Craving a cozy, protein-packed treat? Protein Pumpkin Bread blends pumpkin puree and warm spices for a wholesome loaf! This Healthy Fall Loaf is perfect for breakfast or snacks. Try this simple recipe for a spiced pumpkin loaf that fuels your day!
Why You’ll Love Protein Pumpkin Bread
- Protein-Packed: Protein Pumpkin Bread fuels with extra protein.
- Flavorful: Warm spices in this healthy fall loaf’s cozy taste.
- Easy: Simple prep for this nutritious breakfast bread.
- Versatile: Enjoy plain or dressed up for this simple recipe.
- Healthy: Low-sugar spiced pumpkin loaf for guilt-free indulgence.
Ingredients for Protein Pumpkin Bread
Here’s what you’ll need for this spiced pumpkin loaf (makes 1 loaf, serves 10):
- 1 cup (240g) pumpkin puree
- 2 large eggs
- ½ cup (120g) Greek yogurt
- ¼ cup (60ml) maple syrup
- ¼ cup (60ml) almond milk
- 1 tsp vanilla extract
- 1 ½ cups (150g) oat flour or whole wheat flour
- ½ cup (50g) vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- ¼ cup (30g) pumpkin seeds (optional topping)
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
Ingredient Tips
- Pumpkin Puree: Pure, not pie filling, for this healthy fall loaf.
- Flour: Oat for soft, whole wheat for rustic spiced pumpkin loaf.
- Protein Powder: Vanilla for this nutritious breakfast bread’s boost.
- Maple Syrup: Adds sweetness to this simple recipe.
- Pumpkin Seeds: Toasty crunch for this spiced pumpkin loaf.
Directions for Protein Pumpkin Bread
Let’s create this healthy fall loaf!
Mix Wet Ingredients
In a bowl, I whisk 1 cup pumpkin puree, 2 eggs, ½ cup Greek yogurt, ¼ cup maple syrup, ¼ cup almond milk, and 1 tsp vanilla until smooth for this nutritious breakfast bread.
Combine Dry Ingredients
In another bowl, I mix 1 ½ cups oat flour, ½ cup protein powder, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp salt for this spiced pumpkin loaf.
Blend Batter
I fold dry ingredients into wet, mixing gently until no flour streaks remain for this simple recipe. Overmixing toughens the crumb.
Prepare Pan and Bake
I grease a 9×5-inch loaf pan or line with parchment, pour in batter, smooth the top, and sprinkle ¼ cup pumpkin seeds. I bake at 350°F (175°C) for 40–45 minutes until a toothpick comes out clean for this Protein Pumpkin Bread.
Cool and Serve
I cool in the pan for 10 minutes, then transfer to a rack for this healthy fall loaf.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
- Servings: 10 (~1 slice each)
- Calories: ~150 kcal per slice
- Macros per Slice: 18g carbs, 8g protein, 4g fat
Variations for Protein Pumpkin Bread
Try these twists for this spiced pumpkin loaf:
- Flour: Swap whole wheat for oat flour in this healthy fall loaf.
- Sweetener: Use honey for this nutritious breakfast bread’s flavor.
- Add-Ins: Mix in nuts for this simple recipe’s crunch.
- Spices: Add cloves for bolder spiced pumpkin loaf taste.
- Topping: Swap seeds for pecans in this healthy fall loaf.
Serving Ideas:
- Pair with Food and Tips’ almond butter for this nutritious breakfast bread.
- Serve with Food and Tips’ berry salad for this spiced pumpkin loaf.
- Enjoy with Food and Tips’ chai latte for this healthy fall loaf.
Storage
I store this healthy fall loaf in an airtight container at room temperature for 3 days or refrigerated for 1 week. I freeze slices for 1 month, toasting to refresh for this simple recipe.
Serving Tips
- Presentation: Serve Protein Pumpkin Bread sliced on a rustic board for healthy fall loaf appeal.
- Garnish: Spread pumpkin cream cheese for this spiced pumpkin loaf’s flair.
- Pairing: Enjoy with Food and Tips’ yogurt for this nutritious breakfast bread.
- Portion Size: ~1 slice per serving for a satisfying snack.
- Occasions: Perfect for breakfast, brunches, or fall gatherings.
FAQs About Protein Pumpkin Bread
Here are answers to common questions about this healthy fall loaf:
Can I use whole wheat flour instead of oat?
Yes, whole wheat gives a rustic texture for this spiced pumpkin loaf.
How do I prevent a dense loaf?
Mix gently and don’t overmix for this nutritious breakfast bread’s tenderness.
Can I make it vegan?
Swap eggs for flax eggs and yogurt for plant-based yogurt in this simple recipe.
How do I know it’s done?
A toothpick should come out clean for this healthy fall loaf.
Can I freeze the bread?
Yes, slice and freeze for 1 month for this spiced pumpkin loaf’s freshness.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Protein Pumpkin Bread is a warm, spiced loaf packed with protein and fall flavors. This simple recipe delivers a healthy fall loaf for any occasion. Savor the nutritious, cozy bite in every slice!
Protein Pumpkin Bread
Ingredients
- 1 cup 240g pumpkin puree
- 2 large eggs
- ½ cup 120g Greek yogurt
- ¼ cup 60ml maple syrup
- ¼ cup 60ml almond milk
- 1 tsp vanilla extract
- 1 ½ cups 150g oat flour or whole wheat flour
- ½ cup 50g vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- ¼ cup 30g pumpkin seeds (optional topping)
Instructions
Mix Wet Ingredients
- In a bowl, I whisk 1 cup pumpkin puree, 2 eggs, ½ cup Greek yogurt, ¼ cup maple syrup, ¼ cup almond milk, and 1 tsp vanilla until smooth for this nutritious breakfast bread.
Combine Dry Ingredients
- In another bowl, I mix 1 ½ cups oat flour, ½ cup protein powder, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp salt for this spiced pumpkin loaf.
Blend Batter
- I fold dry ingredients into wet, mixing gently until no flour streaks remain for this simple recipe. Overmixing toughens the crumb.
Prepare Pan and Bake
- I grease a 9x5-inch loaf pan or line with parchment, pour in batter, smooth the top, and sprinkle ¼ cup pumpkin seeds. I bake at 350°F (175°C) for 40–45 minutes until a toothpick comes out clean for this Protein Pumpkin Bread.
Cool and Serve
- I cool in the pan for 10 minutes, then transfer to a rack for this healthy fall loaf.
Notes
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