Protein Pumpkin Loaf

GF V SF Oct 17, 2023

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Fall season means pumpkin season, and this pumpkin loaf is full of protein, and with a good amount of fiber and healthy fats too. It's a great breakfast or dessert that I think you'll enjoy. You should also try my other fruity protein cakes, such as Protein Banana Nut Bread, Protein Apple Bread, or Layered Protein Carrot Cake. For more pumpkin recipes, see my Perfect Protein Packed Pumpkin Pie, Pumpkin Protein Pancakes, or Pumpkin Pie Protein Overnight Oats

WET
- 1.33 cup (330 g) Pumpkin puree
- 2 tbsp (32 g) Natural peanut butter
- 1 tsp (5 g) Liquid monk fruit
- 1 cup (240 g) Water

DRY
- 1 cup (90 g) Oat flour
- 2 scoop (60 g) Whey protein powder, unflavored
- 1/2cup + 2tbsp (60 g) Powdered peanut butter
- 3 tbsp (36 g) Chia seeds
- 2 tsp (10 g) Baking powder
- 2 tsp (6 g) Cinnamon
- 1 tsp (6 g) Baking soda
- 1 tsp (2 g) Ginger, ground
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Nutmeg, ground

1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper

2. In a large bowl, whisk together all the wet ingredients until well combined - pumpkin puree, nut butter, sweetener, and water (or milk)

3. In a separate large bowl, whisk together all the dry ingredients until well combined - oat flour, whey protein, powdered peanut butter, chia seeds, baking powder, cinnamon, baking soda, ginger, salt, and nutmeg

4. I've used 1 tsp (5 g) of liquid monk fruit here as my sweetener, but other good options are 1 tsp (5 g) liquid stevia, 2 tbsp (40 g) honey/maple syrup/sugar free syrup, or 2 tbsp (25 g) granulated monk fruit

5. Note that my powdered peanut butter is unsalted and unsweetened. If yours is salted, either halve or omit the salt

6. Add the dry ingredients to the wet, and mix until just fully combined. Transfer the batter to the pan

7. Bake at 350F for at least 60 minutes, or a toothpick to the center comes out clean, and the internal temperature is around 205F. Let cook on a wire rack before slicing

https://www.poormanprotein.com/recipes/pumpkin-bread

Description

 Fall season means pumpkin season, and this pumpkin loaf is full of protein, and with a good amount of fiber and healthy fats too. It's a great breakfast or dessert that I think you'll enjoy. You should also try my other fruity protein cakes, such as Protein Banana Nut Bread, Protein Apple Bread, or Layered Protein Carrot Cake. For more pumpkin recipes, see my Perfect Protein Packed Pumpkin Pie, Pumpkin Protein Pancakes, or Pumpkin Pie Protein Overnight Oats

Time

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.32

Ingredients

Serving(s)

Wet

1.33 cup Pumpkin puree
2 tbsp Natural peanut butter
1 tsp Liquid monk fruit
1 cup Water

Dry

1 cup Oat flour
2 scoop Whey protein powder, unflavored
1/2cup + 2tbsp Powdered peanut butter
3 tbsp Chia seeds
2 tsp Baking powder
2 tsp Cinnamon
1 tsp Baking soda
1 tsp Ginger, ground
1/2 tsp Salt
1/2 tsp Nutmeg, ground

Instructions

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1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper


2. In a large bowl, whisk together all the wet ingredients until well combined - pumpkin puree, nut butter, sweetener, and water (or milk)


3. In a separate large bowl, whisk together all the dry ingredients until well combined - oat flour, whey protein, powdered peanut butter, chia seeds, baking powder, cinnamon, baking soda, ginger, salt, and nutmeg


4. I've used 1 tsp (5 g) of liquid monk fruit here as my sweetener, but other good options are 1 tsp (5 g) liquid stevia, 2 tbsp (40 g) honey/maple syrup/sugar free syrup, or 2 tbsp (25 g) granulated monk fruit


5. Note that my powdered peanut butter is unsalted and unsweetened. If yours is salted, either halve or omit the salt


6. Add the dry ingredients to the wet, and mix until just fully combined. Transfer the batter to the pan


7. Bake at 350F for at least 60 minutes, or a toothpick to the center comes out clean, and the internal temperature is around 205F. Let cook on a wire rack before slicing

Nutrition Facts

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Servings: 16

Serving Size: 1 slice
Calories: 84

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Total Fat: 3.0g (4 %)
 Saturated Fat: 0.6g (3 %)
 Polyunsaturated Fat: 1.0g
 Monounsaturated Fat: 0.9g
Cholesterol: 9mg (3 %)
Sodium: 236mg (10 %)
Total Carbohydrate: 8.9g (3 %)
 Fiber: 2.9g (10 %)
 Net Carbs: 6.0g
 Total Sugar: 1.2g
  Added Sugar: 0.0g (0 %)
Protein: 6.8g (14 %)

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Vitamin B12: 0.09mcg (4 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 81mg (6 %)
Iron: 1.06mg (6 %)
Magnesium: 41mg (10 %)
Potassium: 218mg (5 %)

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Glycemic Index:

36.0

Glycemic Load:

3.1

Sources of Inspiration

https://www.poormanprotein.com/recipes/banana-protein

https://www.poormanprotein.com/recipes/apple-bread

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