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Two thick slices of high protein pumpkin bread with pumpkin seeds and a moist golden crumb

High Protein Pumpkin Bread Without Protein Powder

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Moist pumpkin bread made with cottage cheese, Greek yogurt, eggs, whole wheat flour, oats, maple syrup, warm spices, and pepitas. One of 10 slices provides an estimated 12 grams of protein without protein powder.

  • Total Time: 85 minutes
  • Yield: 10 slices

Ingredients

Scale
  • 2 cups (240 g) whole wheat flour
  • 1 cup (90 g) old-fashioned rolled oats, blended into oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 1/4 cups (283 g) 2% cottage cheese
  • 1 cup (245 g) plain pumpkin puree, not pumpkin pie filling
  • 1/2 cup (113 g) plain nonfat Greek yogurt
  • 3 large eggs
  • 1/3 cup (80 ml) pure maple syrup
  • 2 tablespoons (30 ml) avocado oil or other neutral oil
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (40 g) pepitas, divided
  • Cooking spray or a small amount of oil for the loaf pan

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-by-5-inch metal loaf pan and line the long sides with parchment paper.
  2. Blend the rolled oats in a dry blender or food processor until they resemble coarse flour.
  3. In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Add the cottage cheese, pumpkin puree, Greek yogurt, eggs, maple syrup, oil, and vanilla to a blender. Blend for 30 to 45 seconds, until completely smooth.
  5. Pour the wet mixture into the dry ingredients. Fold just until no dry flour pockets remain, then fold in all but about 2 tablespoons of the pepitas.
  6. Transfer the batter to the prepared pan, smooth the top, and sprinkle with the reserved pepitas.
  7. Bake for 60 to 70 minutes, beginning to check at 58 minutes. A toothpick inserted near the center should come out without wet batter. Tent loosely with foil if the top browns too quickly.
  8. Cool in the pan for 15 minutes, then lift the loaf onto a wire rack. Cool completely before cutting into 10 slices.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Blend the cottage cheese mixture until smooth so the finished loaf has no visible curds.
  • Do not overmix after adding the wet ingredients to the flour; fold only until combined.
  • If the top browns before the center sets, tent the loaf loosely with foil and continue baking.
  • Store airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individual slices for up to 2 months for best quality.
  • Nutrition values are estimates and will vary by ingredient brand and portion size.
  • Author: Adam Moretti
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.healthyamericanbites.com/high-protein-pumpkin-bread-without-protein-powder/