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Easy Moist Pumpkin Bread Recipe: The Best Protein Pumpkin Bread for Fall

Easy Moist Pumpkin Bread Recipe , Diy Pumpkin Bread | Best for Fall : Protein Pumpkin Bread
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This Easy Moist Pumpkin Bread Recipe is perfect for fall, blending delicious pumpkin with the added benefit of protein.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
  7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 5 days.
  • For added flavor, you can fold in nuts or chocolate chips.

Nutrition

Keywords: Easy Moist Pumpkin Bread Recipe, Diy Pumpkin Bread, Best for Fall, Protein Pumpkin Bread

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