BETTER then Starbucks and a 1/8th of the calories and points!! So moist and yummy!
A HUGE slice of pumpkin goodness!! Add your favorite nut to amp up the protein!!
Full recipe in video below
RECIPE:
1 ½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 (14-ounce) can pumpkin purée
½ cup white granulated sugar substitute (I used Lakanto) -to order: https://bit.ly/3cRLTbg
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¾ cup dark brown sugar substitute (I used Lakanto)
3 eggs
½ cup unsweetened applesauce
1 teaspoon vanilla extract
Optional Ingredients
½ cup pepitas
Before you gather your ingredients, pre-heat your oven to 375 degrees Fahrenheit.
Prepare your loaf pan with baking spray or a parchment paper lining, and set it aside.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. If you don't have a sifter, you can use a whisk to gently break up any lumps of flour and ensure that the dry ingredients are fully combined.
In a medium mixing bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, eggs, oil, and vanilla extract. Make sure that these ingredients are well combined.
Pour the wet ingredients into the dry ingredients and gently fold together, until just combined. You should not be able to see any visible streaks of dry flour, but it's okay if the batter is a little bit lumpy.
Transfer the batter into your prepared loaf pan, and smooth out the top so the batter is even. If you're planning to add pepitas to the top of your loaf, sprinkle them evenly over the batter, then place in the oven.
Bake for at least one hour, though some ovens may take closer to 75 minutes. (If you're using muffin tins, the bake time will be closer to 25-30 minutes.) The loaf is done when it is lightly cracked and golden brown on top, and feels set when you gently tap it with your fingertip — it should not wobble. To be sure that the loaf is fully baked, use a cake tester or wooden skewer. It should come out clean when the loaf is finished.
Remove the loaf from the oven and let it cool in the pan for ten minutes. After ten minutes, run a knife or offset spatula along the sides to loosen, then flip the load onto a wire rack to cool completely before slicing.
8 Slices:
126 Calories
2g Fat
21g Carbs
5g Protein
Recipe inspiration from mashed.com
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