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Protein Pumpkin Bread

A high-protein, low-sugar pumpkin bread that is moist, tender, and perfect for breakfast meal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1/3 cup maple syrup or honey
  • 2 tablespoons neutral oil (avocado or light olive oil)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups oat flour (store-bought or DIY from rolled oats)
  • 1/2 cup whey or plant-based protein powder (vanilla or unflavored; no mass gainer)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch clove)
  • 1/4 teaspoon fine salt
Optional Add-ins
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped walnuts or pecans
  • 1 tablespoon chia or flax seeds

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment, lightly greasing the sides.
  2. In a large bowl, whisk together pumpkin puree, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth.
  3. In a separate bowl, stir together oats flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Add the dry ingredients to the wet ingredients and fold with a spatula just until combined. If using, fold in chocolate chips or nuts.
  5. Spread batter into the loaf pan, smoothing the top and adding extra chips or nuts on top if desired.
Baking
  1. Bake for 40–50 minutes or until a toothpick comes out with a few moist crumbs. If browning too fast, tent with foil at 35 minutes.
  2. Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Serving
  1. Slice into 10 pieces. Serve warm or at room temperature, great with a smear of almond butter or a dollop of Greek yogurt.

Notes

Store slices in an airtight container at room temperature for up to 2 days or refrigerate for up to 6 days. For long-term storage, freeze individual slices wrapped in parchment and sealed in a freezer bag for up to 3 months. Reheat in the microwave for 10-15 seconds.