Low Cal/High Protein Pumpkin Bread

Name: Low Cal/High Protein Pumpkin Bread
Cuisine: American
Ingredients: 366g or 1 1/2 Cups Canned Pumpkin; 170g or 3/4 Cups Plain Nonfat Greek Yogurt; 120mL or 1/2 Cups Water (*optional* - adds more volume); 60mL or 1/4 Cups Almond Milk; 1 Medium Whole Egg; 90g or 3/4 Cups All Purpose Flour; 95g Granular Sugar Substitute (I used Swerve); 2 Scoops Vanilla Protein Powder; 2g or 1/2tsp Baking Powder; 2g or 1tsp Ground Cinnamon; 1g or 1/2tsp Salt

6 steps

Recipe from @Nickkaz.Fit Whole Loaf Macros: 810 calories 80g Protein

Updated at: Tue, 25 Mar 2025 16:27:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories60.1 kcal (3%)

Total Fat1.3 g (2%)

Carbs13.7 g (5%)

Sugars7.5 g (8%)

Protein4.5 g (9%)

Sodium64.9 mg (3%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

366gCanned Pumpkin

170gPlain Nonfat Greek Yogurt

120 mLWater

optional, adds more volume

60 mLAlmond Milk

1whole egg

medium

90gAll Purpose Flour

95gGranular Sugar Substitute

I used

2 scoopsvanilla protein powder

2gBaking Powder

2gGround Cinnamon

1gSalt

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Grab mixing bowl. Add ingredients for wet ingredients. Mix thoroughly.

Step 3

Grab another mixing bowl. Add ingredients for dry ingredients.

Step 4

Add dry ingredients to wet ingredients. Mix.

Step 5

Add mixture to loaf tin with parchment paper or cooking spray. Bake at 350 degrees for 40-45 minutes (take out slightly underdone -195 degrees internal temp- it’ll cook out of the oven).

Step 6

Let it rest for 15 minutes. I like to put it in the fridge and eat it cold