Pumpkin Protein Pancake Bread + Maple Cashew Glaze (Sugar Free)
Serves 12
10 mins prep
40 mins cook
50 mins total
A super cozy Pumpkin Protein Pancake Bread topped with a maple cashew glaze! This healthy pumpkin pancake bread uses protein pancake mix, protein powder, sugar free maple syrup and no oil or butter. A delicious breakfast loaf for fall!
cupPumpkin Purenot pumpkin pie filling, 120g
cupUnsweetened Almond Milk160ml
tbspMaple SyrupSugar-free recommended below, 15ml
cupProtein Pancake Mixor any just-add-water pancake mix, weighed ~100g
cupVanilla Protein Powder45g, 1½ scoops
tbspPumpkin Pie Spicesee notes for homemade
Maple Cashew Glaze:
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Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, milk, eggs and maple syrup.
In another bowl combine protein pancake mix, protein powder and pumpkin pie spice.
Add dry mix to wet and fold to combine.
Don’t over-mix or loaf will be dense.
Batter should be fairly thick; Add 1-2 Tbsp water if it’s too thick, or 1 Tbsp more pancake mix if it’s too runny.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining blueberries.
Bake for 40 minutes. A toothpick inserted into center should come out dry.
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely.
Maple Cashew Glaze:
Let loaf cool completely before adding glaze.
In a bowl, stir together maple syrup, cashew butter and milk.
Pour over loaf and slice.