Ingredients
Scale
- 1 3/4 cups whole wheat flour or gluten-free flour blend
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup pure pumpkin puree
- 1/2 cup Greek yogurt or plant-based alternative
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or line it with parchment paper to prevent sticking.
- In a large bowl, whisk together the whole wheat flour, protein powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, mix the pumpkin puree, Greek yogurt, honey, eggs, and vanilla extract until smooth and well incorporated.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- If desired, fold in chopped nuts, chocolate chips, or dried cranberries for added texture.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Optional add-ins like nuts, chocolate chips, or dried cranberries enhance flavor and texture.
- Ensure ingredients like pumpkin and yogurt are fresh for the best results.
- For vegan version, substitute eggs with flaxseed meal or applesauce and use plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Mixing, Baking
- Cuisine: American
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg