Macro friendly Pumpkin pie loaf!

Advice from a pumpkin: Be well-rounded. Get plenty of sunshine. Give thanks for life’s bounty. Have thick skin. Keep growing. Be outstanding in your field. Think BIG!

Advice from a blonde: do all of the above, and eat all of the pumpkin! High in fiber, potassium and vitamin-c AND ridiculously delish! Whilst it’s not the easiest ingredient to purchase here in the UK it is most definitely worth the hustle to get your hands on a couple of tins. I buy mine alongside everything else in my life, on Amazon.

Here’s a super tasty, yet macro friendly pumpkin pie loaf recipe for you to give a go!

Ingredients:

1tsp baking powder

170g Scottish porridge oats – blended

1 425g tin of pureed pumpkin

160g of musclefood guilt free maple syrup

2 large eggs

1tsp ground cinnamon

How we do:

First step is to line a loaf tray with kitchen parchment and set your oven to 180 Celsius

Second step is blend your oats with the cinnamon and baking powder, depending on the size of your blender you may want to do this is 2 batches. This is going to create a smooth oat flour.

Third step is to combine your pumpkin puree, syrup and eggs, before mixing in the oat flour mixture giving it a real good elbow juicing mix.

Fourth step is to pour your batter into the loaf tray and pop into the oven for 30 minutes after this the most part of your loaf should be set, put it to the test by putting a skewer into the middle of the loaf, if it comes out sticky you’ll need to cover the loaf with foil and cook for another 5-10 minutes or so.

Once cooked take it out of the oven and leave to cool for 15 minutes or so before attempting to take out of the loaf tray.

Based on this loaf serving 4 - each serving contains just: 233 calories, 5.1g fat, 33.1g carbs and 9g protein.