Peanut Chocolate Drizzle Pumpkin Bread

Take a look at this bread, do I really have to sell you on the idea of tasting it?…Come on, really?! To answer your question, YES, it tastes just as amazing as it looks! Pumpkin, Chocolate, Peanut Butter, this recipe has it all, and Jamie Eason Lean Body For Her Multi-Purpose Peanut Protein makes it even more amazing!! I hope you give this one a try.

Peanut Chocolate Drizzle Pumpkin Protein Bread
Nutrition Information
  • Serves: 14
  • Serving size: 1 Slice
  • Calories: 148
  • Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 7g
Cuisine: Breakfast, Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 128g (1 cup) KFF Flour Blend (See Note or you can use flour of choice)
  • 128g (1 cup) Jamie Eason Lean Body For Her Multi-Purpose Peanut Protein
  • 2 ¼ tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Allspice
  • 4 tbs (26g) Golden Flax Seed Meal
Wet Ingredients
  • 113g (1/2 cup) Fage Total 0% Greek Yogurt
  • 227g Pumpkin (Puree/Canned)
  • 1 Large Egg
  • 50g Egg White (Equivalent to One Whole Large Egg)
  • 1 tbs Vanilla Extract (I use Simply Organic)
  • 80g (1/3 cup) Coconut Sugar (Can use sweetener of choice)
  • 63g (1/4 cup) Unsweetened Natural AppleSauce Sauce (No Sugar Added)
Chocolate Drizzle
Protein Peanut Drizzle
  • 30g (2 tbs) Dark Chocolate Chips or Chunks (62-80% Dark Chocolate)
  • ½ tbs Spectrum Coconut Oil
What You Need
  • Two Large Bowls or Mixer and Larger Bowl
  • Two Small Bowls
  • Spoon
  • Measuring Spoons
  • Whisk
  • Loaf Pan (I use 8.5 x 4.5 in. Loaf Pan)
  • Cooking Spray/Oil
  • Parchment Paper (Optional)
  • Scale
  • Saran Wrap/or Foil
  • Knife
  • KFF Baking Flour Blend (Makes 3 Cups): 128g Brown Rice Flour, 128g Oat Flour, 43g Tapioca Flour, 85g Potato Starch.
  • Remember, allow bread to cool for 10-15 minutes before cutting. Cut in to 10-14 thick slices based on your preference. Bread can be cut as stated above, but ABSOLUTE best results are after allowing to cool in refrigerator overnight, slicing in the morning, and toasting or heating in microwave or oven (Just a suggestion, but not necessary-I usually don’t wait :-).
  • Bread crust may be slightly harder to the touch, this is normal. After cooling and refrigerating, the crust will moisten yielding a perfect loaf. It is always better the next day!!
  • To store, wrap with Saran Wrap, lightly with foil or place in plastic container and refrigerate until ready to eat.
  1. Preheat oven to 350 degrees. Lightly spray Loaf Pan and set aside or prepare with Parchment Paper.
  2. Combine all Dry Ingredients in large bowl, set aside. Combine all Wet Ingredient in bowl, make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently. Do not over stir or beat.
  3. Pour batter in Loaf Pan and smooth out.
  4. Place in oven and bake for 60 minutes. At the 40-45 min mark, place small piece of tented foil over the top (This will keep it from browning too much). **All ovens are not created equal, be sure to watch your bread once it reaches the 40-45 minute mark.
  5. Remove loaf from oven, allow to cool in Loaf Pan for 5 minutes.
  6. Remove from Loaf Pan and place on Wire Rack (or plate) to cool for 10-15 minutes.
  7. Prepare Protein Peanut Drizzle by combining ingredients in small bowl. Prepare Chocolate Drizzle by melting ingredients in small bowl.
  8. Drizzle Protein Peanut mixture over bread, repeat with Dark Chocolate mixture.
  9. Allow drizzle to set before cutting. Cut in to 10-14 slices, based on your preference.
  10. Enjoy!!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


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