Ingredients
Scale
- 1 ½ cups canned pumpkin puree
- 3 large eggs
- ½ cup Greek yogurt or unsweetened applesauce
- ½ cup honey or pure maple syrup
- 1 ¾ cups whole wheat flour or almond flour for a grain-free option
- ½ cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips for added texture
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, Greek yogurt (or applesauce), and honey until smooth and well combined.
- In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Optional: Fold in chopped walnuts or chocolate chips for added flavor and texture.
- Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy your Healthy Protein Pumpkin Bread!
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze slices for longer storage.
- For a crisp crust, brush the top with honey or olive oil before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Healthy, High-Protein, Whole Food
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