Description
This Pumpkin Spice Protein Loaf is a moist, cozy, and protein-packed twist on classic pumpkin bread. Made with wholesome ingredients like pumpkin purée, oat flour, and Greek yogurt, it’s perfect for a healthy breakfast, snack, or dessert.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vanilla or unflavored protein powder
- 1 cup oat flour or whole wheat flour
- 2 large eggs
- 1/2 cup Greek yogurt (or unsweetened applesauce for dairy-free)
- 1/3 cup maple syrup or honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup dark chocolate chips, chopped pecans, or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
- Add protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until just combined without overmixing.
- Gently fold in any optional mix-ins like chocolate chips or nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use almond flour for a gluten-free version — it will be extra moist.
- Do not overbake to keep the loaf soft and tender.
- Swap half the pumpkin with mashed banana for added sweetness and banana flavor.
- Top with cinnamon or drizzle nut butter for extra flavor.
- Freeze slices individually for easy grab-and-go snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
