When you want your house to feel as cozy as slipping on a sweater in the Fall, turn on your oven, and bake this pumpkin bread. It's not your basic recipe — this easy pumpkin bread has half the sugar and over twice the protein as a typical recipe, but tastes just as amazing.
The protein comes from a simple baking trick: swapping out some of the flour for protein powder. This bread is dairy-free and egg-free, and is oh-so-subtly sweet and warmly spiced. It makes a healthy breakfast, packed with over nine grams of satiating protein and four grams of fiber, but is delicious enough to enjoy as dessert.
- 1 3/4 cups white whole wheat flour
- 1 1/2 servings plant-based protein powder (I used Vega Sport Performance Protein Powder, 3/4 cup)
- 1/3 cup organic sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 tablespoons dairy-free chocolate chips (save 1 tablespoon for topping)
- 1 cup + 2 tablespoons canned pumpkin
- 1/2 cup unsweetened soy milk
- 4 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon chopped pecans (optional for topping)
- Preheat the oven to 365°F.
- Lightly apply cooking spray to one loaf pan.
- Mix all the dry ingredients together, and set aside.
- In another bowl, mix the pumpkin, soy milk, oil, and maple syrup.
- Add wet ingredients to the dry and mix well.
- Pour batter into prepared pan, add toppings, and bake for 50 to 60 minutes.
- North American
- 8 servings
- Total Time
- 59 minutes, 59 seconds
- Calories per serving