Ya’ll…. Fall is BUSY. Or maybe the transition into Fall is busy. We’ve got about 3 more weeks of triathlon training and one more race to go. Then who knows what’s next (only time will tell). Anyway, I’ve been baking, a lot, in order to keep the kiwi fueled. But here’s the thing, I need to make this baking thing quick, gluten free, and preferably with a little more protein in order to keep those muscles recovering well.
So today you get two of my go-to quick bread recipes (gluten free and with protein). One is pretty, one is not so pretty. Both taste great! Both are made with either pumpkin or squash, because…. ya know.. it is FALL.
First up, Chocolate Chip Coconut Pumpkin Bread. Why is it quick? Because I used Flapjacked Protein Pancake Batter. It’s hands down the fastest and tastiest mix to bake with! Made with oat flour, whey protein, and coconut flour/quinoa flour.
I’ve made this bread with banana mixed in and pumpkin. Both are equally delicious. But I think the pumpkin makes it a little more moist.
Ingredients:
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1 cup Flapjacked Pancake Mix (buttermilk or Hazelnut banana)
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1/4 cup pumpkin puree
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2-3 tbsp coconut butter
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1/4 cup enjoy life chocolate chips
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1/4 tsp vanilla extract
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1/4 cup pumpkin seed (optional)
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1 cup coconut milk or almond milk
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Optional add in– coconut extract or coconut flakes
Directions:
Mix all together in large bowl. Let it sit for 5 minutes. Pour batter into small baking dish (half the size of a large casserole dish). Bake for 15-20 minutes at 350F. Check at 15 minutes just in case since it’s a small loaf. Will serve around 6 slices.
If you don’t have this mix you could try half GF flour and half vanilla protein with 1 tsp baking soda added, but it probably won’t be as delicious, just sayin…. [/print_this]
Okay, this next quick bread is not so pretty. In fact, it’s an old recipe that I hang on to. But it’s sooooo easy and great for smothering with nut butter and/or jam. Even better if served with chocolate nut butter! So ignore the crappy picture and just make it, okay? 
Ingredients:
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- 2 Eggs
- 2-3 tbsp. softened butter
- 1 1/2 T Honey
- 2 tbsp. flax meal
- 1/2 cup butternut squash puree
- 1/2 cup Flour (I used GF all purpose flour)
- 1/2 cup GF rolled oats (or lovegrown super oats)
- 1 1/4 cup Vanilla Protein Powder
- 1/2 t Baking Soda
- 1/2 t Salt
- cinnamon (optional)
- vanilla extract (optional)
- In a small bowl whisk together the eggs, butter, and honey. In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. Spread on a cookie sheet. Bake at 350 for 10 minutes. Makes about 18-20 thin slices. I cut them up into triangles.
Nutrition Facts: Per Serving: Calories 76.2 Fat 2.3 g Carbohydrate 8.8 g Fiber 1.2 g Sugars 1.4 g Protein 7.4 g
There you have it. My strange but good protein packed quick bread recipes.
Now pour me the coffee and let’s finish the week already!
Favorite way to bake with squash?
Cheers,
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I really need to try the Coconut Butter you mention in the recipe. And I am once again reminded that I need more Vanilla B-Strong from Skoop lol.
oh yes to both! skoop with be great in the bread!
We have definitely FALLen into the Fall season! I haven’t made squash in a while, pretty sure last time I did, I made squash squares or something rather 😛
Love using squash for pancakes and muffins. And this coconut butter just looks too good!
so thought of you. YOu’d love!
Quick bread with high protein? Love it! Both of these recipes look great.
thanks. Pretty sure you could make these even better. Mom touch! haha
that squash bread looks great! this time of year I love anything squash!! do you use whey or another type of protein powder? (I know they bake up very differently!!)
both work! but i find pea protein works really well too
confession: i’ve never baked with squash! i know i know! i do like to spiralize it though for salads 🙂 🙂 your breads look amazing!
I love using squash and other fun ingredients in baking. I recently finally tried coconut butter, and I just didn’t care for it, but this would be an excellent application for it! Now to just get some FlapJacked!
i find each coconut butter tastes different. sweet spreads is definitely a winner with these flavors. I mean can’t go wrong with brownie flavor haha
Squash or any veggie/fruit puree is so perfect for all my vegan baking 😉
Squash and/or pumpkin are necessities right now–love love love. Also, chocolate+pumpkin–I’m all about it.
Totally–> a combo to FALL in love with hehe
I think both breads are gorgeous! I’m all over the squash/pumpkin thing. My goal is too look orange without the spray tan. 😉
sounds legit to me!
VERY cool recipes, my friend 😀 i especially love the second one! 😀
yes, and you can use plantain flour instead of oats! meg approved!
OOh – both of these sound so fab – I have all the ingredients to make that oatmeal squash flatbread – Lindsay, I am thinking am gonna need to try that bread out this weekend – with chocolate chips!
Have a wonderful weekend and thanks for both of these!
you are brilliant! i bet this would work well with beets too! hehe
Haha -you are too funny – though beets and chocolate are a freakishly good combo! 🙂
BOTH sound so good and EASY, which yes, is key during all the fall craziness!
You know I’m all about the quick baking! The faster I can get delicious treats into my mouth, the better 😉 And as long as chocolate is involved, then it’s my favourite way to bake with squash 😀
The chocolate chip/pumpkin combo is definitely one of my current favorites. I bet it is awesome in bread form!
YUM! These sound amazing! Fall is crazy!
Sounds delicious! Pinning these!
These look so good! And protein packed too!!
i knew you’d like!!
Never tried coconut butter. Is it really coconut in your face flavor? I’m not a huge coconut person which is why I’ve steered away from it. Love the sound of that flatbread!
it totally depends on the brand. Sweet spreads taste like dessert! haha. YOu gotta try them!
I’m with you on the busy Fall – I need a break already again! 🙂
you better take me this time!
Oh yes. I’m experimenting with quick breads now and pumpkin puree is such a great binder/texture champion.
haha that’s my new word. Texture champion. Send a loaf or ten my way. Looks epic.
texture champ.. I LIKE IT! TC for short?
I love your writing voice. It’s so fun to read. Okay, these breads look boss, and I am excited to share them with my running friend who has a gluten free husband. PERFECT. She’ll be so happy. Thanks for keepin’ it real. And fall is Cra’y!
haha thanks friend! and let me know if you make this!
YOU WERE THINKING OF ME AS YOU MADE THESE – I KNOW! I KNOW!
when do i not think of you? Mwah!
OH MY these both look great! I LOOOOVE using Flapjacked mix in baked goods! It’s so soft and doughy! Yum.
seriously love my flapjacked! so versatile!
I just love it roasted for about an hour..topped with coconut oil & honey!
Seriously…doesn’t it feel like fall is busier this year? I think it’s because we have so much going on…always dreaming BIG crazy Cotter and that’s what happens…LOL
you got that right. and p.s. —> GOOD LUCK TOMORROW
Brownie flavored coconut butter? You have all the fun ingredients! Just started some FlapJacked pancakes while I was reading your post. Yum!
if we lived closer, i’d share!
I need you as my cook! 🙂 Those nutbutters look great! Been following them for a while now…. No $$ to buy new ones but always keeping them in mind!
see, move here! i share!
I’ve actually been looking for a quick bread with a bit more protein in it. I find I get so hungry sometimes during work and homemade sandwich bread tides me over better.
Oh i love bringing this for snacks! You ‘d love with your new coconut butter! hehe
These look fabulous.
And seriously, move in and bake for me.
haha i just might!
Those look fantastic! I can’t keep pumpkin off my plate right now– going in everything!
I will have to pick up some flapjacked when I’m in the States at Christmas. Love those ingredients!
What are your favorite brands of protein powder to use in baking? I only buy plain (unflavored/unsweetened) whey, and I haven’t had very much luck using it in baking. When I’ve experimented with it has been the only times I actually throw away my failed recipes! That bad. I’ve stopped wasting it!
are you looking for whey or plant based?
Either- I typically use whey because I’m allergic to soy, lentils, peas, common plant based protein ingredients. I’d love to find a good plant based without these things!
Have you tried growing naturals brown rice protein? I like that baking. Or I use kidzshake Whey because is casein free. Or Jay Rob 100% whey
I haven’t tried a brown rice or kidzshake- will pick some up to experiment with! I had a Jay Rob flavored one once- the flavoring/sweetener was overpowering. But, I would be willing to try an unflavored! Thanks for the tips 🙂 I’ll let you know how it goes!
YUMMMY!! Both recipes sound great
Can you believe I have never baked with squash? I miss having kitchen things I want to bake!