Fat Free Protein Pumpkin Bread (Whole Wheat)

12 slices
1 hr

This delicious Fat Free Protein Pumpkin Bread is made with whole wheat flour and protein powder is the perfect pumpkin spice breakfast or fall dessert. With no sugar, no oil and such high protein, it makes a great post-workout treat too!

Another one of my fat free, sugar-free, whole wheat, protein packed baked goods here, and I’ve got so many ideas more.

I think I’ve found my niche in for this blog - Baking with protein powder!

Or maybe just using protein powder in recipes to replace flour or sugar in general..

I adapted this recipe from a protein banana bread I made a long time ago so I had a recipe to go off of. But I have so many pumpkin fall recipes I want to get done, that I just baked half a loaf of this.

Yes, you can totally bake a half a loaf and do a shoot. Make a foil mold for half the loaf pan, and be sure to take your shots at an angle that don’t give things away.

Fat Free Protein Pumpkin Bread (Whole Wheat)
Recipe details
  • 12  slices
  • Prep time: 5 Minutes Cook time: 55 Minutes Total time: 1 hr
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  • 1 cup Pumpkin Puree, not pumpkin pie filling 300g
  • 6 Tbsp Maple Syrup, Stevia Sweetened
  • ⅓ cup Non-fat Greek Yogurt, about 75g, Room temperature
  • ¼ cup Almond Milk
  • 2 Eggs, Room Temperature
  • 1¼ cup Whole Wheat Pastry Flour, 150g
  • ⅓ cup Unflavored Protein Powder, 1 scoop, about 30g, see notes for sub
  • ¼ cup Vanilla Protein Powder, 22g
  • 1 Tbsp Pumpkin Pie Spice, see notes for homemade
  • 1 Tbsp Baking Powder

Preheat oven to 350 F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, maple syrup, yogurt, almond milk and eggs.
In another bowl, whisk whole wheat flour, unflavored protein powder, vanilla protein powder, pumpkin pie spice, and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the bread dense.
Pour batter into prepared loaf pan. Optionally, sprinkle pumpkin seeds or sunflower seeds on top.
Bake for 50-55 minutes. A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
  • For a dairy free recipe, use coconut yogurt, but the recipe will not be fat-free.
  • To replace unflavored powder in cake, use equal amount of whole wheat pastry flour or all-purpose flour, and reduce milk to 3 Tbsp.
  • For homemade pumpkin pie spice: 2 tsp Cinnamon, ½ tsp Nutmeg, ½ tsp Ginger, ¼ tsp Cloves.
  • Do not over mix the batter or too much gluten will develop because of the whole wheat flour, giving a gummy texture. Protein powder could also also get over-mixed and give a dense texture.
  • Storage: Let the bread cool completely before storing so that it remains fresh. Room temperature: 3 days, tightly wrapped in plastic wrap or airtight container. Fridge: 1 week in an airtight container. Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.
  • Nutrition details on my website.
Haylee Jane Monteiro
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