My version of Gingerbread. I used pumpkin because it really helps keep the bread moist!
Preheat oven at 350. In a bowl, combine:
- 10 scoops of Quest salted caramel protein powder
- 2 cups of egg whites
- one 29oz large can of pumpkin
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 tablespoons cinnamon
- 2 tablespoons ginger
- 1 tablespoon nutmeg
I mixed these ingredients with my mixer for about three minutes. (After I mixed it all together, I have to admit to adding a bit more ginger, until it tasted just right.) I used mini loaf pans.
Bake for 26-30 minutes or until toothpick comes out dry. Topping: low fat cream cheese, sweetener of your choice, cinnamon and just a few festive sprinkles.
Yield: 16 mini loaves