- 1 TSP Cinnamon
- 1 TSP Pumpkin Spice (or more cinnamon)
- 1/8 Cup Unsweetened Almond Milk
- 1/4 Container Non-Dairy Yogurt
- 2 TSP Vanilla Extract
- 1/4 Cup Pure Pumpkin
Mix together. Grease a loaf tin and tear apart 1 piece of Pepperidge Farm pumpkin spice bread. Fill the tin with the bread as the bottom layer and then pour your mixture on top.
In the morning, set your own at 400 and bake for 20 minutes. Topping is 1/2 scoop cinnamon protein powder, water, and 1/4 cup sugar free syrup.