Protein Sparing Pumpkin Bread
It is Pumpkin season!
In the Fall, my mom always made her delicious pumpkin bread!
I still love pumpkin bread, but I make mine very different than the dense pumpkin bread I grew up on!
My protein sparing pumpkin bread is light and airy, more like an angel food pumpkin bread!
I also used Wholesome Yum brown allulose in my Pumpkin Bread instead of brown sugar. Wholesome Yum brown allulose works perfectly in place of brown sugar in recipes!
Using allulose in my pumpkin bread recipe is important because allulose melts, where other sweeteners like erythritol doesn’t. The brown allulose gives my protein sparing pumpkin bread a delicious caramel flavor and the texture of the pumpkin bread using brown allulose makes it softer and more moist!
Wholesome Yum brand of allulose is the best quality allulose and they even ship to Canada!
Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands! I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!
Click HERE to order Wholesome Yum Allulose
Use code MARIA to save 10%!
Protein Sparing Pumpkin Bread
Ingredients
- 12 large egg whites
- 1/2 cup Wholesome Yum brown Allulose
- 2 teaspoons cream of tartar
- 1/2 teaspoon Redmond Real salt
- 1 cup vanilla egg white protein
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract or other extract
GLAZE:
- 8 ounces cream cheese softened (or Kite Hill brand cream cheese–style spread for dairy-free)
- ¼ cup unsweetened macadamia nut milk
- 4 tablespoons powdered allulose
- 1 teaspoon maple extract or vanilla
- Pinch Redmond Real salt
PSMF GLAZE (OPTION 2):
- 1/2 cup powdered allulose
- 2-3 tablespoons unsweetened macadamia nut milk
- 1 teaspoon maple extract or vanilla
- Pinch Redmond Real salt
Instructions
- Preheat the oven to 325 degrees F.
- Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
- Turn the mixer to low and gently mix the egg white protein powder, vanilla extract and spices into the whites.
- Grease a 9 inch Bundt pan with Avocado oil spray and fill with protein sparing pumpkin bread mixture.
- Bake for 30 minutes or until golden brown. Turn oven off and leave in the oven for 15 minutes to avoid the pumpkin bread from falling.
- Let completely cool before cutting or the bread will fall.
- Meanwhile make the glaze: Place the ingredients into a small food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze.
- OPTION 2: Place the ingredients into asmall food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze; add more sweetener if you prefer a thicker glaze.
- Drizzle the pumpkin bread with glaze if desired.
- Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
Notes
51 calories, 0.1g fat, 10g protein, 2g carbs, 1g fiber
P:E ratio 9.1
Nutrition
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I was wondering if brown Swerve or monkfruit would work in place of brown Allulose? I do not have easy accessibility to Allulose in Canada.
That will work. 🙂
So pleased to read this since also here in EU we can’t still have allulose… but so we can enjoy your recipes 🙂 Thank you Maria!
P.s. could you please clarify when you write point 7 and 8 in the instructions: at “Option2:” I can only see the same lines repeated… it’s a typo or have I missed something :-/? I can’t understand where is the point that takes to the difference reflected in the macros down below… Apologize if it’s a silly question, thanks for your patience!
Thanks! The ingredients show two options for the glaze. That is what the two directions are for. 🙂
And the link above ships to Canada too. 🙂
You are so generous with your expertise. Your recipes. Thank you so much for this recipe
Thank you!!
Hi Maria this sounds like a wonderful recipe and I can’t wait to try it. I have a question for you – I recently bought some of your ebooks – The Art of Fat Loss and the Kids one. I found so many of the recipes included almond milk. I am allergic to nuts so this is not an option for me. I’d really like to try some of the recipes but I don’t know if they’ll still work if I use other milks. Eg in the recipe above – would it still work with coconut milk or cream in place of the almond milk? And many of the others in your books. I am aware this will change the carbs and fat in the dishes but I’m ok with that – I just want to be able to try them as they look so good. Since almond milk really is in a lot of them, if I can’t make those recipes it is quite limiting. Thanks so much for all your great recipes and information.
Yes, you can use coconut milk or a hemp milk. 🙂
Hi Maria, This looks delish! It says to put vanilla extract into the egg whites but doesn’t say when, do you put it in before you mix the egg white, cream of tartar, salt and allulose or after with the egg white powder and spices? Thanks so much!!!
You add it with the spices. I fixed it above. 🙂
It’s so sad to me that so many of your recipes include eggs or dairy, which I’m allergic/intolerant to. Looks yummy; just wish you had alternative ingredient options.
Is there a way to make this without the protein powder? I do not have access to it, and would love to try this recipe!
Sorry, that is what gives it the texture. 🙂
Thank you for creating and generously sharing the recipe. You’re the best!
Thanks!
I don’t know how I missed this protein sparing pumpkin bread recipe! Thank you so much for being so generous. I’m getting healthier and feeling better all the time! Blessings to you and your family🙏🏻✨💖✨🤗
Thank you!!
I don’t have vanilla egg white protein powder but I have plain egg white protein powder, can I use this?
Yes, just add a little vanilla extract. 🙂
Will the Equip Vanilla Prime Protein work in place of the Vanilla Egg White Protein or would it be better to use plain egg white protein and add a little more vanilla?
I haven’t tested it, but Equip is beef protein isolate which is VERY different than egg white powder, so I doubt it would yield the same result🙏
One other question. Do you think it will work if I put it in individual silicone Bundt forms?
Yes, it will work 🙂