Protein Pumpkin Bread
A nutritional powerhouse that transforms traditional pumpkin bread into a protein-rich treat with 10g of protein per slice. Perfect for post-workout recovery, breakfast on-the-go, or a satisfying snack that won't spike your blood sugar.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1½ cups almond flour substitute: oat flour for nut allergies
- ¾ cup vanilla whey protein powder 74g, approximately 3 scoops
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup Greek yogurt 0% fat works best
- 3 large eggs
- ¼ cup maple syrup substitute: honey or monk fruit sweetener
- 2 tablespoons coconut oil melted (substitute: unsweetened applesauce for oil-free)
- 1 teaspoon vanilla extract
Optional Mix-ins
- ⅓ cup chopped walnuts or pecans optional
- ¼ cup dark chocolate chips 70% or higher, optional
- 2 tablespoons pumpkin seeds for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, whisk together the almond flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt until well combined. Break up any clumps in the protein powder for a smoother texture.
- In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing - about 10-12 fold-overs is typically perfect.
- If using nuts or chocolate chips, fold them in gently with just 2-3 strokes.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle with pumpkin seeds if desired. Give the pan a gentle tap on the counter to release any trapped air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top starts browning too quickly, tent with aluminum foil after 30 minutes.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely for another 20 minutes.
- Slice and enjoy! Store in an airtight container.
Notes
- Counter Storage: Keep in an airtight container at room temperature for up to 2 days.
- Refrigeration: Extends freshness to 5-7 days. Slice before refrigerating for easy portion control.
- Freezing: Individually wrap slices and freeze for up to 3 months.
- For a lower carb version: Replace the maple syrup with liquid monk fruit sweetener and reduce almond flour to 1 cup while adding ¼ cup coconut flour.
- For a dairy-free adaptation: Substitute the Greek yogurt with coconut yogurt and use plant-based protein powder instead of whey.
- Refrigeration: Extends freshness to 5-7 days. Slice before refrigerating for easy portion control.
- Freezing: Individually wrap slices and freeze for up to 3 months.
- For a lower carb version: Replace the maple syrup with liquid monk fruit sweetener and reduce almond flour to 1 cup while adding ¼ cup coconut flour.
- For a dairy-free adaptation: Substitute the Greek yogurt with coconut yogurt and use plant-based protein powder instead of whey.
Nutrition
Calories: 165kcalCarbohydrates: 12gProtein: 10gFat: 9gSaturated Fat: 3gSodium: 180mgPotassium: 210mgFiber: 5gSugar: 4gCalcium: 8mgIron: 6mg
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