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–+ servings

Protein Pumpkin Bread

A moist and nutritious pumpkin bread packed with protein, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree unsweetened
  • 2 large eggs beaten
  • 1/4 cup honey or maple syrup
  • 1/4 cup Greek yogurt plain
Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup protein powder vanilla or unflavored
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Optional Add-ins
  • 1/2 cup walnuts chopped
  • 1/2 cup chocolate chips dark or semi-sweet

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix Wet Ingredients
  1. In a mixing bowl, combine the pumpkin puree, beaten eggs, honey, and Greek yogurt. Whisk until smooth.
Combine Dry Ingredients
  1. In another bowl, mix the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Add Optional Ingredients
  1. If desired, fold in walnuts or chocolate chips.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 1gFiber: 3gSugar: 6g

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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