Ingredients
2 cups pumpkin puree
1 cup whey and pea protein powder
2 cups whole wheat flour
3 large eggs
1/3 cup maple syrup
1/2 cup plain Greek yogurt
1/4 cup olive oil
1 tsp baking soda
1 tsp pure vanilla extract
2 tsp pumpkin pie spice
Pinch of salt
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
Combine pumpkin puree, maple syrup, Greek yogurt, and olive oil in a large bowl
Add eggs and vanilla extract; whisk until smooth
In a separate bowl, mix whole wheat flour, protein powder, baking soda, pumpkin pie spice, and salt
Gradually stir the dry ingredients into the pumpkin mixture until fully incorporated
Pour batter into the prepared loaf pan
Bake for 55 minutes or until a toothpick inserted comes out clean
Let cool completely in the pan before slicing and serving
Notes
Let the bread cool for at least 1 hour before slicing to ensure clean cuts
Store in an airtight container at room temperature for up to 4 days or freeze for 2 months
For extra moisture, brush the top with melted olive oil before baking
- Prep Time: 15
- Cook Time: 55
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg