Protein Pumpkin Bread
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.
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
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The bread can also be sliced and frozen for longer storage.