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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.
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Préparation 10 minutes
Cuisson 50 minutes
Temps total 1 heure
Portions: 8 slices
Plat: Breakfast, Dessert, Snack
Cuisine: American, Seasonal
Calories: 150
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree and eggs until smooth.
Mixing
  1. Add the protein powder, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt to the pumpkin mixture. Mix gently until just combined.
Baking
  1. Pour the batter into the greased loaf pan and smooth the top.
  2. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving
  1. Slice and enjoy on its own or with butter, cream cheese, or honey.

Notes et conservation

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.