Imagine the comforting aroma of cinnamon and nutmeg wafting through your kitchen as you bake this delightful High Protein Pumpkin Bread.
It’s a simple yet cozy recipe that brings warmth and indulgence to your breakfast table.
Watch as the pumpkin puree, Greek yogurt, and protein powder transform into a moist, flavorful loaf in your oven.
Let’s bring this delicious treat to life and fill your home with autumnal bliss!
Kitchen Tools Required
- 1 Large mixing bowl
- 1 Whisk
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 9×5 inch loaf pan
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup Greek yogurt
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking High Protein Pumpkin Bread, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the 9×5 inch loaf pan.
- Measure out all ingredients as listed.
- Mixing Ingredients (10 minutes)
- In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, Greek yogurt, brown sugar, and vanilla extract until smooth.
- In a separate bowl, combine the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combining Mixtures (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts if using.
- Baking (50 minutes)
- Pour the batter evenly into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Resting & Cooling (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease the loaf pan.
In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, Greek yogurt, brown sugar, and vanilla extract until smooth.
In a separate bowl, combine the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts if using.
Pour the batter evenly into the prepared loaf pan.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Serving Tips
- Spread of Nut Butter: Add a layer of almond or peanut butter for extra protein and creamy texture.
- Yogurt Drizzle: Top with Greek yogurt and a sprinkle of cinnamon for a tangy and spiced contrast.
- Fresh Berries: Serve with a side of mixed berries for a burst of natural sweetness and freshness.
- Honey or Maple Syrup: Drizzle with honey or maple syrup for added sweetness and a touch of richness.
- Coffee or Tea: Pair with a warm cup of coffee or tea for a comforting breakfast or snack experience.
Storage
To store High Protein Pumpkin Bread, use an airtight container at room temperature for up to 3 days.
Alternatively, freeze for up to a month for ideal freshness.
Freezing
To freeze high-protein pumpkin bread, wrap it tightly in plastic wrap.
Then, wrap it in foil.
Store the wrapped bread in a freezer-safe bag for up to a month.
Thaw at room temperature before serving.
Reheating
To reheat high protein pumpkin bread, wrap slices in a damp paper towel and microwave for 15-20 seconds.
For a crispier texture, toast in an oven at 300°F for 5-10 minutes.
Final Thoughts
Enjoy the delightful aroma and taste of high protein pumpkin bread.
With its mix of wholesome ingredients and added protein, it’s perfect for a nutritious breakfast or snack.
This recipe is versatile, allowing you to customize it with your favorite nuts or seeds.
Remember to store it properly to maintain its freshness.
Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin instead of canned puree. Cook and puree the fresh pumpkin until smooth. It maintains nutrients like vitamin A and fiber, supporting a health-oriented diet. Make certain the puree is lump-free for best results.
How Can I Make the Bread Gluten-Free?
Swap whole wheat flour with a gluten-free blend and guarantee your protein powder is gluten-free. This change maintains the bread’s texture while catering to gluten sensitivities, keeping it a nutritious, high-protein option for breakfast.
What Protein Powder Alternatives Can I Use?
You can use pea protein or hemp protein as alternatives. Both provide essential amino acids and are plant-based. Choose unsweetened varieties to control sugar content. Experiment with flavors to complement the pumpkin’s natural sweetness and spices.
Can I Make This Bread Vegan?
You can veganize this bread by replacing eggs with flax eggs, Greek yogurt with coconut yogurt, and using plant-based protein powder. Ascertain all ingredients are vegan-friendly for a nutrient-dense, health-oriented loaf.
How Can I Adjust the Sweetness Level?
To adjust sweetness, reduce brown sugar for lower sweetness or add a natural sweetener like honey. Balance sweetness with nutrient density by choosing unrefined sugars, which may provide additional minerals and a more health-oriented profile.
High Protein Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 9×5-inch loaf pan
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup Greek yogurt
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, Greek yogurt, brown sugar, and vanilla extract until smooth.
- In a separate bowl, combine the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter evenly into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
