Protein Pumpkin Bread
Moist pumpkin bread made with wholesome ingredients and packed with protein!
Servings: 10
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour "golden wheat"
- 1/2 cup vanilla protein powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2-2/3 cups chocolate chips or minis
Wet ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F. Arrange oven rack to a low middle position.
- Prepare a loaf pan by lining with parchment paper. I recommend using a light colored loaf pan. (Note: You can also lightly spray with oil but I prefer parchment paper because it helps to keep the bottom from over browning, especially if you're using a dark loaf pan).
- In a medium bowl combine all dry ingredients with a whisk.
- In a separate bowl combine all wet ingredients and whisk together until smooth.
- Combine wet and dry ingredients together and mix until just combined. Do not overmix.
- Pour batter into a loaf pan. Bake in the oven for 50-55 minutes or until a toothpick or fork comes out clean in the center. Note: If you’re finding that your top is browning quickly, lightly cover the bread at the 35 minute mark with aluminum foil.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
I recommend using a light colored loaf pan and lining with parchment paper to prevent over-browning.
Nutrition
Serving: 1slice | Calories: 248kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 268mg | Potassium: 229mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg
