All recipes
Muffins & Loaves
Pumpkin Spice Loaf
The coffee-shop autumn loaf, rebuilt: 111 calories a slice and it still smells like October.
110Calories
7.3gProtein
12.1gNet carbs
2.2gFiber
2.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1¼ cups (300 g) canned pumpkin purée
300 g
1 cup (120 g) whole-grain millet flour
120 g
⅜ cup (45 g) tigernut flour (chufa)
45 g
2 Tbsp (15 g) cornstarch
15 g
2 scoops (60 g) vanilla protein
60 g
2 Tbsp (15 g) ground flaxseed
15 g
¾ cup minus 1 Tbsp (140 g) allulose
140 g
1½ Tbsp (8 g) pumpkin pie spice
8 g
1 Tbsp (12 g) GF baking powder
12 g
½ tsp baking soda
3 g
½ tsp salt
3 g
⅝ cup (150 g) liquid egg whites
150 g
1½ tsp vanilla extract
6 g
2 tsp apple cider vinegar
10 g
Method
- Whisk the pumpkin, egg whites, vanilla, and vinegar until smooth.
- Whisk the remaining dry ingredients separately, then fold the two together until just combined.
- Scrape into a parchment-lined 9×5" loaf pan and smooth the top.
- Bake at 350°F (175°C) for 50–55 minutes, tenting with foil at 40 if the top darkens, until a skewer comes out clean.
- Cool completely in the pan — pumpkin loaves are structurally dramatic while warm. Slice into 12.
Nutrition facts
Per serving.
Calories110
Total fat2.5 g
Total carbohydrate26 g
Dietary fiber2.2 g
Allulose11.7 g
Net carbs12.1 g
Protein7.3 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
