High-Protein Pumpkin Bread
This easy pumpkin bread gets a protein boost from yogurt and a nutty pumpkin seed topping. Warm spices combined with pumpkin make this the perfect fall breakfast. Bake a loaf on the weekend and enjoy it during the week as you dash out the door. If you like your pumpkin bread a little sweeter, drizzle it with the optional glaze after it cools.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2/3 cup oat flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 2/3 cup canned pumpkin
- 1/2 cup whole-milk plain strained (greek-style) yogurt
- 1/3 cup granulated sugar
- 1/4 cup neutral oil, such as canola or avocado
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsalted raw pepitas
- 1/2 cup confectioners' sugar, unsifted
- 2 teaspoons whole milk
Directions
- To prepare pumpkin bread: Preheat oven to 325°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on the long sides of the pan.
- Whisk all-purpose flour, whole-wheat flour, oat flour, baking powder, pumpkin pie spice and salt in a large bowl until combined.
- Whisk milk, pumpkin, yogurt, granulated sugar, oil, eggs and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture; fold until just combined.
- Pour the batter into the prepared pan, spreading in an even layer. Sprinkle with pepitas. Bake until firm and a wooden pick inserted in the center comes out clean, 1 hour, 10 minutes to 1 hour, 20 minutes, loosely tenting with foil after 45 minutes. Let cool completely in the pan on a wire rack, about 35 minutes. Remove the loaf from the pan using the paper overhang.
- To prepare glaze, if desired: Whisk confectioners’ sugar and milk in a small bowl until smooth. Drizzle over the loaf before slicing and serving.
