Pumpkin Protein Bread

I have recently discovered oat flour. If you are unfamiliar with the difference between complex and refined carbohydrates, I will briefly explain. Complex carbohydrates take longer for your body to digest. They do not cause your blood sugar to spike as quickly as refined. That is the difference between wheat bread and white; sweet potatoes and regular potatoes. Oat flour has the same consistency of flour, but it is ground oats. Oats are complex and have soluble fiber; there are studies that show this magic grain helps decrease cholesterol. I LOVE OATS. Ok, I digress....

I made pumpkin protein bread today with oat flour. I modified Jamie Eason's recipe, and used pumpkin... honestly, this was because I forgot apple

sauce, but nonetheless, I LOVE PUMPKIN and have some left over from Thanksgiving. The calories in mine might be a little different than hers because of the pumpkin and walnuts, but not by much. This is still a very clean breakfast option. I feel like I am cheating, but I am not. After all, muffins are just an excuse to have cake for breakfast.....

Preheat oven to 350. Spray loaf pan with non-stick spray.

In small bowl combine: (set aside)

1/3 cup Ideal (Truvia) or Splenda

2 tsp cinnamon

In a large bowl combine: (whisk together)

1 1/2 cups oat flour + 2 scoops vanilla whey protein

1 tbsp baking powder

1/2 tsp salt

1/2 cup Ideal (Truvia) or Splenda

In a medium bowl combine: (whisk together & add to large bowl)

2 egg whites or 1 whole egg

1 cup unsweetened almond milk (Almond Breeze)

1/3 cup of canned pumpkin

1/4 cup of chopped walnuts