When that first, crisp breeze blows through the changing leaves, I want nothing more than a slice of pumpkin bread.  As the weather cools down, it seems the decadent treats start to pile up! Have your cake and eat it too with this heart-healthy, low-fat snack that will satisfy your craving and keep you on track for your goals.

INGREDIENTS
Dry:
• 2 cups old-fashioned oats
• 2 scoops Vanilla Lean Body Naturally Sweetened Protein Powder
• 1 tsp. baking soda
•  1 tsp. baking powder
•  1 tsp. baking powder
•  2 tsp. cinnamon
•  1 tsp. nutmeg
•  1 tsp. cloves

Wet:
•  1/2 cup unsweetened almond milk
•  1/2 tsp. vanilla
•  4 oz. unsweetened applesauce
•  15 oz. pure pureed pumpkin
•  1/4 cup Walden Farms pancake syrup
•  1 tsp. baking powder mixed with 1 tbs. apple cider vinegar (Mix together before adding to recipe)

Icing:
• 1/2 oz. whipped greek yogurt cream cheese cups old fashioned oats
• 1/4 scoop Lean Body whey protein powder
• splash of unsweetened almond milk

DIRECTIONS
1. Heat your oven to 350 degrees
2. In a large bowl, combine all the dry ingredients.
3. In a medium-size bowl, add all wet ingredients and stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Lightly spray a loaf pan with coconut oil, and pour the batter into the pan.
6. Bake for 45-60 minutes, or until a knife comes out of the center clean.
7. While the bread cools, whip together the icing.  Drizzle over the entire loaf and enjoy!