Protein Pumpkin Bread
This Protein Pumpkin Bread is everything you love about traditional pumpkin bread, but with 12 grams of protein per slice, and less sugar, all while maintaining a tender texture and phenomenal flavor. Is there a better healthy Fall breakfast or post-workout snack? I think not.
Servings: 12 slices
Calories: 250kcal
Equipment
- Mixing bowl
- Whisk
- Rubber Spatula
- Bread pan
- Parchment paper
- Tinfoil
- Bakign sheet
Ingredients
- 1 cup Pumpkin puree (250 g)
- ⅔ cup Full-fat plain Greek yogurt (170 g)
- ⅔ cup Maple syrup
- 2 Large eggs
- ½ cup Unsweetened almond butter (140 g)
- 1 cup Blanched almond flour lightly packed (140 g)
- 1 cup Oat flour lightly packed (105 g)
- ½ cup Vanilla whey protein lightly packed (I used Naked Whey, see protein notes for tips and tested options)
- 1 tablespoon Pumpkin pie spice
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- ¼ teaspoon Ground ginger
Instructions
- Preheat the oven to 350 F. Line a bread pan with parchment paper. Because you will have to tent the bread with tinfoil about halfway through, I like to place the bread pan on a large sheet of tinfoil on top of a sheet pan (this way you can just wrap the tinfoil over the top when you need to tent it and you don't have to remove the bread from the oven). Set pan aside.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, maple syrup, eggs, and almond butter. Whisk together until smooth.
- In a separate mixing bowl combine the dry ingredients (almond flour, oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, salt, and ginger). Whisk together until everything is evenly distributed.
- Dump the dry ingredients into the bowl with the wet ingredients. Whisk together to combine. Stir until there are no pockets of dry ingredients, but avoid overmixing.
- Transfer the batter to the prepared bread pan. Spread with a rubber spatula and then bang the bread pan on the counter several times to ensure there are no holes/pockets of air.
- Place the pumpkin bread in the oven and bake for 25 minutes. After 25 minutes, loosely tent the pan with tinfoil (it should not be sealed, steam should be able to escape, this just helps prevent the top of the bread from becoming too dark). Place back in the oven and bake for another 34-38 minutes (34 minutes was perfect for my oven when using Naked Whey protein), or until you can poke the center of the bread with a toothpick and have it come out cleanly. Note: Baking time will vary based on oven, elevation, and the type of protein powder you are using. If the loaf is undercooked, it will sink in the center once removed from the oven.
- Allow the bread to cool fully (at least 15 minutes) slicing.
Notes
Baking with protein can be kind of tricky, so be sure to read the ingredient notes, notes on protein powders, and recipe tips to ensure success!
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 26g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 241mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3231IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
