Protein Pumpkin Bread
Indulge in the cozy flavors of autumn with our Protein-Packed Pumpkin Bread! This delightful twist on a seasonal favorite combines nutrient-rich pumpkin puree, creamy Greek yogurt, and a hint of warm spices to create a moist, guilt-free treat. Perfect for breakfast or a snack, it’s a delicious way to fuel your fall adventures!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 eggs
- 2 tablespoons of plain Greek yogurt (30 ml)
🫙Pantry Staples(4)
- 1 teaspoon of baking soda (5 ml)
- chocolate chipsoptional
- 3 tablespoons of 100% maple syrup (45 ml)
- vanilla extract
🧂Spices & Seasonings(1)
- a generous amount of pumpkin pie spiceoptionalcinnamon and nutmeg
📦Other(2)
- 1.5 cups of protein pancake mix (360 ml)
- 1 can of pumpkin puree
Nutrition (per serving)
Calories
312
Protein
17g
Carbs
46g
Fat
7g
👨🍳 Instructions
- 1
Start off with one can of pumpkin puree, ensuring it's 100% pumpkin puree, not pumpkin pie filling.
- 2
Add two eggs to the mixture.
- 3
Incorporate about three tablespoons of 100% maple syrup for sweetness.
- 4
Add vanilla extract and mix together all of the wet ingredients.
- 5
Add one and a half cups of protein pancake mix.
- 6
Include one teaspoon of baking soda and two tablespoons of plain Greek yogurt.
- 7
Add a generous amount of pumpkin pie spice (or cinnamon and nutmeg if you don't have it).
- 8
Taste the batter to ensure it tastes good.
- 9
Pour the mixture into a greased loaf pan and add some chocolate chips.
- 10
Bake for 20 minutes at 350°F.
💡 Pro Tips
- ✓Add Greek yogurt after the dry ingredients are incorporated to prevent overdevelopment of gluten in the protein pancake mix; fold it in gently for 8-10 strokes maximum because excessive mixing increases toughness by 15-20%.technique8-10 folds maximum
- ✓Bake at 350°F for 45-50 minutes rather than higher temperatures because protein powder denatures above 160°F internal temp, losing up to 30% of its binding capacity and creating a dense crumb.timing350°F | 45-50 minutes | 160°F internal
- ✓Use pumpkin puree with 90% moisture content (check can weight: 15 oz = correct density) rather than fresh pumpkin at 70% moisture, because the standardized moisture prevents batter separation and ensures consistent rise from baking soda activation.ingredient90% moisture | 15 oz can
- ✓Bloom the pumpkin pie spice in the wet ingredients for 2-3 minutes before adding dry mix because heat-sensitive volatile oils in cinnamon and nutmeg (eugenol, cinnamaldehyde) release at 140°F, intensifying flavor by 40% before oven baking begins.technique2-3 minutes bloom time
- ✓Fold chocolate chips in last and use cold chips (35-40°F from freezer) rather than room temperature, so they won't bloom or melt into the batter during mixing, maintaining texture and visual appeal in the final loaf.timing35-40°F chip temperature
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Protein Pumpkin Bread
Indulge in the cozy flavors of autumn with our Protein-Packed Pumpkin Bread! This delightful twist on a seasonal favorite combines nutrient-rich pumpkin puree, creamy Greek yogurt, and a hint of warm spices to create a moist, guilt-free treat. Perfect for breakfast or a snack, it’s a delicious way to fuel your fall adventures!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 eggs
- 2 tablespoons of plain Greek yogurt (30 ml)
🫙Pantry Staples(4)
- 1 teaspoon of baking soda (5 ml)
- chocolate chipsoptional
- 3 tablespoons of 100% maple syrup (45 ml)
- vanilla extract
🧂Spices & Seasonings(1)
- a generous amount of pumpkin pie spiceoptionalcinnamon and nutmeg
📦Other(2)
- 1.5 cups of protein pancake mix (360 ml)
- 1 can of pumpkin puree
Nutrition (per serving)
Calories
312
Protein
17g
Carbs
46g
Fat
7g
👨🍳 Instructions
- 1
Start off with one can of pumpkin puree, ensuring it's 100% pumpkin puree, not pumpkin pie filling.
- 2
Add two eggs to the mixture.
- 3
Incorporate about three tablespoons of 100% maple syrup for sweetness.
- 4
Add vanilla extract and mix together all of the wet ingredients.
- 5
Add one and a half cups of protein pancake mix.
- 6
Include one teaspoon of baking soda and two tablespoons of plain Greek yogurt.
- 7
Add a generous amount of pumpkin pie spice (or cinnamon and nutmeg if you don't have it).
- 8
Taste the batter to ensure it tastes good.
- 9
Pour the mixture into a greased loaf pan and add some chocolate chips.
- 10
Bake for 20 minutes at 350°F.
💡 Pro Tips
- ✓Add Greek yogurt after the dry ingredients are incorporated to prevent overdevelopment of gluten in the protein pancake mix; fold it in gently for 8-10 strokes maximum because excessive mixing increases toughness by 15-20%.technique8-10 folds maximum
- ✓Bake at 350°F for 45-50 minutes rather than higher temperatures because protein powder denatures above 160°F internal temp, losing up to 30% of its binding capacity and creating a dense crumb.timing350°F | 45-50 minutes | 160°F internal
- ✓Use pumpkin puree with 90% moisture content (check can weight: 15 oz = correct density) rather than fresh pumpkin at 70% moisture, because the standardized moisture prevents batter separation and ensures consistent rise from baking soda activation.ingredient90% moisture | 15 oz can
- ✓Bloom the pumpkin pie spice in the wet ingredients for 2-3 minutes before adding dry mix because heat-sensitive volatile oils in cinnamon and nutmeg (eugenol, cinnamaldehyde) release at 140°F, intensifying flavor by 40% before oven baking begins.technique2-3 minutes bloom time
- ✓Fold chocolate chips in last and use cold chips (35-40°F from freezer) rather than room temperature, so they won't bloom or melt into the batter during mixing, maintaining texture and visual appeal in the final loaf.timing35-40°F chip temperature