Protein Pumpkin Bread
This healthy pumpkin protein bread is so delicious, high protein, made with wholesome ingredients, and makes a great breakfast or snack.
So I have a healthy pumpkin bread recipe that only takes 5 ingredients and is vegan, but I wanted to make a high-protein pumpkin bread so I can up my uptake just a little bit.
If you are into all things pumpkin right now, then you have to try my healthy double chocolate pumpkin bread. It’s the perfect sweet treat for the fall season.
Instead of the pumpkin spice lattes, I’ve been going with my pumpkin protein shake! I know it’s pumpkin season and all, but you should also grab my Chocolate Chip Protein Banana Bread.
Don’t miss my 22 Low Carb Pumpkin Recipes That Are Perfect for Fall and these Low Carb Pumpkin Muffins.
Ingredients Needed
- oat flour (do not pack, scoop into measuring cup and level)
- pumpkin puree – do not use pumpkin pie filling.
- greek yogurt
- whole eggs – we are going to use the yolks and egg whites.
- packed vanilla protein powder – I like Orgain protein powder, it’s a vegan protein powder that is absolutely delicious and made with pea protein.
- pumpkin pie spice
- Cinnamon
- Baking powder and baking soda
- dark chocolate chips – I like lily’s chocolate chips because they have no sugar added
How to Make High Protein Pumpkin Bread
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease with non-stick cooking spray.
In a large bowl, combine the flour, yogurt, protein powder, eggs, pumpkin pie spice, baking powder and soda, and cinnamon. Mix until combined.
Fold in the chocolate chips.
Transfer to the prepared pan and sprinkle a few chocolate chips on top.
Bake for 35-45 minutes. Insert a toothpick in the center of the loaf to check to see if it’s done.
Remove from the oven and allow it to cool to room temperature. You can transfer to a wire rack to cool faster.
Tips for Making
If you don’t have pumpkin pie spice, you can also use individual spices (cinnamon, ginger, nutmeg, cloves, all spice).
To make this delicious pumpkin bread gluten free, use gluten-free oat flour.
For pumpkin protein muffins, grease a muffin tin with non-stick spray and divide the batter evenly.
How to Store
Leftover leftover pumpkin protein bread in an airtight container in the fridge for up to 1 week.
You can also freeze the pumpkin loaf by wrapping in plastic wrap.
We like to freeze individual servings to make it an easy grab and go snack.
PIN ME FOR LATER
More Healthy and Tasty Pumpkin Recipes
- Pumpkin Almond Flour Cookies {Vegan}
- Pumpkin Protein Pancakes
- Pumpkin Banana Muffins
- Healthy Pumpkin Bars with Healthy Cream Cheese Icing
- Flourless Vegan Pumpkin Brownies
- Peanut Butter Double Chocolate Pumpkin Muffins | Healthy + Clean Ingredients
Protein Pumpkin Bread
Ingredients
- 1 ¼ cup oat flour do not pack, scoop into measuring cup and level
- 1 cup pumpkin puree
- ¾ cup greek yogurt
- 2 large eggs
- ½ cup packed vanilla flavored protein powder
- ½ tsp pumpkin pie spice
- 1 tsp Cinnamon
- 1 tsp Baking powder
- 1 tsp baking soda
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a standard loaf pan with parchment paper and spray with cooking spray. Set aside.
- Add the oat flour, pumpkin, greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda to a large mixing bowl and stir with a hand mixer or wooden spoon until combined. Fold in the chocolate chips, saving some to sprinkle on top.
- Pour mixture into the prepared loaf pan and sprinkle with chocolate chips.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Enjoy!
