Tasty pumpkin bread made healthy and still moist and soft and the perfect treat!
plans are underway for our annual Friendsgiving!
What?!? Did you think I was going to tell you something else? Hahaha… silly.
Every year since we have been here in Michigan, our EM residency class has had an annual Friendsgiving with all the residents, wives, and kids that are here. Usually we have it at a friends house but this year I am hosting and I couldn't be more excited! I absolutely love hosting parties and having a Friendsgiving makes it almost like I am hosting my own family Thanksgiving. Which, oddly enough, I have not yet done in all the years I have lived on my own.
When we lived in Florida, Thanksgiving was always at my parents house. We didn't live in Phoenix long enough to celebrate a Thanksgiving there. And in South Carolina, we only lived 6 hours from my mom's house so we would always drive down for a few days and celebrate with our family there. Now in Michigan, I have family here too and we usually head over to Lansing to see them and spend Thanksgiving there. Maybe someday I will be hosting my own Thanksgiving? For now, I'll take hosting our Friendsgiving.
It's only a week away… next Saturday… so I need to get cracking on what kind of food and drinks I am going to prepare.
I think these bars might make a debut at Friendsgiving this year. They are so good and moist and fluffy that you seriously cannot even tell that you are eating something healthy! They taste just like a slightly dense pumpkin cake and I'm sure that all my guests will devour them. And if they don't then the kids will because my daughter almost ate the whole pan of these when they came out of the oven.
Pumpkin Protein Bars
- Preheat oven to 350 degrees F. Spray 8x8 baking dish with nonstick cooking spray.
- In a medium bowl combine brown sugar blend, cinnamon, ginger, baking powder, baking soda, salt, vanilla, egg whites, and pumpkin puree and mix until combined.
- Spread batter into prepared baking dish and bake at 350 degrees F for 35-40 minutes or until tester inserted in center comes out clean.
- Cool in pan and cut into 16 squares.
You can make your own oat flour by processing uncooked oats in food processor or blender until a fine powder is created.
Adapted from Jamie Eason