Ingredients
Scale
- 1 1/2 cups of pumpkin puree
- 1/2 cup of Greek yogurt or plant-based yogurt
- 3 eggs
- 1/2 cup of honey or maple syrup
- 2 cups of whole wheat flour or almond flour for a gluten-free version
- 1 scoop of vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with a little oil or nonstick spray. Gather all your ingredients.
- In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, and honey until well combined.
- In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and cool before slicing. Store as recommended for freshness.
Notes
- Can substitute canned pumpkin for fresh pumpkin puree.
- Use gluten-free flour to make this recipe suitable for gluten-free diets.
- Add nuts or seeds for extra crunch and protein boost.
- Ensure not to overmix the batter to maintain a fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg