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healthy high protein bread

High Protein Pumpkin Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 9x5-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

For the best results, ensure the pumpkin puree is smooth and free of lumps. You can substitute the walnuts with other nuts or seeds according to your preference. It's important not to overmix the batter to keep the bread tender and moist. This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
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