Protein Pumpkin Bread
This delicious high protein pumpkin chocolate chip bread is packed with wholesome ingredients like whole grains, real pumpkin, and Greek yogurt, and has no refined sugars. Each slice provides 10 grams of protein to keep you fueled and satisfied.
Servings: 12 slices
Calories: 198kcal
Equipment
Ingredients
- ¾ cup all purpose flour
- ½ cup white whole wheat flour
- ¾ cup vanilla whey protein powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup canned 100% pure pumpkin
- ½ cup plain nonfat Greek yogurt
- 2 large eggs
- ¼ cup avocado oil or other neutral-flavored oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Whisk both types of flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- Whisk the pumpkin, yogurt, eggs, oil, maple syrup, and vanilla together in another large bowl. Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined (do not over-mix). Fold in the chocolate chips.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle extra chocolate chips on top, if desired. Bake in the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 40-minute mark, as you don't want the bread to dry out. If the top is browning too quickly, tent the top loosely with aluminum foil.
- Remove from oven and cool for 10 minutes in the pan. Then, remove the bread and cool completely on wire rack. Slice and serve.
Notes
- When combining the wet and dry ingredients, mix just until combined. Over-mixing can make the bread tough and dense.
- When baking with protein powder, the bread can brown faster than usual. If you notice the top getting too dark, tent it with foil to prevent over-browning.
- Protein powder can cause baked goods to dry out if baked too long. I recommend checking the bread at the 40-minute mark to ensure it stays moist.
- You can transform this recipe into pumpkin protein muffins by dividing the batter into a muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
- For added crunch and texture, you can sprinkle pumpkin seeds on top of the batter before baking.
Nutrition
Serving: 1 slice | Calories: 198kcal | Carbohydrates: 22g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 130mg | Potassium: 216mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3243IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
