Protein Pumpkin Bread
A comforting and nutritious bread packed with festive pumpkin flavors, Greek yogurt, and protein powder, making it perfect for any time of the day.
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour Can substitute with whole wheat or almond flour.
- ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder Ensure freshness for best results.
- 1 tsp baking soda Ensure freshness for best results.
Wet Ingredients
- 1 cup pumpkin puree Can substitute with mashed banana or applesauce.
- ¾ cup Greek yogurt Can use dairy-free yogurt for a dairy-free version.
- 2 large eggs Can substitute with chia seeds or flaxseeds for a vegan option.
Additional Components
- ½ cup vanilla-flavored protein powder Any flavored or unflavored may be used.
- ½ cup dark chocolate chips
Instructions
Preparation
- Before you get started, ensure your kitchen is clean and organized. Gather all your ingredients and tools.
- Set your oven to preheat at 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: oat flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Whisk until well-blended.
- In another bowl, mix the wet ingredients: pumpkin puree, Greek yogurt, and eggs until you have a smooth mixture.
Mixing
- Pour the wet mixture into the bowl of dry ingredients, gently stir until just combined.
- Fold in the protein powder and chocolate chips using a gentle hand.
Baking
- Transfer the batter to a loaf pan lined with parchment paper and smooth the top.
- Bake in the preheated oven for 35-45 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. To freeze, wrap slices in plastic wrap.