Description
A deliciously easy high-protein pumpkin bread that combines nostalgic flavors with modern nutrition, perfect for fall.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/2 cup flour (whole wheat or almond)
- 1/2 cup protein powder
- 2 eggs
- 1/2 cup sweetener (honey or maple syrup)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grab a loaf pan and lightly grease it or line it with parchment paper.
- In a large bowl, combine 1 cup of cottage cheese and 1 cup of pumpkin puree until smooth.
- Crack in 2 eggs and pour in 1/2 cup of your chosen sweetener. Mix well.
- In a separate bowl, whisk together 1/2 cup of flour, 1/2 cup of protein powder, 1 tsp of baking powder, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/4 tsp of salt.
- Gradually add your dry ingredients into the wet mixture, stirring gently.
- Transfer the batter to your prepared loaf pan, spreading it evenly.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For vegan option, substitute 2 eggs with flax eggs and use maple syrup as sweetener.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pumpkin bread, high-protein recipe, fall baking