Bikini Body Pumpkin Bread

Bikini Body Pumpkin Bread

Welcome back Fitness Fanatics! This week we are mixing up something festive and fun! I took a few recipes I already had combined them and subbed this with that and Bam!!! Low Carb, Super Low Sugar Skinny Pumpkin Bread! Yummmmm! This recipe is quick, easy and has a high yield! Hooray for tons of bread and toned bikini bodies! Ok enough rambling let us get to that baking! To the kitchen!

Skinny Grocery List:

1- 1.5 Cups 0% Fage or Reduced Fat all Natural Sour Cream (I used Fage so yummy!)
1 Can Pure Pumpkin (Libby’s is hands down the best brand!)
3 Egg Whites
2 Wholes Eggs
1 Cup Stevia in the Raw (I really think Stevia in the Raw is the best choice for Raw Sugar but Splenda is a good substitute)
3 Cups Rolled Oats (I am a rolled oats fan but quick or steel are cool too!)
½ Cup Almond Oil (I like the nutty flavor of almond oil but any virgin or nut oil is great!)
1 Tbsp. Splenda Brown Sugar Blend
1 Tsp. Vanilla Extract
1 Tbsp. Nutmeg
1 Tbsp. Cinnamon
½ Tsp. Baking Soda
½-1 Tsp. Sea Salt (I love salt but I try not use it often….use as much as your little heart desires haha!)
Kitchen Tools:

2 Bread Loaf Pans (8” x 3 ¾” is a great size! Or you can do 20-22 Muffins)
Measuring Cup
Measuring Spoons
Can Opener
Mixer with Whisk Attachment
Blender
Mixing Bowl (Large)
Medium Bowl
Deliciously Skinny Directions:

Preheat oven to 375 Degrees
Measure out Yogurt (Sour Cream) and in your medium bowl mix in baking soda – set aside
In your blender Place Oats, Cinnamon and Nutmeg
Blend on High – Stir – Repeat until well blended – set aside
In a bowl add whites, whole eggs, vanilla extract, Oil, Stevia, Splenda and whisk on high until well blended
Now Mix in yogurt (Sour Cream)
Whisk on high until well blended
Now add Sea Salt and Pure Pumpkin – Whisk on high until well blended
Now in thirds add in Blended oat mixture whisking until all oats are fully mixed in and smoooooooooth J
Now for your next trick we are going to spray our pans with non-stick (thank you pam J) if you are using muffin cups use liners or spray J
Portion out your batter until each Cup or Bread pan is 3/4’s full
If you are using bread pans bake for 45-50 minutes
If you are using muffin cups bake for 15-18 minutes
(Give each the “Knife Test” (poke a knife into the center, if it comes out clean they are done…if not add a minute of two until they are cooked through)
Now while those are baking clean up!!!
Ok we are all done!! Hooray for Fall Food Fun!!!
Enjoy!

Skinny on the Nutrition:

Yields 20 Servings

Calories…………..121
Carbs…………….. 11g
Fat……………….. 6.75g
Sugar……………..2g
Protein……………4.75g
Fiber………………2g

***Note: All Nutrition is based off of brand recommendation and serving size.

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