protein pumpkin bread recipe
Serves 8
10 mins prep
65 mins cook
75 mins total
It's fall, and you know what that means! Pumpkin bread! And by that I mean protein pumpkin bread that is packed with protein, fiber, and less sugar, but is still bakery-quality. It has a bit of a long bake time, but it only takes 10 minutes to get in the oven. And I promise the longer bake time is so worth it!
Topping
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Preheat the oven to 350 degrees F. Grease and flour a bread pan to ensure the bread doesn't stick.
In a large bowl, mix together the 1/2 cup almond flour, 1.5 cups all-purpose flour, 1/3 cup hemp seeds, 1 tsp cinnamon, 2 tbsp pumpkin pie spice, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
Then, add the 3/4 cup maple syrup, 10 oz pumpkin puree, 2/3 cup Greek yogurt, and 2 eggs to the dry ingredients and mix them all together. Then, pour the batter into a bread pan.
Make the topping by mixing the 1/4 cup white sugar, 1/2 tsp cinnamon, and 1/2 tbsp unsalted butter (melted) in a small bowl.
Sprinkle the cinnamon sugar topping on top of the batter. Spread it out evenly with the back of a spoon.
Bake at 350 degrees F for 60-65 minutes. It starts to brown a lot at the end, so I like to tent it with foil for the last 15 minutes. Once a tooth pick inserted comes out clean then it's ready!
Then, remove and let cool a bit. Slice and enjoy!
