Pumpkin Swirl Bread with Jamie's Whey Isolate
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 16 squares
  • 1½ cups oat flour
  • ½ cup Jamie's Lean Body For Her Whey Isolate, vanilla *
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¾ cup canned pumpkin
  • ½ cup unsweetened almond milk (or milk of choice)
  • ½ cup stevia baking blend or 12 packets stevia (I used NuNaturals More Fiber Baking Blend)
  • 1 egg
  • 2 egg whites
For the Swirl Topping
  • 5 Tbsp granulated stevia or xylitol (I used 11 packets of Truvia)
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  1. Preheat your oven to 350 degrees F.
  2. Spray an 8x8 square pan with cooking spray.
  3. In a large bowl or stand mixer, mix together all the dry ingredients (oat flour, whey protein, baking powder, salt, stevia).
  4. Add in the canned pumpkin, milk, egg and egg whites. Mix until fully combined.
  5. Meanwhile, mix together the topping ingredients in a small bowl.
  6. Pour half the pumpkin batter into your baking pan. Smooth it out. Sprinkle half of the cinnamon/stevia mixture on the batter.
  7. Pour the remaining batter in the pan, smooth it out, and sprinkle the remaining cinnamon/stevia mixture on the top.
  8. Take a knife and swirl the batter to create a marbled look.
  9. Bake for 20-22 minutes until just cooked but still moist.
* If you prefer not to use protein powder, you can substitute for extra oat flour
* Oat flour can be made easily by grinding regular oats in a blender or food processor.
Serving size: 1 square Calories: 60 Fat: 1.6 g Saturated fat: 0.3 g Carbs: 14 g Sugar: 0.7 g Sodium: 195 mg Fiber: 3.1 g Protein: 4.5 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/pumpkin-swirl-bread-jamies-whey-isolate/