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–+ servings

Protein Pumpkin Bread

This High Protein Pumpkin Bread combines all the warm spices of Fall into a moist macro-friendly loaf. Made with no sugar and no oil, this recipe is perfect for healthy breakfasts, post workout snacks and desserts. Over 13 g of protein per slice!
40 minTotal
8slices
  • 184 kcal
  • P 13g
  • C 21g
  • F 6g
https://mattsfitchef.com/protein-pumpkin-bread/

Ingredients

  • 1 cup (240 g) pumpkin puree
  • 1 egg
  • 2 egg whites sub with 1 whole egg
  • ⅓ cup (80 g) Greek yogurt
  • 2 to 3 tbsp maple syrup or more to taste, see notes*
  • 2 tbsp (30 g) nut butter almond butter, peanut butter, cashew butter
  • 1 tsp vanilla extract
  • 1 ½ cup (150 g) oat flour sub with preferred flour
  • ½ cup (50 g) protein powder see notes*
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup (40 g) chocolate chips sugar-free if necessary

Homemade Pumpkin Spice Mix

  • 1 tsp ground cinnamon
  • ⅙ tsp ground nutmeg
  • ⅙ tsp ground ginger
  • ⅙ tsp ground cloves

Instructions

  1. Heat oven to 340°F (170°C) and fold a 7.9 in (20 cm) loaf pan with parchment paper or grease with oil.
  2. In a large mixing bowl, combine pumpkin puree with egg, egg whites, Greek yogurt, maple syrup, nut butter, vanilla extract, homemade pumpkin spice mix and salt. Stir with a whisk or fork for about two minutes, or until all is well combined and you get a smooth batter.
  3. Mix in oat flour and baking powder. When the flour is incorporated into the wet mixture, scoop in protein powder and gently give it a stir. Do not over-mix protein powder.
  4. Fold through the chocolate chips, if using.
  5. Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your protein pumpkin bread comes out clean.
  6. Remove from oven and let cool in the loaf pan for a few minutes. Finally, remove from the pan and let cool completely.

Notes

  • Protein powder choice. You can use whey protein powder, vegan protein powder or casein. If using plant based protein powders or casein, the batter may require additional milk to get smooth.
  • Protein powder flavor. I recommend vanilla flavored protein powder. If your protein powder is unflavored, fix the sweetness with more maple syrup.
  • Sweetener option. If using unflavored protein powder, increase the amount of maple syrup (or honey).
  • Nutritional values. Nutritional values per slice are approximations only, and they may vary based on the ingredients you use. Chocolate chips are included in the calculations.
  • Storage instructions. Stored in an airtight container, it will last for up to 3 days at room temperature. For longer storages, refrigerate for up to 5 days or freeze for up to 3 months.