Pumpkin Cheesecake Loaf

Fall might be the elite baking season. There is nothing better than waking up on a cool crisp morning to the scent of fall goodies in the oven. I am an early riser so my husband Chris gets to really experience this from September to the spring, but I get to lick the spoon so I mean I still consider it a win. I created this recipe last year and it BLEW the f up so we are bringing it back and I can’t wait.

Pumpkin Cheesecake Loaf 🔥🔥

MACROS: 134 CALS 

4 G FAT 

12 G CARB 

11 G PROTEIN 

*makes 7 servings 

Ingredients: 

1/2 cup pumpkin

2 scoops vanilla whey ( I use legion athletics)

9 tbsp of egg whites

2 tsp Brown Sugar Blend ( I use Truvia or Splenda)

2 tsp cinnamon

4 oz Neufchatel Cheese

1 cup raw oats ( blended)

1 tsp baking soda

Instructions: 

1. Add together all the dry ingredients

2. Mix in the pumpkin

3. Spray your bread loaf pan and preheat the oven to 350

4. Drop half the batter in

5. Layer the Neufchatel in next

6. Add remaining batter

7. Sprinkle the top with cinnamon sugar blend

8. Bake for 30 mins and Enjoy

Store in the fridge and enjoy all week!

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