Protein Pumpkin Loaf

Pumpkin bread meets protein offering nearly 12 grams of protein per slice in this simple protein banana bread recipe! 

WHAT’S NEW?

It’s weird that summer is just over half over (#AllTheTears) and we haven’t had a single visitor yet. They’re coming starting next weekend, but it has been a slow start to summer in that regard. Between school, work, and my eldest being involved in every sport available this summer, it has taken careful planning, hired hands, and high-level organization and communication on my end. I wish summer days didn’t live in excel cells, but hey….it’s working! Shea has enjoyed swim team, beach volleyball, and flag football this summer. She loves them all and it’s so rewarding to watch her grow and develop as a tween and as an athlete. Piper is gearing up for her travel soccer season and moving to 9v9 games and bigger fields. She continues in tennis twice a week which she loves. She’ll be schooling me on the courts any day now! I’m a proud mama!

My mom once told me I’d eat pumpkin any way I could get it. She wasn’t wrong at the time, but Starbucks and pumpkin spice latte influence only goes so far with me these days. Pumpkin bread, though? Pumpkin muffins? Pumpkin baked goods? The thought alone sends pumpkin cravings my way. And while I am not willing summer to fade to fall (though I do LOVE fall), I’m always down for delicious pumpkin bread!

ROLL CALL FOR THIS RECIPE

• Novice Bakers: Quick breads are my favorite – you can’t mess them up! Mix the dry ingredients separate from the wet ingredients, combine and voila!
• Protein Seekers: I’m not one to push all sorts of protein, but having protein in breads and baked goods has lots of benefits including satiety and glucose stabilization.
• Lovers or Fall: While I’m Team Pumpkin All-the-Time, lovers of the fall season will certainly appreciate this healthy pumpkin protein bread!

KEY INGREDIENTS AND SUBSTITUTIONS

• Flour: Whole wheat pastry flour allows the fiber, vitamins, and minerals of whole wheat flour with the lighter texture of all-purpose flour. That said, use all-purpose flour, whole wheat flour, oat flour, or an all-purpose gluten-free flour.
• Pumpkin Pie Spice: Use ground cinnamon in a pinch. You can add a bit of nutmeg, allspice, ginger, and ground cloves, too!
• Baking Powder: Used for leavening so you get a nice, moist crumbs. You can sub in 1/2 teaspoon baking soda and 1 1/2 teaspoons of cream of tartar in a pinch!
• Protein Powder: I used a vanilla whey protein powder from Whole Foods’ 365 brand. However, use whatever you like or have on hand. More advice in the FAQ below, too.
• Collage Peptides: I love this protein-rich, flavorless little addition to many foods – quick breads being one of them! If you don’t have any, feel free to omit of use about 50% more protein powder.
• Pumpkin Puree: Ensure you use pureed pumpkin and not pumpkin pie filling. You want the pumpkin flavor and moisture, not the sugar!
• Cottage Cheese: Whole milk, low-fat, or fat-free cottage cheese will work. You can use Greek yogurt as a substitute, too.
• Eggs: Feel free to swap in 1/2 cup liquid egg whites or egg substitute, or even flax eggs.
• Vanilla Extract: Pure vanilla extract always shines in baked goods, but imitation works too! 
• Coconut Sugar: This low-glycemic sugar has a unique caramel flavor that gives baked goods a nice texture. You can use granulated sugar or brown sugar as a substitute.

NUTRITIONAL MERITS

• A good source of fiber with nearly 4 grams per slice
• Pumpkin is rich in fiber and vitamin A
• High in protein: 11.9 grams per slice
• Easily made dairy-free and gluten-free

FAQ

What do you look for when selecting a protein powder?

Taste preference steers me towards whey or soy-based protein powders (I don’t care for pea protein, personally). I tend to choose vanilla protein powder because it’s more versatile, especially for uses such as in this high protein pumpkin loaf. From there, I look for short ingredient lists, good taste, and overall nutrition profile. I don’t necessarily look for the most protein per serving, but things like added refined sugars and sodium.

​Are there any brands of protein powders you recommend?

Optum Nutrition, Orgain, and Whole Foods’ 365 brand are the ones I recommend most. 

Why do you use both protein powder and collagen peptides?

While collagen offers some protein, it is used more so for its other benefits – joints, hair, nails. I’ve personally benefitted from daily collagen and sneaking it into baked goods is a simple way to partake! The protein powder will offer more protein punch with 20-30 grams per scoop (roughly 30 grams) for most brands.

VARIATIONS, STORAGE, and TIPS

• Try topping your loaf with pumpkin seeds before baking or mix in nuts or chocolate chips before pouring into the prepared loaf pan
• Check your quick bread using an inserted toothpick or knife into the center of the loaf to ensure it is baked throughout, adding a couple minutes of additional bake time before rechecking
• For best results when slicing, allow the bread to cool to room temperature. To speed things along, you can place the loaf pan on a wire rack
• This recipe is made in a standard loaf pan, but you can use 2-3 mini loaf pans and reduce the baking time by about 40%
• This pumpkin loaf is delicious with a spread of peanut butter, almond butter, or for a treat, Nutella!
• Store leftover bread in an airtight container for up to 5-6 days in the fridge. Leftovers freeze well!

LOVE pumpkin?! Me too!

• Perfect Pumpkin French Toast
• Pumpkin-Oat Bars with Chocolate Chips
• Pumpkin Oatmeal Breakfast Bars
• Vegan Pumpkin Cinnamon Sugar Donuts
• Pumpkin Pie Bars
• Pumpkin-Maple Loaf
• Crustless Pumpkin Pie

Be well,