High-Protein Pumpkin Bread
Ingredients
Units
Scale
- 1 cup pumpkin puree
- 1/2 to 3/4 cup sugar, depending how sweet you’d like it
- 2 large eggs
- 1/2 cup plain greek yogurt
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (or gluten free 1:1 flour)
- 1 cup almond flour
- 1/2 cup protein powder (I used sprout living , CAROLINE20 saves 20%)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, eggs, Greek yogurt (or vegan yogurt), sugar, and vanilla extract. Whisk until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free 1:1 flour), almond flour, protein powder, baking powder, baking soda, pumpkin spice, and kosher salt.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to ensure a tender loaf.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the pumpkin bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy your moist, protein-packed pumpkin bread!
