High Protein Pumpkin Bread with Granola
This delightful High Protein Pumpkin Bread is packed with nutrients and topped with crunchy granola, making it a perfect choice for a wholesome breakfast or snack.
Servings: 8
Calories: 120kcal
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.
Notes
Serve warm for a delightful breakfast, or enjoy as a snack throughout the day. Store leftovers in an airtight container in the refrigerator for up to 5 days. This recipe also freezes well for make-ahead convenience.
This recipe is an original creation inspired by classic High Protein Pumpkin Bread with Granola flavors. All ingredient ratios and instructions are independently developed.