Description

This Protein Pumpkin Bread is a moist, nutritious loaf perfect for breakfast or a snack. Combining the natural sweetness and moisture of pumpkin puree with vanilla protein powder and Greek yogurt, it delivers a good boost of protein alongside warming autumn spices and a touch of indulgence from dark chocolate chips. Easy to prepare and baked to perfection, it’s a delicious way to enjoy seasonal flavors with added health benefits.

Ingredients

Scale

Dry Ingredients

1 ¼ cup oat flour
½ tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ cup vanilla flavored protein powder
½ cup dark chocolate chips

Wet Ingredients

1 cup pumpkin puree
¾ cup Greek yogurt
2 large eggs

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
Mix Ingredients: In a large mixing bowl, combine the oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir the ingredients together until well combined to form a smooth batter without lumps.
Add Chocolate Chips: Fold in half of the dark chocolate chips gently into the batter to distribute them evenly. Pour the batter into the prepared loaf pan, then sprinkle the remaining chocolate chips on top for an appealing finish.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool and Serve: Remove the bread from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

Oat flour can be made by grinding rolled oats in a blender until fine if not available.
Use Greek yogurt for a thicker consistency and extra protein; plain or vanilla-flavored yogurt works well.
Check the bread around 35 minutes to avoid overbaking, as ovens may vary.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
To make it dairy-free, substitute Greek yogurt with a plant-based yogurt and use a vegan protein powder.