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Protein Pumpkin Bread Recipe

Protein Pumpkin Bread Recipe
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★★★★★

5.1 from 12 reviews

This Protein Pumpkin Bread is a moist, flavorful loaf packed with protein and the warm spices of fall. Made with oat flour, pumpkin puree, Greek yogurt, and vanilla protein powder, it’s a wholesome treat perfect for breakfast, snacks, or dessert. The addition of dark chocolate chips adds a rich touch of indulgence while keeping the recipe balanced and nutritious.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cup oat flour (do not pack, scoop into measuring cup and level)
  • ½ cup packed vanilla flavored protein powder
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients

  • 1 cup pumpkin puree
  • ¾ cup Greek yogurt
  • 2 large eggs

Add-ins

  • ½ cup dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly spray with cooking spray to prevent sticking. Set aside.
  2. Combine Ingredients: In a large mixing bowl, add oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Use a hand mixer or wooden spoon to stir everything together until the batter is smooth and fully combined.
  3. Fold in Chocolate Chips: Gently fold in the dark chocolate chips, reserving a few to sprinkle on top for an appealing finish.
  4. Pour and Sprinkle: Pour the batter evenly into the prepared loaf pan. Sprinkle the reserved chocolate chips evenly over the top.
  5. Bake: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving. Enjoy your protein-packed pumpkin bread!

Notes

  • You can substitute vanilla protein powder with whey protein powder if preferred.
  • Make sure to use unsweetened pumpkin puree, not pumpkin pie filling, to control sugar content.
  • For a vegan version, substitute eggs with flax eggs and Greek yogurt with a plant-based alternative.
  • Oat flour can be made at home by grinding rolled oats in a food processor until fine.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; slice before freezing for easy portioning.

Nutrition

Keywords: protein pumpkin bread, healthy pumpkin bread, high protein bread, oat flour pumpkin bread, pumpkin snack, fall dessert

Find it online: https://dishedbydana.com/protein-pumpkin-bread-recipe/