Ingredients
Scale
- 1 ½ cups canned pumpkin puree
- ¾ cup honey or maple syrup (for natural sweetness)
- 3 large eggs
- 1/4 cup coconut oil or melted butter
- 1 ½ cups whole wheat flour
- 1 cup vanilla protein powder (whey or plant-based)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin puree, honey or maple syrup, eggs, and melted coconut oil until smooth.
- In a separate bowl, sift together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients gradually into the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
- Pour the batter into a greased loaf pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned pumpkin for convenience and consistency.
- Adjust sweetness with honey or maple syrup according to preference.
- Substitute applesauce for part of the oil for added moisture.
- Avoid overmixing to keep the bread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 slice (about 1/10th loaf)
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 45 mg
