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High Protein Pumpkin Bread recipe

High Protein Pumpkin Bread

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This moist, warmly spiced pumpkin bread blends all-purpose, whole-wheat, and oat flours for a tender crumb, plus pumpkin purée, Greek yogurt, and oil for moisture. Topped with crunchy pepitas and finished with an optional light glaze, it bakes evenly at 325°F and slices clean once cooled—perfect for breakfast or snacks.

  • Total Time: 120
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour, about 125 g
  • 1 cup whole-wheat flour, about 120 g
  • 2/3 cup oat flour, about 65–70 g
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup whole milk, 180 ml
  • 2/3 cup pure pumpkin purée, about 160 g
  • 1/2 cup plain whole-milk Greek yogurt, about 120 g
  • 1/3 cup granulated sugar, about 67 g
  • 1/4 cup avocado or canola oil, 60 ml
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup raw unsalted pumpkin seeds (pepitas), about 40 g
  • Optional: 1/2 cup confectioners’ sugar, about 60 g
  • Optional: 2 teaspoons milk

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, oat flour, baking powder, pumpkin pie spice, and salt.
  3. In a medium bowl, whisk the milk, pumpkin purée, Greek yogurt, granulated sugar, oil, eggs, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients just until combined; do not overmix.
  5. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the pepitas evenly over the surface.
  6. Bake for 70 to 80 minutes, tenting the loaf loosely with foil after about 45 minutes if the top is browning too quickly. The bread is done when a wooden pick inserted in the center comes out clean.
  7. Cool completely in the pan on a wire rack before lifting the loaf out.
  8. For the optional glaze, whisk the confectioners’ sugar and milk in a small bowl until smooth, then drizzle over the cooled loaf.

Notes

Use pure pumpkin purée, not sweetened pumpkin pie filling. Greek-style yogurt adds protein and moisture. Pepitas provide crunch and extra nutrients on top. Do not overmix once the dry and wet ingredients are combined. Tent with foil if the top darkens before the center bakes through. The loaf is ready when a wooden pick in the center comes out clean. Stir in chopped pecans or walnuts if desired. Leave off the glaze for a less-sweet breakfast loaf.

  • Author: Barbara Anderson
  • Prep Time: 15
  • Cook Time: 70-80
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 244 kcal

Find it online: https://www.koyarecipes.com/high-protein-pumpkin-bread/