High Protein Pumpkin Bread Seitan
Nutrition
Calories: 177kcal | Carbohydrates: 24.8g | Protein: 16.5g | Fat: 1.9g | Fiber: 1g
This High Protein Pumpkin Bread Seitan is super easy to make and great for an easy high protein breakfast meal prep!
Servings
Ingredients
- 210 g Vital Wheat Gluten
- 1 cup Pumpkin Puree not pumpkin pie filling
- 140 g Light Brown Sugar ~ 1/2 cup + 2 tbsp
- 1/4 cup Maple Syrup
- 1/4 cup Water
- 1 tbsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 1/2 tbsp Mini Chocolate Chips
Instructions
- Pre-heat oven to 300 F.
- In a large bowl, combine wet ingredients - brown sugar, water, pumpkin puree, syrup, vanilla extract and mini chocolate chips. Whisk together well.
- In a separate medium-sized bowl, whisk together all the dry ingredients - vital wheat gluten, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Slowly add dry ingredients to wet ingredients and combine. Avoid over-mixing because it will make the dough tough and chewy. Dough should be glossy/wet but not loose. I use a spatula for this step.
- Dump dough into a parchment paper-lined 9"x5" loaf pan.
- Bake for 70 - 75 minutes until fully cooked. It should have risen a lot, including the middle. It should be springy and not sunken in - that's how you know it's fully cooked.
- Allow to cool and enjoy.
Equipment
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Loaf Pan
Notes
Track this on My Fitness Pal by searching:
PDV High Protein Pumpkin Bread
Did you make this recipe?Mention @proteindeficient.vegan
