Protein Pumpkin Bread (Fat Free, Sugar Free, Healthy)
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Servings: 12slices, ⅔” thick
Calories: 95kcal
Course: Breakfast, Dessert
Cuisine: American, Thanksgiving
A delicious Fat Free Protein Pumpkin Bread with whole wheat flour, protein powder and no oil or butter. East and healthy protein powder pumpkin bread with no sugar either; A great high protein post-workout treat or pumpkin spice breakfast!
Ingredients
1¼cupPumpkin Puree, not pumpkin pie filling 300g
½cupNon-fat Greek Yogurt, about 112g, Room temperature
⅓cupUnsweetened Almond Milk, 80ml
2TbspMaple Syrup, Sugar free recommended below
2Eggs, Room Temperature
1¼cupWhole Wheat Pastry Flour, 150g
½cupVanilla Protein Powder, 45g, Whey-caesin
⅓cupUnflavored Protein Powder, 30g, Whey-caesin, see notes for sub
1TbspPumpkin Pie Spice, see notes for homemade
1TbspBaking Powder
Instructions
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, yogurt, almond milk, maple syrup and eggs.
In another bowl, whisk whole wheat flour, vanilla protein powder, unflavored protein powder, pumpkin pie spice and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the bread dense.
Pour batter into prepared loaf pan. Optionally, sprinkle pumpkin seeds on top.
Bake for 50-55 minutes. A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.