High Protein Pumpkin Bread with Granola
Pumpkin bread is a fall classic, and this High Protein Pumpkin Bread with Granola gives it a boost with cottage cheese and vanilla protein powder. It serves 8, takes about 55 minutes, and is topped with crunchy granola, so it works for breakfast or a snack.
- Prep10 minutes
- Cook45 minutes
- Total55 minutes
- Serves8
Why You’ll Love This High Protein Pumpkin Bread with Granola
This recipe has become a staple in my kitchen for those moments when I want a nutritious meal without feeling overwhelmed in the cooking process. It’s a great make-ahead option that seamlessly fits into our busy family schedule. The kids love it, and I appreciate knowing that it’s loaded with protein.
You can easily whip up a batch in no time, storing leftovers for a quick grab-and-go meal. I love slicing it for lunch or as an after-school snack, ensuring we get a wholesome treat without too much fuss.
What Makes this Recipe Unique
- Affordability: This recipe uses easily accessible ingredients that won’t break the bank, making it a practical choice for meal prep.
- Protein-rich base: The addition of cottage cheese and protein powder not only enhances the protein content but also contributes to a moist and delicious loaf.
- Convenient cooking: It’s mixed and baked all in one loaf pan, reducing cleanup time and making it simple to prepare.
- Flavorful spices: The blend of cinnamon and pumpkin pie spice creates a cozy, seasonal flavor that’s both comforting and inviting.
Estimated Macros & Calories
Here’s a quick look at the estimated nutrition based on this satisfying bread.
(estimated per serving, without optional ingredients)
- Calories: 120
- Protein: 15 g
- Carbohydrates: 12 g
- Fat: 4 g
- Fiber: 2 g
The Most Authentic High Protein Pumpkin Bread with Granola Recipe
This recipe showcases how simple ingredients can come together to create something genuinely enjoyable while boosting your protein intake. It’s one of those dishes you’ll want to add to your regular rotation.
Looking for something similar? Take a look at my Delish Peppermint Protein Brownies.
Ingredient Notes
- Cottage Cheese: Adds a unique creaminess while providing plenty of protein, making the bread rich and moist.
- Pumpkin Puree: This is the star ingredient, giving the bread its distinct flavor and natural sweetness while keeping it tender.
- Eggs: They help bind the ingredients together, contributing to the structure and moisture of the loaf.
- Vanilla Extract: Just a small amount elevates the flavor, adding a warm background note that complements the spices.
- Granola: This adds a delightful crunch on top, offering more texture and enhancing the overall eating experience.
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C), and don’t forget to lightly grease a 4.5” x 8.5” loaf pan. This ensures the bread comes out easily after baking.
Step 2: Blend the Wet Ingredients
In a blender, combine the cottage cheese, pumpkin puree, eggs, and light olive oil. Blend until everything is smooth and well mixed. This step helps to create a uniform batter.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the baking soda, sea salt, ground cinnamon, pumpkin pie spice, and vanilla protein powder. This ensures that the leavening agents and spices are evenly distributed.
Step 4: Combine Wet and Dry Ingredients
Pour the blended mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix the batter.
Step 5: Add Flour and Sweetener
Fold in the all-purpose flour and sweetener until everything is incorporated. Sprinkle the granola on top before transferring the batter to the prepared pan.
Step 6: Bake the Bread
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips and Mistakes to Avoid
- Be careful not to overmix the batter, as this can lead to a denser loaf. Stir just until everything is combined.
- Watch out for underbaking; the toothpick test is your friend, and it should come out clean before removing it from the oven.
- Ensure your ingredients are at room temperature for better blending and a smoother batter.
Storage Tips
After cooling completely, you can slice and store any leftovers in an airtight container in the refrigerator for up to a week. If you’d like, you can also freeze slices for longer storage, but it’s best enjoyed fresh for the best texture.
Variations and Substitutions
- For a fun flavor twist, consider adding chocolate chips or dried fruits to the batter for added sweetness.
- If you’re looking to increase the protein content further, you can opt for a higher-protein version of the granola.
- To keep it gluten-free, simply swap out the all-purpose flour for a gluten-free blend.
- For a dairy-free alternative, you can replace the cottage cheese with a dairy-free cottage cheese alternative.
Why This Recipe Is The Real Deal
The speed at which this recipe comes together makes it a real winner for those busy mornings or when you need a quick meal. You can literally blend, mix, and bake without any complicated steps.
You may also enjoy my Easy No Bake Protein Bars.
In my experience, having this pumpkin bread ready to go can save you time and stress during the week. It’s all about creating simple, satisfying meals that work within your regular routine.
More High Protein Recipes You’ll Love
If you enjoyed this pumpkin bread with granola recipe, these easy ideas are a great next step:
- Easy Cherry Crumble Bars Recipe
- Easy Chocolate Protein Pudding Recipe
- Air Fryer Blueberry Donut Holes
- Creamy Paleo Collagen Hot Chocolate
Want more? Browse all of our high protein desserts recipes.
Frequently Asked Questions
How long does High Protein Pumpkin Bread with Granola take to make?
Prep time for pumpkin bread with granola is 10 minutes and the total time is 55 minutes . It makes 8 servings.
How should I store High Protein Pumpkin Bread with Granola?
To store pumpkin bread with granola: After cooling completely, you can slice and store any leftovers in an airtight container in the refrigerator for up to a week. If you’d like, you can also freeze slices for longer storage, but it’s best enjoyed fresh for the best texture.
What substitutions work for High Protein Pumpkin Bread with Granola?
These swaps work for pumpkin bread with granola: For a fun flavor twist, consider adding chocolate chips or dried fruits to the batter for added sweetness. If you’re looking to increase the protein content further, you can opt for a higher-protein version of the granola.
What is your top tip for High Protein Pumpkin Bread with Granola?
My top tip for pumpkin bread with granola: Be careful not to overmix the batter, as this can lead to a denser loaf. Stir just until everything is combined.
How many calories and how much protein are in High Protein Pumpkin Bread with Granola?
Our estimate for pumpkin bread with granola is about 120 calories and 15 g of protein per serving, without optional ingredients. These are estimates, not lab results.
Where can I find more recipes like High Protein Pumpkin Bread with Granola?
If you liked pumpkin bread with granola, browse our High Protein Desserts category for more easy ideas.
The Bottom Line
Give this High Protein Pumpkin Bread with Granola a try, and see how easy it is to enjoy a nutritious meal on the go. I’d love to hear how yours turns out!
Save this pumpkin bread with granola for your next busy day and share it with someone who loves easy high protein food. Have you made this pumpkin bread with granola? Leave a comment below and tell me how your pumpkin bread with granola turned out.
Hungry for more? Try my Indulgent Cottage Cheese Chocolate Chip Skillet.
Lauren Mitchell
Recipe Creator at The Cookly
Easy high-protein recipes for everyday life.
High Protein Pumpkin Bread with Granola
Ingredients
Wet Ingredients
- 1 cup reduced-fat cottage cheese
- 1 1/4 cup pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup light olive oil or your preferred cooking oil
Dry Ingredients
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/4 cup vanilla protein powder your preferred blend
- 1 cup all-purpose flour or gluten-free blend
- 1/4 cup granulated sweetener adjust to taste, e.g., stevia or monk fruit
Topping
- 1/3 cup protein-rich granola your favorite variety
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and lightly grease a 4.5” x 8.5” loaf pan.
- In a blender, combine the cottage cheese, pumpkin puree, eggs, and oil. Blend until the mixture is completely smooth.
- In a large bowl, whisk together the baking soda, salt, cinnamon, pumpkin pie spice, and protein powder.
- Pour the blended mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix.
- Add the flour and sweetener, folding it in until incorporated. Then, sprinkle the granola on top of the batter before transferring to the prepared pan.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
