Pumpkin/Carrot/Banana Bread

Photo cred preparedpantry.com “Old-Fashioned Pumpkin Bread Recipe”

Pumpkin/Carrot/Banana Bread

Ingredients: Makes 2 loaf pans, or 5 servings

Macros per serving: 351 kcals, 17g fat, 19g carbohydrates, 32g protein

  • 0.25 cup almond flour
  • 0.5 tbsp unsulphured blackstrap molasses*
  • 1 tsp ginger
  • 1.25 oz walnuts
  • 6 eggs
  • 0.5 cup milled flaxseed
  • 2 medium carrots+, grated or chopped
  • 1 medium banana+
  • 0.5 can pumpkin+
  • 0.5 tbsp baking soda
  • 0.5 tbsp baking powder
  • 0.5 cup stevia/Splenda
  • 0.5 tbsp vanilla extract
  • 1.5 tbsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tsp salt
  • 4 scoops Quest multi-purpose baking mix (protein powder blend)

*Any kind of molasses will work. Blackstrap is higher in iron, B vitamins, some electrolytes, and trace minerals.

+This is just what I had. You can also use 1 whole can of pumpkin OR 3 bananas OR 5-6 carrots.

Directions:

  1. Combine all ingredients (except nuts) wet-dry-wet in a blender (wet on bottom, dry in the middle, wet on top). Blend.
  2. Stir in walnuts.
  3. Pour equally into two greased loaf pans.
  4. Bake for 50-55 mins at 350F.
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