High Protein Pumpkin Bread
A delicious, nutritionally packed sweet bread filled with my fall favorites - pumpkin and cinnamon.
A delicious, nutritionally packed sweet bread filled with my fall favorites - pumpkin and cinnamon.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 large eggs
- 1/4 cup brown sugar
- 1/4 cup chia seeds
- 1 1/2 cups pumpkin canned
- 5 tablespoons butter melted
- 1 large scoop vanilla protein powder i use optimum nutrition 100% natural oats and whey
- 1/2 cups all purpose flour
- 3/4 cup whole-wheat flour
- 2 tablespoons peanut flour
- Carbohydrate 24.0014135 g
- Cholesterol 63.077 mg
- Fat 8.7018135 g
- Fiber 3.62053505811691 g
- Protein 6.738633 g
- Saturated Fat 4.2878456 g
- Serving Size 1 1 Serving (87g)
- Sodium 294.9933 mg
- Sugar 20.3808784418831 g
- Trans Fat 0.942269750000002 g
- Calories 199 calories
Step-by-step
- Preheat oven to 350°F. Grease 9x5 loaf pan.
- In a large bowl, beat together the pumpkin, butter, protein powder, sugar, brown sugar and eggs. Beat until well combined. Add in baking soda, salt vanilla extract, cinnamon and chia seeds. Stir until combined.
- Beat in flours until just combined. Transfer batter to loaf pan.
- Bake for 50 minutes, until golden brown on the surface. Transfer to a wire rack to cool.
Standard ingredient lists fail to reveal how protein powder behaves when subjected to oven heat. Whey and plant protein powders tend to dry out baked goods rapidly because they absorb significantly more moisture than standard wheat flour. Balancing this requires careful management of wet ingredients like canned pumpkin puree. Quick breads relying on chemical leaveners like baking soda need immediate transfer to the oven once mixed. Delaying this step exhausts the carbon dioxide production before baking begins.
- Combine the whole-wheat flour and all-purpose flour thoroughly to prevent dense pockets in the crumb structure.
- Whisk the melted butter and eggs at room temperature to ensure proper emulsification into the pumpkin puree.
- Monitor the bake at the 50-minute mark, checking for a deep golden brown surface and a clean insertion of a wooden skewer.
- Allow the loaf to rest on a wire rack for at least 15 minutes before slicing to let the protein matrix set.
Proper storage involves keeping the cooled loaf wrapped tightly at room temperature for up to three days or freezing individual slices for longer preservation. Managing the moisture levels ensures a tender crumb despite the added protein powder.
