Pumpkin puree contains 90% water, so this protein loaf needs precisely 3:1 flour ratio to avoid soggy disaster.
Pumpkin Protein Loaf
Treat yourself to a scrumptious Pumpkin Protein Loaf that’s not only a feast for your taste buds but also a powerhouse of nutrition! This wholesome delight combines creamy pumpkin puree and protein-rich Greek yogurt, creating a moist texture that’s perfect for a quick pick-me-up or an after-workout snack. Get ready to indulge guilt-free in every flavorful slice!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1/3 cup (92g) egg whites (79.2 ml)
- 1/4 cup (56g) 0% Greek yogurt (60 ml)
- 1 cup (227g) Greek yogurt (240 ml)
- 1/4 cup (60g) milk (macros based on cashew) (60 ml)
🫙Pantry Staples(6)
- 1 tsp baking soda (5 ml)
- 1/3 cup (60g) cocoa powder (79.2 ml)
- 2 Tbsp (14g) coconut flour (30 ml)
- 1/4 cup (30g) oat flour (31.2 g)
- 1/4 cup powdered sugar (I used monk fruit) (50 g)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(1)
- pinch salt
📦Other(6)
- 1/3 cup (72g) granulated sweetener (I used monkfruit) (79.2 ml)
- 1-2 tsp jell-o sf mix (optional) (5-10 ml)optional
- 1/4 cup Oreo O’s for topping (60 ml)optionalsub Oreo thins
- 1 scoop (37g) protein (I used 1UP birthday cake)
- 3/4 scoop protein (I used 1UP birthday cake)
- 1/2 cup (120g) pumpkin (120 ml)
👨🍳 Instructions
- 1
Preheat oven to 350 F.
- 2
Mix wet (pumpkin, yogurt, egg whites, sweetener, vanilla) and dry (cocoa, flour, protein, baking soda, salt) in a bowl.
- 3
Bake loaf for about 45-50 min or until toothpick comes out clean.
- 4
Mix frosting ingredients and top loaf once cooled.
💡 Pro Tips
- ✓Bake at 325°F instead of 350°F because protein powder denatures and becomes rubbery at higher temperatures, extending bake time to 50-55 minutes but ensuring tender texture.technique325°F for 50-55 minutes
- ✓Use pumpkin puree with 80-85% moisture content and drain excess liquid for 10 minutes on paper towels to prevent a gummy, dense loaf from too much moisture interfering with protein structure.ingredient80-85% moisture content
- ✓Whip egg whites to soft peaks before folding into batter because the incorporated air creates lift that protein powder's heavy density normally prevents, increasing loaf volume by 15-20%.technique15-20% volume increase
- ✓Cool the loaf completely for 2-3 hours before frosting because residual heat will melt frosting and the protein structure needs time to fully set and firm up.timing2-3 hours cooling time
- ✓Use a 1:1 ratio of protein powder to flour because higher protein ratios create a chalky, dry texture while lower ratios don't provide enough structure for the dense pumpkin base.ingredient1:1 ratio
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Pumpkin puree contains 90% water, so this protein loaf needs precisely 3:1 flour ratio to avoid soggy disaster.
Pumpkin Protein Loaf
Treat yourself to a scrumptious Pumpkin Protein Loaf that’s not only a feast for your taste buds but also a powerhouse of nutrition! This wholesome delight combines creamy pumpkin puree and protein-rich Greek yogurt, creating a moist texture that’s perfect for a quick pick-me-up or an after-workout snack. Get ready to indulge guilt-free in every flavorful slice!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1/3 cup (92g) egg whites (79.2 ml)
- 1/4 cup (56g) 0% Greek yogurt (60 ml)
- 1 cup (227g) Greek yogurt (240 ml)
- 1/4 cup (60g) milk (macros based on cashew) (60 ml)
🫙Pantry Staples(6)
- 1 tsp baking soda (5 ml)
- 1/3 cup (60g) cocoa powder (79.2 ml)
- 2 Tbsp (14g) coconut flour (30 ml)
- 1/4 cup (30g) oat flour (31.2 g)
- 1/4 cup powdered sugar (I used monk fruit) (50 g)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(1)
- pinch salt
📦Other(6)
- 1/3 cup (72g) granulated sweetener (I used monkfruit) (79.2 ml)
- 1-2 tsp jell-o sf mix (optional) (5-10 ml)optional
- 1/4 cup Oreo O’s for topping (60 ml)optionalsub Oreo thins
- 1 scoop (37g) protein (I used 1UP birthday cake)
- 3/4 scoop protein (I used 1UP birthday cake)
- 1/2 cup (120g) pumpkin (120 ml)
👨🍳 Instructions
- 1
Preheat oven to 350 F.
- 2
Mix wet (pumpkin, yogurt, egg whites, sweetener, vanilla) and dry (cocoa, flour, protein, baking soda, salt) in a bowl.
- 3
Bake loaf for about 45-50 min or until toothpick comes out clean.
- 4
Mix frosting ingredients and top loaf once cooled.
💡 Pro Tips
- ✓Bake at 325°F instead of 350°F because protein powder denatures and becomes rubbery at higher temperatures, extending bake time to 50-55 minutes but ensuring tender texture.technique325°F for 50-55 minutes
- ✓Use pumpkin puree with 80-85% moisture content and drain excess liquid for 10 minutes on paper towels to prevent a gummy, dense loaf from too much moisture interfering with protein structure.ingredient80-85% moisture content
- ✓Whip egg whites to soft peaks before folding into batter because the incorporated air creates lift that protein powder's heavy density normally prevents, increasing loaf volume by 15-20%.technique15-20% volume increase
- ✓Cool the loaf completely for 2-3 hours before frosting because residual heat will melt frosting and the protein structure needs time to fully set and firm up.timing2-3 hours cooling time
- ✓Use a 1:1 ratio of protein powder to flour because higher protein ratios create a chalky, dry texture while lower ratios don't provide enough structure for the dense pumpkin base.ingredient1:1 ratio