Protein Pumpkin Bread
A soft and flavorful pumpkin bread made with oat flour and Greek yogurt, packed with protein for a healthy treat!
Ingredients
- 1 1/4 cups oat flour (scooped and leveled, not packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/2 cup vanilla-flavored protein powder
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly grease it with cooking spray.
- In a large bowl, combine oat flour, pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir until just combined.
- Gently fold in the dark chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle reserved chocolate chips on top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
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Notes
Store in an airtight container for up to 2 days at room temperature or 5–6 days in the refrigerator.