Description
A moist, high-protein pumpkin bread made with Greek yogurt and whole wheat flour. This recipe offers a nutritious alternative to sugary store-bought loaves, providing steady energy and rich autumn flavors.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree
- 1/2 cup (120g) plain non-fat or low-fat Greek yogurt
- 2 cups (250g) whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1/3 cup (80g) melted refined coconut oil
- 1/3 cup (110g) honey
- 1/2 cup (60g) chopped walnuts, toasted (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk the eggs until beaten. Add the melted coconut oil, honey, Greek yogurt, vanilla extract, and pumpkin puree. Whisk until smooth and well combined.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Do not overmix.
- If using, fold in the toasted walnuts. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil.
- Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to avoid a tough texture. Ensure ingredients are at room temperature for best emulsification. Store in an airtight container at room temperature for 2-3 days, or freeze slices for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 180
- Sugar: 12
- Sodium: 200
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 8
Keywords: healthy pumpkin bread, high protein breakfast, pumpkin bread with greek yogurt, whole wheat pumpkin bread, gluten-free option, meal prep breakfast