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Pumpkin Pancake Bread: Two Ways

Servings 12 slices
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Ingredients
  

  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup brown sugar packed
  • ¼ cup maple syrup
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2 cups high protein pancake or waffle mix
  • 2 tsp cinnamon
  • 1½ tsp pumpkin pie spice

Option 1: Chocolate Chip Pumpkin Pancake Bread

  • 1 cup semi-sweet chocolate chips

Option 2: Pumpkin Pancake Bread with Crumble Topping

  • 2 tbsp melted butter
  • 2 tbsp high protein pancake or waffle mix
  • 2 tbsp quick oats
  • 2 tbsp brown sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 8.5" bread pan with parchment paper. Think making a sling for the bread. I recommend letting the parchment paper hang out of the long sides of the pan about 2", so you can grab the sides and remove the bread easily without it sticking. Alternatively, you can grease the pan well. There is not much fat in this bread, so it will stick if you do not line it with parchment or grease very well.
  • Combine pumpkin, eggs, brown sugar, maple syrup, milk and vanilla extract in a medium bowl. Mix well.
  • Add pancake mix, cinnamon, and pumpkin pie spice. Stir until combined.
  • Decide if you want to add chocolate chips or crumble topping. If using chocolate chips: stir most of the chips into the batter saving a few for the top.
  • Pour batter evenly into prepared pan. If using the crumble topping: combine all ingredients into a small bowl. Stir well. Sprinkle topping evenly over the batter.
  • Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Note: different pans and ovens can alter the bake time. Check your bread until fully cooked.
  • Allow bread to cool slightly before cutting. Store extra on the counter for 48 hours. Or, if you want to keep it longer store in the refrigerator for 2 weeks or freeze for 3 - 4 months.

Notes

Nutrition Information:
Chocolate Chip (1/12th): 230 calories, 8 g fat, 35 g carbs, 3 g fiber, 8 g protein
Crumble Topping (1/12th): 170 calories, 5 g fat, 26 g carbs, 3 g fiber, 7 g protein
For Athletes: This bread is a great for breakfast or post-run recovery. Eat 2 slices + top with Greek yogurt or drink a protein shake on the side to meet your nutrition needs.
For Healthy Eating: Pair one slice of this high-protein bread with some berries + Greek yogurt for breakfast.
For Kids: Your kids will love either version of this pumpkin bread - or one of each! Let them get in the kitchen and help you bake!