Clean Pumpkin Protein Bread

A month ago I decided to eliminate all artificial sweetener from my diet in an effort to relieve stomach aches that I constantly had.  I immediately saw an improvement.  After eliminating this I decided to continue trying to clean up my diet.  I started by contacting a friend who works with the wellness department at a local hospital and she recommended eating clean.  After looking more into this I started reading Tosca Reno's Eat Clean Recharged book.  I have to say this has helped me so much (eat clean website)!  It has allowed me to start eliminating things that really do not add any nutritional value to my diet including white flour and sugar.  Along with this it encourages you to eat 5 - 6 small meals a day rather than 3 larger ones.  If you are looking for something that is less of a weight loss plan and more of a healthy eating plan this is a great one to look into.  While making these changes I also have started changing some recipes that are tried and true recipes to be clean.  This one is a fall favorite that I've made clean by adding protein to the mix and eliminating the white flour and sugar.  It does still have a large amount of oil in it but I haven't yet figured out a good way to cut back on that without affecting the texture of the bread (applesauce made it spongy).  Enjoy a healthy recipe for fall!

Pumpkin Protein Bread
Ingredients:
1 cup of oil (whatever kind you would prefer as long as it is a mild oil)
3 eggs (or 5 egg whites)
1 cup of pure honey
1 1/2 cups of canned pumpkin (not pumpkin pie)
2 tsp vanilla
3 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1/8 tsp ginger
3 cups of whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 scoops protein powder (I used vanilla flavored)

Preheat oven to 325 degrees
In the bowl of a mixer mix together all "wet" ingredients

In a separate bowl mix together the dry ingredients
Add the dry ingredients to the wet and mix until combined
Pour into 2 large loaf pans that have been sprayed with non-stick spray
Cook 45 minutes at 325 degrees or until toothpick inserted comes out clean
Let rest on counter in pan about 10 minutes
Flip out onto wire rack to cool
Cool before cutting (if you can resist)