This is kind of embarrassing figuring I’ve been baking since I was a child, but I have never baked bread before. Like, a real loaf of actual bread. Just banana bread, and variations of that.
Since starting my healthier lifestyle, I have cut bread out of my diet except on cheat days. Then I realized I could make bread, and alter the recipe for my dietary wants and needs.
This website is loaded with recipes – just search for something you want to eat, and it will automatically return a bunch of lower-carb, lower-sugar, and higher protein versions of how to make that particular food.
Now, I’ll admit, I didn’t get this exact recipe from protein pow. However, I did browse other recipes on the site to get ideas for which ingredients I should be swapping out. This isn’t completely sugar-free or low-carb, but it is a healthier version of wheat bread that is loaded with cranberries and seeds with just a hint of pumpkin.
What you need:
3 3/4 cup whole wheat flour
3 cups coconut sugar
2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp ground ginger
2 tsp baking soda
1 tsp salt
1/2 cup melted coconut oil
1 (15 oz) can of pumpkin puree
2 cups of fresh cranberries
1/2 cup of shelled sunflower seeds
Sift all of your dry ingredients together into a big bowl, except the seeds and berries.
In a separate bowl, combine the eggs, pumpkin, and coconut oil.
Slowly add your wet ingredients into your dry ingredients, and combine until just mixed.
Next, stir in your cranberries and seeds.
Make sure everything is combined and there are no lumps of flour.
Spread your dough into two greased 9″x5″ loaf pans.
Bake in a 350 degree F oven for around 65-75 minutes. The bread will be done when a knife inserted into the center of the loaf comes out clean.
Wait for your bread to cool, then slice it up and enjoy! I recommend keeping it in the fridge, it tastes great cold (unless you want to use it for toast, because that’s great too!)