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Protein Pumpkin Bread

A cozy, high-protein pumpkin bread that is moist, spiced, and perfect for breakfast without the crash.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 1/3 cup maple syrup (or honey)
  • 2 tablespoons light olive oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/4 cups white whole wheat flour (or half all-purpose, half oat flour)
  • 1/2 cup whey or pea protein powder, vanilla or unflavored see notes in FAQ
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (optional, for extra warmth)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
Optional Mix-Ins
  • 1/3 cup mix-ins (optional): dark chocolate chips, chopped walnuts, or pepitas

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment and lightly grease it.
  2. In a large bowl, whisk together pumpkin, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth and glossy.
  3. In a separate bowl, stir together flour, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until no clumps remain.
  4. Add the dry ingredients to the wet ingredients and stir with a spatula just until combined.
  5. If using mix-ins, fold them in gently. The batter should be thick but scoopable.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra pepitas or chocolate chips.
Baking
  1. Bake for 45–55 minutes, until a toothpick comes out mostly clean with a few crumbs. Tent with foil if the top browns too quickly.
Cooling and Serving
  1. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for at least 45 minutes before slicing.
  2. Slice into 10 thick pieces and enjoy plain, toasted, or with almond butter and cream cheese.

Notes

Store cooled slices in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices wrapped in parchment and placed in a freezer bag for up to 3 months. Reheat in a toaster oven or microwave.