Ingredients:
Loaf:
• 1 cup whole wheat spelt flour
• 60g chocolate protein powder (or extra flour)
• ½ cup SaweetWay Baking Allulose Granules
• 1 tbsp cocoa powder
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 tsp baking powder
• 1 cup cooked pumpkin, cooled and mashed
• ⅔ cup egg whites (or 2 whole eggs, or vegan alternative)
• 1 tsp vanilla essence
• ⅓ cup dark chocolate chips
Frosting:
• 200g cream cheese
• 50g Greek yogurt
• 60g SaweetWay Pure Allulose Granules
• ½ tsp vanilla extract
• 1 tsp mixed spice
• Pinch of salt
• Cinnamon, for sprinkling
Method:
1. Preheat the oven to 180°C and line a loaf tin with baking paper.
2. Sift all dry ingredients into a bowl and combine.
3. In a separate bowl, mix together the mashed pumpkin, egg whites and vanilla essence.
4. Add the wet ingredients to the dry and mix until just incorporated — don't overmix.
5. Fold in the chocolate chips.
6. Pour evenly into the loaf tin and bake for 40–50 minutes, until a toothpick inserted into the centre comes out clean.
7. Allow to cool completely before frosting.
8. Place all frosting ingredients (except the cinnamon) into a bowl and whisk or beat until smooth. Spread over the cooled loaf and sprinkle with cinnamon.
9. Slice and store in the fridge in a sealed container.
