Peanut Butter Pumpkin Loaf

³ Description

A moist, protein-packed fall loaf. Perfect for a post-workout snack or even a not-so-naughty dessert!

² Ingredients

•  3.25 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1.5 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  2 serving (serving = 1 egg) Kroger Whole Eggs (Medium)
•  3 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  3 serving (serving = 1 packet) Truvia Sweetener
•  2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  2 serving (serving = 2 tbsp) PB Crave Cookie Nookie
•  3 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow
•  2 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites

q Directions

Ingredients:

1.5 cups Pure Pumpkin
2 eggs
2 egg whites (1/3 cup liquid egg whites)
3 scoops Cellucor PB Marshmallow whey
1 3/4 cup oat flour (I blended that amount of whole oats, and it actually came out to less oat flour (a little under 1.5 cups) -- so pulse 1 3/4 cup oats for the right amount)
3 tbsp milled flax seed
1/4 cup PB Crave Cookie Nookie peanut butter (microwaved for 30 seconds to loosen)
3 packets of Truvia sweetened
2 tsp vanilla extract

DIRECTIONS:
1) Preheat oven to 350 and grease a loaf pan. I use the "Baking" Pam and it works really well.
2) Combine all wet ingredients first. Then add in dry ingredients until well combined.
3) Bake for 32 minutes and let cool.
4) Cut into 10 equal slices.

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