Description
A delicious and nutritious Protein Pumpkin Bread recipe that combines the natural sweetness and moisture of pumpkin with added protein from protein powder and Greek yogurt. Perfect for a healthy breakfast or snack, this bread is spiced with classic autumn flavors and includes optional chocolate chips for a delightful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 1 egg
- 2 egg whites (or substitute with 1 whole egg)
- ⅓ cup (80 g) Greek yogurt
- 2 to 3 tbsp maple syrup (adjust to taste)
- 2 tbsp (30 g) nut butter (almond, peanut, or cashew butter)
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cup (150 g) oat flour (or preferred flour)
- ½ cup (50 g) protein powder (whey, plant-based, or preferred type)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ⅙ tsp ground nutmeg
- ⅙ tsp ground ginger
- ⅙ tsp ground cloves
Add-ins
- ¼ cup (40 g) chocolate chips (use sugar-free if desired)
Instructions
- Preheat oven: Heat your oven to 340°F (170°C) and prepare a 7.9 inch (20 cm) loaf pan by lining it with parchment paper or lightly greasing it with oil to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, whole egg, egg whites (or additional whole egg), Greek yogurt, maple syrup, nut butter, vanilla extract, salt, and homemade pumpkin spice mix (cinnamon, nutmeg, ginger, cloves). Whisk thoroughly for about two minutes until the batter is smooth and fully incorporated.
- Add dry ingredients: Gradually mix in the oat flour and baking powder until just combined. Then gently fold in the protein powder, taking care not to over-mix to keep the bread light and tender.
- Incorporate chocolate chips: Fold the chocolate chips into the batter, ensuring they are evenly distributed without overworking the mixture.
- Bake the bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown on top.
- Cool: Remove the bread from the oven and allow it to cool in the pan for a few minutes. Then transfer it onto a wire rack and let it cool completely before slicing to ensure the best texture.
Notes
- Adjust the amount of maple syrup to your sweetness preference; you can add more if desired.
- Protein powder type can be whey, plant-based, or your preferred variety; avoid over-mixing it to maintain a good texture.
- Substitute oat flour with all-purpose flour or gluten-free flour depending on dietary needs.
- For a lower sugar option, use sugar-free or dark chocolate chips, or omit chocolate chips entirely.
- Ensure eggs and dairy used are fresh to achieve the best rise and moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: pumpkin bread, protein bread, healthy pumpkin recipe, high protein snack, pumpkin spice, baked bread, autumn recipe
