Protein Pumpkin Bread Recipe
Moist and delicious pumpkin bread made with whey protein powder. Tastes like a traditional recipe!
Servings: 8 slices
Calories: 225kcal
Equipment
- loaf pan mine is 8 ½ in x 4.5 in x 2.5 in pyrex loaf pan
- non-stick cooking spray or parchment paper to line the pan
- large mixing bowl
- whisk or fork, to mix the batter
- rubber spatula to get all the batter out of the bowl
- wire rack for cooling
Ingredients
- 1 cup pumpkin canned
- ¼ cup nonfat Greek yogurt
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup light olive oil
- 1 large egg
- 1 cup oat flour can be made from blending rolled oats in a high speed blender
- ¾ cup unflavored whey protein concentrate or vanilla flavored
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons pumpkin spice
Instructions
- Preheat oven to 325F (163C) and spray a loaf pan with non-stick cooking spray.
- Mix pumpkin, yogurt, coconut sugar, and vanilla until combined.1 cup pumpkin, ¼ cup nonfat Greek yogurt, ½ cup coconut sugar, 1 teaspoon vanilla extract
- Add olive oil and egg. Mix well.¼ cup light olive oil, 1 large egg
- Add oat flour, whey protein, baking powder, baking soda, and cinnamon. Mix well.1 cup oat flour, ¾ cup unflavored whey protein concentrate, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons pumpkin spice
- Pour into prepared loaf pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack before slicing.
Notes
I recommend whey protein concentrate for baking (instead of whey protein isolate) because the texture will be better. I used unflavored here, but a lightly flavored vanilla will also work.
This recipe was developed for whey protein powder, and I do not recommend subbing other types of protein powder.
I used light olive oil here, but any kind of oil for baking will work.
I used (gluten free) oat flour here, and I do not recommend substituting with all-purpose flour. Doing so would give a much more dense, tough pumpkin bread. Other gluten-free flours (without added gums) should also work here.
I used coconut sugar here because it is unprocessed and low glycemic. Substituting regular sugar would be fine here. Sugar substitutes like granulated erythritol would work texturally, but you'll notice a big difference in taste.
RECIPE VARIATIONS:
Pumpkin Banana Bread: Turn this into protein pumpkin banana bread by using ½ cup pumpkin and 1 ½ mashed bananas (in place of the 1 cup pumpkin in this recipe).
Chocolate Chip Pumpkin Bread: Add ¾ cup sugar free chocolate chips to this pumpkin protein bread for a delicious and healthy chocolate chip protein pumpkin bread.
Pumpkin Zucchini Bread: Turn this into protein pumpkin zucchini bread by using ½ cup pumpkin and 1 small zucchini, grated (in place of the 1 cup pumpkin in this recipe).
Cranberry Pecan Pumpkin Bread: Add ⅓ cup dried cranberries and ⅓ cup chopped pecans for a delicious fall treat!
Pumpkin Muffins: Bake the batter in a muffin pan for protein pumpkin muffins. Check on them after 20 minutes (I'll update this with an exact time ASAP!).
PRO TIP:
Don't overbake! The bake time for this healthy protein pumpkin bread is a bit less than our protein banana bread and protein zucchini bread because the pumpkin is more condensed (has less moisture) than the banana or zucchini.
STORAGE:
Store in an airtight container in the refrigerator. To freeze, wrap in plastic wrap (whole or as individual slices) and place in a freezer ziploc bag.
Nutrition
Serving: 1/8 recipe | Calories: 225kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Fiber: 3g | Sugar: 13g
