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- 1 cup canned pumpkin puree - 1 cup Greek yogurt (plain, low-fat) - 1/2 cup honey or maple syrup Canned pumpkin puree gives our bread its rich, smooth texture. It adds flavor and moisture. I prefer Greek yogurt for its creaminess and protein. It helps keep the bread moist while adding a nice tang. Honey or maple syrup sweetens the mix naturally. Both options work well, so choose what you like best. - 1 1/2 cups whole wheat flour - 1/2 cup protein powder - 1 teaspoon baking soda - 1 teaspoon baking powder Whole wheat flour serves as the base of our bread. It adds fiber and nutrients. Protein powder boosts the bread's protein content, making it more filling. I use both baking soda and baking powder to give the bread a nice rise. This helps create a fluffy texture. - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Optional add-ins (1/2 cup chopped walnuts or pecans, 1/4 cup chocolate chips) Ground cinnamon and nutmeg bring warmth and spice to the bread. They make every bite comforting and delicious. Optional add-ins like nuts offer crunch, while chocolate chips add sweetness. You can mix and match to find your perfect flavor balance. 1. First, preheat your oven to 350°F (175°C). This helps the bread cook evenly. 2. Next, grease a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal. 3. Now, in a large mixing bowl, add the pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. 4. Whisk these together until smooth and well combined. This mix gives the bread its moist texture. 1. In a separate bowl, whisk together the dry ingredients. This includes whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt. 2. Make sure they are mixed well. This step ensures even flavor and rise in your bread. 1. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. 2. Be careful not to overmix. Overmixing can make the bread tough. 3. If you want extra flavor, fold in the chopped walnuts or chocolate chips at this stage. 4. Pour the batter into your prepared loaf pan and spread it evenly. 5. Bake in your preheated oven for 50–60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 6. After baking, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This method will give you delicious, moist Greek yogurt pumpkin protein bread. Enjoy the warm, inviting smell as it bakes! How to avoid overmixing To keep your Greek yogurt pumpkin protein bread moist, mix just until combined. Stir in the dry ingredients slowly. You want some lumps; they will bake out. Overmixing can make the bread tough. Tips for checking doneness To check if your bread is done, insert a toothpick in the center. If it comes out clean, your bread is ready. If not, bake for a few more minutes. Keep a close eye on it to avoid overbaking. Choosing the right protein powder Select a good protein powder that suits your taste. Vanilla or unflavored options work well. This choice affects the final flavor and texture. How to incorporate additional flavors Try adding spices like ginger or allspice for warmth. You can also mix in some dried fruit like cranberries or raisins. Nuts like walnuts or pecans add crunch. Chocolate chips give a sweet surprise. Decorative serving suggestions Slice the bread and arrange on a wooden board. Dust with powdered sugar for a pretty touch. Drizzle honey over the top for extra sweetness. Pairing ideas Serve with a dollop of Greek yogurt or a spread of cream cheese. This adds creaminess and complements the flavors. You can also enjoy it with a cup of tea or coffee for a cozy treat. {{image_2}} You can swap honey or maple syrup with agave nectar or coconut sugar. Both give a nice sweetness. For a gluten-free version, try almond flour or oat flour instead of whole wheat flour. These options keep the bread tasty and moist. To add a kick, sprinkle in some ground ginger or allspice. These spices bring warmth and depth to the bread. For a seasonal twist, mix in cranberries or chopped apples. These fruits will add sweetness and a pop of color. Consider folding in fruits like blueberries or raspberries. They add freshness and flavor. Nuts like pecans or walnuts give a crunch. If you want a sweet touch, add chocolate chips. They melt into gooey bites in your bread. To keep your Greek yogurt pumpkin protein bread fresh, store it properly. Wrap the bread in plastic wrap or aluminum foil. This keeps moisture in and air out. You can also use an airtight container. Place it at room temperature for short-term storage. This method works well if you plan to eat it within a few days. Freezing is an excellent option for long-term storage. First, let the bread cool completely. Then, slice the bread for easy servings. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible to prevent freezer burn. When ready to eat, simply thaw slices in the fridge or at room temperature. At room temperature, the bread lasts about 3 to 4 days when stored correctly. If you keep it in the fridge, it can last up to a week. Just remember to check for any signs of spoilage before eating. Freezing can extend the shelf life to about 3 months. Enjoy your delicious bread without worry! Can I use a different type of yogurt? Yes, you can use other yogurts. I recommend plain yogurt. It may change the taste and texture slightly. Greek yogurt is thicker and adds creaminess. It also boosts protein content. Is this bread suitable for meal prep? Absolutely! This bread keeps well. You can slice it and store it in the fridge. It also freezes nicely. Just wrap it tightly to prevent freezer burn. How many calories are in a slice? Each slice has about 150 calories. This can vary based on the brands you use. The ingredients play a big role in the final count. What are the health benefits of using Greek yogurt? Greek yogurt is rich in protein. It helps build muscle and keeps you full longer. It also has probiotics, which are good for gut health. Plus, it adds moisture to the bread. What to do if the bread is too dense? If your bread is too dense, try adding more baking powder. Make sure to measure the flour correctly. Too much flour can lead to a dense loaf. How to fix a bread that didn’t rise? If your bread didn’t rise, check your baking powder. Make sure it’s fresh. Also, ensure your oven is at the right temperature. An oven thermometer can help with accuracy. This blog covered the tasty pumpkin bread recipe from start to finish. We explored essential ingredients like canned pumpkin and Greek yogurt, and shared tips for baking success. You learned about ingredient variations and how to store leftover bread. Now you can bake a healthy treat with confidence. Remember, you can tweak this recipe to fit your taste. Enjoy your baking and share this delicious pumpkin bread!

Greek Yogurt Pumpkin Protein Bread

Indulge in the delightful taste of Greek Yogurt Pumpkin Protein Bread, a wholesome treat perfect for any time of year! Made with pumpkin puree, Greek yogurt, and protein powder, this easy recipe combines nutrition and flavor, ensuring each slice is moist and satisfying. Whether you enjoy it as a breakfast option or a snack, your taste buds will thank you. Click through to explore this delicious recipe and bring a slice of fall into your home!
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Ingredients
  

1 cup canned pumpkin puree

1 cup Greek yogurt (plain, low-fat)

1/2 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1/2 cup protein powder (vanilla or unflavored)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

    In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.

      In a separate bowl, mix the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

          If desired, fold in the chopped nuts and chocolate chips for added texture and sweetness.

            Pour the batter into the prepared loaf pan and spread evenly.

              Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

                    - Presentation Tips: Slice the pumpkin bread and serve on a wooden board, optionally dusted with powdered sugar or drizzled with a bit of honey for an extra touch. Enjoy with a side of Greek yogurt or a spread of cream cheese for added richness!