high protein pumpkin bread

Banana Bread

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.