Description
High-Protein Pumpkin Bread is a moist, flavorful loaf that combines the fall flavors of pumpkin and warming spices with a nourishing boost of protein. Made with Greek yogurt and vanilla protein powder, this bread is soft and delicious while delivering a satisfying, high-protein snack or breakfast. Using maple syrup as a natural sweetener and optional walnuts for crunch, it’s ideal for health-conscious bakers.
Ingredients
- 1 cup pumpkin puree
- 1 cup protein powder (vanilla)
- 1/2 cup oat flour
- 1/4 cup maple syrup
- 2 eggs
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- Mix all dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Pour batter into prepared pan and bake for 45–50 minutes.
- Allow to cool completely before slicing and serving.
Notes
Substitute almond flour for oat flour or honey for maple syrup for a different flavor profile; use dairy-free yogurt to make it dairy-free. Bread can be baked in advance and stored in the fridge for up to 5 days or frozen for 2 months. Ensure not to overmix the batter to avoid a dense texture. If the loaf sinks, check baking soda freshness or avoid opening the oven too early. Walnuts add texture but can be omitted for nut-free needs.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American