High Protein Pumpkin Bread
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 10
- 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
As a busy working mom, I am always looking for easy and healthy recipes that I can make for my family. This High Protein Pumpkin Bread is a lifesaver! It's packed with protein and fiber, so it keeps me and my kids feeling full and satisfied. Plus, it's made with all natural ingredients, so I don't have to worry about what I'm feeding my family.
This bread is perfect for breakfast, lunch, or a snack. I love to slice it up and toast it with a little butter or cream cheese. It's also great for freezing, so I can always have it on hand when I need a quick and easy meal.
If you are looking for a delicious and healthy way to start your day, or just a tasty snack, I highly recommend trying this High Protein Pumpkin Bread. You won't be disappointed!
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.
