Description
A delightful high protein pumpkin bread that is moist, fluffy, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup protein powder (vanilla or unflavored)
- 1 cup almond flour
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, eggs, and honey. Whisk until smooth.
- In another bowl, mix the almond flour, protein powder, ground cinnamon, ground nutmeg, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into a prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- For a dairy-free option, use a plant-based protein powder.
- For a vegan version, replace eggs with flax eggs.
- Store in an airtight container at room temperature for up to three days.
- Freeze slices for longer storage and reheat in the microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pumpkin bread, high protein, healthy baking, fall recipes