High Protein Pumpkin Bread

This High-Protein Pumpkin Bread is the perfect healthy treat for the fall season. Packed with whole wheat and oat flours, a boost of vanilla protein powder, and full-fat Greek yogurt, this bread is both nourishing and satisfying. Enjoy a slice as a high-protein breakfast, a post-workout snack, or a guilt-free dessert.

Difficulty

Easy

Duration

1 Hour 5 Minutes

Keywords

Autumn, Bread, Breakfast, Dessert, Fall, Protein, Pumpkin, Pumpkin Spice, Streusel, Vegetarian

Prep Time

20 Minutes

Cook Time

45 Minutes

Servings

8 Servings

Ingredients

1 ¾ cups whole wheat flour, divided
1 cup oat flour
½ cup vanilla protein powder
2 tsp baking powder
2 tbsp pumpkin pie spice, divided
1 ½ tsp salt, divided
1 15 oz. can pumpkin puree
¾ cup sugar, divided
¾ cup full-fat Greek yogurt
3 eggs
¼ cup avocado oil, plus 1 tbsp for greasing
2 tbsp water
1 cup dark chocolate chips
½ cup unsalted butter, room temperature

Instructions

In a large bowl, whisk together 1 ½ cups whole wheat flour, oat flour, vanilla protein powder, baking powder, 1 tbsp pumpkin pie spice, and 1 tsp salt.
In another bowl, whisk together the pumpkin puree, ½ cup sugar, Greek yogurt, eggs, ¼ cup avocado oil, and water until smooth.
Fold the dry ingredients into the wet ingredients, mixing until a thick batter forms. Stir in the chocolate chips until evenly distributed.
Grease a standard loaf pan with the remaining 1 tbsp avocado oil, spreading it along the bottom and sides using a paper towel. Pour the pumpkin bread batter into the prepared loaf pan.
In a small bowl, combine the remaining ¼ cup whole wheat flour, ½ tsp salt, ¼ cup sugar, and 1 tbsp pumpkin pie spice. Add the butter and use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs. Pat the streusel on top of the pumpkin loaf. Any remaining streusel can be stored in an airtight bag in the refrigerator for up to a week or frozen for up to 3 months for future use.
Preheat the toaster oven on the Bake Function to 350˚F / 175˚C. Place the loaf pan on the toaster oven rack and bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool at room temperature for 10 minutes, then remove it from the pan. Serve warm or at room temperature. Enjoy!