Protein Pumpkin Bread
Delightfully moist and nutritious, this Protein Pumpkin Bread blends rich flavors of pumpkin and warm spices, making it perfect for breakfast, snacks, or dessert.
Ingrédients
Main Ingredients
- 1 cup pumpkin puree Fresh or canned
- 3 large eggs Can substitute with flax eggs for egg-free option
- 1/2 cup protein powder Use plant-based or whey protein as per preference
- 1/2 cup all-purpose flour Substitute with almond flour for gluten-free
- 1 teaspoon baking powder Ensure it's fresh for best results
- 1 teaspoon ground cinnamon Can add more for a spicier flavor
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth.
Mixing
- Add the protein powder, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt to the pumpkin mixture. Mix gently until just combined.
Baking
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving
- Slice and enjoy on its own or with butter, cream cheese, or honey.
Notes
Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Can be frozen for up to 3 months.