakfast or enjoy it as a morning tea treat with coffee or your favourite tea!

Recipe by @fooddesignstudio

Makes: 1 standard-sized loaf | Vegetarian | RSF 

Ingredients:

• 1 3/4 cups spelt flour
• 2 scoops (63g) Whole Earth & Sea Fermented Organic Protein & Greens in
• Vanilla Chai flavour
• 3/4 cup coconut sugar
• 1 teaspoon Lovin Body Cinnamon Powder
• 1/4 teaspoon Lovin Body Nutmeg Powder
• 1/4 teaspoon Lovin Body Ginger Powder
• 1 teaspoon baking soda
• Pinch of sea salt
• 1 1/2 cups cooked and cooled, pumpkin puree (this is about ¼ of a raw pumpkin, diced into small cubes and steamed for approximately 15 minutes)
• 1/2 cup melted coconut oil
• 2 Honest Eggs Co Open Range Eggs, lightly whisked

Method:

1. Preheat and oven to 180 degrees bake.
2. Line a standard sized loaf tin with parchment paper.
3. In a large mixing bowl, add all of the dry ingredients and stir to combine.
4. In another mixing bowl, add all of the wet ingredients and whisk well to combine.
5. Transfer the dry ingredients to the wet ingredients and gently fold through until just combined.
6. Transfer the batter to the loaf tin and place into the oven to bake for at least 1 hour.
7. When a skewer can be removed clean from the centre of the loaf, the loaf is baked through. If still slightly wet, continue cooking for increments of 10 minutes at a time. This loaf does take a little longer to cook.
8. Remove from the oven and allow the loaf to cool in the tin before transferring to a wire rack to cool completely.
9. Top with pumpkin seeds (pepitas), slice into thick pieces and serve either with butter or on its own.