ProteinPeanutPassion

The low Carb Pumpkin Bread experiment

Today I am trying out this recipe from foodsofapril.com for Low carb pumpkin bread. Since moving to America from the UK I discovered the bread (as is the case with alot of the food - le sigh) is very very different than in Europe. In Ireland is it fairly easy to buy fresh baked & whole wheat bread.. All in all a pretty clean bread. In fact even store brand bread would go stale, blue mould and hard in a matter of days and even on occasion my bread have mould on when I bought it! Some might say ewww disgusting but I say YES!!! Little or no preservatives!! (that's right call me weird). Bread in the states will no joke last in your pantry for weeks and weeks.. if not shock horror months. It's frankinstein bread!!!! So since moving here and revolutionizing my diet I have cut down on eating bread drastically (difficult for the Irish white bread and potatos are a staple) substituting instead for wholegrain rice, quinoa, leaves, greens, sweet potatos and the like. If I wanted a carb fix and oooo yeah don't get me wrong I love 'em.. (don't leave me with the bread basket at Cheescake Factory alone!!) I began eating Ezekiel sprouted grain bread very occasionally or baking my own. So here is another type to add in the mix. Low carb pumpkin bread! Thanks to April of this blog for the recipe. Unfortunately it appears she is no longer blogging which is a shame as her recipes really do look awesome.

Here's the linkage :)
http://foodsofapril.com/?p=4347

The macros look like this:

Makes 1 loaf (8 slices)

Each slice 107 calories, 2.5 grams of carbs, and 7.5 grams of protein (with golden flaxseed)

With the dark flaxseed: 94 calories

For the higher protein version, each slice is 85 calories, 2.5 carbs, and 14 grams of protein

She suggests subbing protein powder instead of the flax seed for a higher protein version (more like JE pumpkin protein bars) and baking for 45 mins instead of 30.

Here's the ingredients I used (minus the water) :