AMAZING Protein Pumpkin Bread - Low Calorie and made from scratch!

protein powder

🥗Healthier: pea protein

💰Cheaper: soy protein

Pea protein offers a plant-based option with similar protein content.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is often less expensive and easier to find.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Sugar is a more economical sweetener.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative.

Cut a hokkaido pumpkin in half and remove the seeds.

Roast the pumpkin seeds for 20 minutes at 350°F (180°C).

Place the pumpkin halves skin-side up on a baking sheet lined with parchment paper and bake for 30 to 45 minutes at 400°F (200°C).

Check if the pumpkin is ready by piercing it with a knife; it should slice through easily.

Cut the pumpkin into cubes and blend in a food processor until smooth and creamy.

Transfer the pumpkin puree to a container and store in the fridge for up to a week.

In a bowl, combine 300 grams of pumpkin puree, 100 grams of Greek yogurt, and 100 grams of pure egg whites, then whisk until combined.

In a separate bowl, mix 90 grams of all-purpose flour, 60 grams of vanilla whey protein powder, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, a pinch of salt, 2 teaspoons of cinnamon, 1 teaspoon of ginger, and 0.5 teaspoon of nutmeg.

Optionally, add 25 grams of sweetener (stevia) to the dry ingredients.

Gradually add the dry ingredients to the wet ingredients and mix until creamy.

Line a cake pan with parchment paper and transfer the batter into it.

Bake in the oven for 45 to 50 minutes at 320°F (160°C).

Check if the bread is ready when it reaches an internal temperature of 200°F (93°C).

Let the bread cool for around an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens