Simple Tip: Store loaf in the fridge for up to a week or freezer for up to a month.
10 MIN
1 HR
PREP TIME
COOK TIME
COLLAGEN PUMPKIN BREAKFAST BREAD INSTRUCTIONS
INGREDIENTS
PREHEAT oven to 325ยบF and lightly grease an 8.5-inch loaf
3 eggs
pan. Set aside.
1/2 cup unsweetened
ADD eggs, almond milk, pumpkin puree and coconut oil to
almond milk
a large bowl. Whisk to combine. Incorporate pumpkin mix
1/4 cup pumpkin puree
and collagen peptides and whisk until homogeneous.
3 tbsp coconut oil
FOLD in half of the chocolate. Pour into the prepared loaf
1 box Simple Mills Pumpkin Muffin & Bread Mix 2 Tbsp. collagen peptides 1/2 cup dark chocolate, chopped 1/4 cup almond butter 1 tsp. cinnamon Chopped almonds (optional)
Nutrition Tip Pumpkin can deliver a boost of vitamin A to any dish. The vitamins in pumpkin are best absorbed alongside healthy fats like nuts and seeds.
Credit: Mia Zarlengo, MS, RD @bitesbymi
pan. MIX almond butter and cinnamon in a small bowl. Distribute the almond butter in dollops over the top of the batter. Use a butter knife to swirl the batter and the almond butter together. Top with the remaining chocolate chunks. BAKE for 30 minutes then cover loosely with aluminum foil and bake for an additional 30 minutes or until a toothpick comes out clean. LET cool before taking out of the pan. Garnish with chopped almonds.
