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High Protein Pumpkin Bread

A deliciously moist loaf that combines the classic flavors of fall with protein-rich ingredients, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt Make sure it's plain and unsweetened.
  • 1/2 cup honey or maple syrup Your choice for sweetness.
  • 1/2 cup almond milk Can substitute with any milk of choice.
  • 2 pieces eggs Room temperature for best results.
Dry Ingredients
  • 3/4 cup protein powder Vanilla flavor recommended for added taste.
  • 1 cup whole wheat flour Can substitute for gluten-free flour if needed.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon For that warm, fall flavor.
  • 1/2 teaspoon nutmeg Freshly grated if possible.
  • 1/4 teaspoon salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, Greek yogurt, honey or maple syrup, almond milk, and eggs. Whisk until smooth.
  3. In another bowl, sift together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined.
  5. Grease a loaf pan or line it with parchment paper. Pour the batter into the prepared pan.
Baking
  1. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for approximately 10 minutes before transferring it to a wire rack.
Serving
  1. Once cooled, slice into pieces and enjoy plain or with your favorite toppings.

Notes

Substitutions can include applesauce for Greek yogurt for a vegan version or using coconut flour for a gluten-free option. Store wrapped in plastic or airtight container for 3-4 days. Freeze for up to 3 months.