Protein Pumpkin Bread

Picture a cold morning, the comforting scent of cinnamon and nutmeg enveloping your kitchen as a loaf of protein pumpkin bread bakes to golden perfection.

This easy-to-make treat is both nourishing and cozy, perfect for a leisurely breakfast.

Watch as simple ingredients like pumpkin puree and Greek yogurt transform into a deliciously moist and wholesome loaf.

Let’s bring this delightful bread to life and enjoy a slice of autumn warmth.

Kitchen Tools Required

• 1 loaf pan
• 1 mixing bowl
• 1 whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 cooling rack
• 1 oven

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup Greek yogurt
• 2 large eggs
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts (optional)

Cook & Prep Time

To efficiently manage your time while making Protein Pumpkin Bread, you can create a timeline that incorporates all stages of the process, including reading, preparation, cooking, and resting times. Here is a suggested timeline:

1. Reading and Gathering Ingredients/Equipment (5 minutes)
   • Spend a few minutes reading through the recipe and gathering all necessary ingredients and equipment. This will guarantee you have everything you need before starting.
2. Prep Work (15 minutes)
   • Preheat the oven to 350°F (175°C).
   • Measure out all ingredients using the measuring cups and spoons.
   • Whisk together the wet ingredients (pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla extract) in a mixing bowl.
   • In a separate bowl, mix the dry ingredients (whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg).
   • Combine the wet and dry ingredients, and fold in walnuts if using.
3. Cooking Time (50 minutes)
   • Pour the batter into a greased loaf pan and spread evenly.
   • Place the loaf pan in the preheated oven and bake for 50 minutes.
   • During this time, you can clean up the kitchen or prepare any additional toppings or spreads you might like to serve with the bread.
4. Resting Time (10 minutes)
   • Once the bread is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
5. Cooling and Final Touches (Additional Time)
   • Transfer the loaf to a cooling rack to cool completely before slicing. This might take about 30 minutes to an hour, depending on your room temperature.

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).

In a mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.

In a separate bowl, combine whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped walnuts if using.

Pour the batter into a greased loaf pan and spread evenly with a spatula.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for 10 minutes.

Transfer the loaf to a cooling rack to cool completely before slicing.

Serving Tips

• Spread with Almond Butter: Add a nutty flavor and extra protein by spreading almond butter on a slice.
• Top with Fresh Berries: Enhance the freshness and add a pop of color by topping with fresh berries like blueberries or raspberries.
• Drizzle with Honey: For added sweetness, drizzle a bit of honey over a warm slice.
• Pair with Greek Yogurt: Serve a slice alongside a dollop of Greek yogurt for a creamy contrast.
• Serve with a Warm Beverage: Enjoy with a cup of coffee or hot tea for a comforting breakfast or snack.

Storage

To store Protein Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.

Keep it at room temperature for up to 3 days.

Alternatively, refrigerate for a week.

Freezing

To freeze protein pumpkin bread, wrap slices individually in plastic wrap.

Then, place them in an airtight container or freezer bag.

Label the bag and freeze for up to three months.

Reheating

To reheat Protein Pumpkin Bread, wrap slices in foil and warm them in a 350°F oven for 10 minutes.

Or microwave for 20 seconds to maintain moisture and texture.

Final Thoughts

Protein Pumpkin Bread is a delicious and nutritious way to start your day.

With its combination of pumpkin puree and Greek yogurt, this bread isn’t only flavorful but also packed with protein.

The addition of protein powder guarantees you get an extra protein boost, making it an excellent choice for a post-workout snack or a healthy breakfast option.

To make your Protein Pumpkin Bread, you’ll need some basic kitchen equipment such as a loaf pan, mixing bowl, whisk, measuring cups, and spoons.

The preparation is simple and doesn’t take much time.

Within 15 minutes, you’ll have your ingredients mixed and ready to bake.

The baking process takes about 50 minutes, during which your kitchen will be filled with the delightful aroma of pumpkin and spices.

After baking, allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.

This step guarantees the bread maintains its shape and texture.

Once cooled, slice your bread into ten generous pieces. You can enjoy it plain, or add a smear of your favorite nut butter for an extra treat.

For those who prefer a sweeter bread, consider incorporating a tablespoon of honey or some chocolate chips into the batter before baking.

Frequently Asked Questions

Can I Use a Different Type of Flour?

You can substitute whole wheat flour with almond or oat flour for a different nutrient profile. Almond flour adds healthy fats and protein, while oat flour offers fiber. Adjust the liquid ingredients slightly to maintain the bread’s texture.

What Type of Protein Powder Is Recommended?

You should use a high-quality whey or plant-based protein powder, like pea or hemp. These options provide essential amino acids, supporting muscle repair and growth. Confirm the protein powder complements the recipe’s flavor profile for best results.

Is There a Vegan Alternative for the Eggs?

For a vegan egg alternative, use flaxseed or chia seeds. Mix one tablespoon of seeds with three tablespoons of water per egg. This provides fiber and omega-3s, maintaining the bread’s moisture and binding properties effectively.

How Can I Make the Bread Gluten-Free?

To make the bread gluten-free, replace whole wheat flour with a gluten-free flour blend. Ascertain the blend contains xanthan gum or add it separately to maintain structure. This substitution will keep the bread’s texture and nutrient profile balanced.

Can I Add Other Spices for Extra Flavor?

Yes, you can add other spices for extra flavor. Consider nutmeg, cloves, or allspice to enhance the taste. They provide antioxidants and anti-inflammatory benefits, boosting the bread’s nutritional profile while satisfying your palate with richer flavors.

Protein Pumpkin Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 10 slices

Equipment

• 1 Loaf pan
• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 Cooling rack
• 1 Oven

Ingredients

  

1x2x3x

• 1 cup canned pumpkin puree
• 1/2 cup Greek yogurt
• 2 large eggs
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts optional

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
• In a separate bowl, combine whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chopped walnuts if using.
• Pour the batter into a greased loaf pan and spread evenly with a spatula.
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and let it cool in the pan for 10 minutes.
• Transfer the loaf to a cooling rack to cool completely before slicing.

Notes

For best results, ensure all your wet ingredients are at room temperature before mixing to avoid the bread becoming too dense. You can substitute Greek yogurt with any other yogurt of choice for a different texture or flavor. If you prefer a sweeter bread, consider adding a tablespoon of honey or a few tablespoons of chocolate chips to the batter.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.