Ingredients
Scale
- 1 ½ cups oat flour (or whole wheat flour)
- 2 scoops vanilla whey or casein protein powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup non-fat plain Greek yogurt
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- Optional: ¼ cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil spray or line it with parchment paper, leaving a slight overhang on the sides for easy removal. In a medium bowl, whisk together the dry ingredients: oat flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt until well combined.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Use a whisk or electric mixer to beat the wet ingredients until the mixture is smooth and consistent. Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain; be careful not to overmix, as this can make the bread tough.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you are using chocolate chips or walnuts, sprinkle them evenly over the top. Place the pan on the center rack of the oven and bake for 45 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for at least 10 minutes. Use the parchment paper “handles” to lift the loaf out and place it on a wire rack to cool completely. Slicing the bread while it is too hot may cause it to crumble. Once cooled, cut into 10 even slices and enjoy!
- Cook Time: 65 minutes