Pumpkin Bread

3/4c pumpkin puree

¼ c almond flour

¼ c coconut flour

1 scoop vanilla protein

1c egg whites

¼ unsweetned vanilla almond milk

2 tbsp agave nectar

½ tbsp pumpkin spice

¼ tsp vanilla extract

¼ tsp baking soda

¼ tsp baking powder

Combine all the dry ingredients in a bowl and set aside. In a seprate bowl stir together pumpkin puree, eqq whites, almond milk and vanilla extract. Combine the wet and dry ingredients. Add to a nonstick bread pan and cook at 400 degrees from 30-35 minutes

6 slices:

125 calories

12g carbs

3g fat

10.5 g protein