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High-Protein Pumpkin Bread


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  • Total Time: 60 minutes
  • Yield: 8 1x

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

Scale
  • 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

  1. Preheat oven to 350°F and line a loaf pan with parchment paper.
  2. Mix all dry ingredients in a large bowl.
  3. Whisk together wet ingredients in a separate bowl.
  4. Combine wet and dry ingredients until just mixed.
  5. Pour batter into prepared pan and bake for 45–50 minutes.
  6. 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

Nutrition

  • Serving Size: 1 slice
  • Calories: 160
  • Sugar: 6g
  • Sodium: 170mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 37mg