One thing that I haven’t made in a while is a good ol’ loaf of bread. This is no ordinary bread though. It is a delicious and moist pumpkin cranberry protein bread. Let’s be honest, everyone loves bread. And if you say you don’t, you are probably lying.
What is better than having a bread that is packed with protein and fiber? It is something you will actually feel good about eating. I am a huge fan of quick breads like this. I am not sure why I do not make them more often.
This bread is super moist. I used my go to ingredient to keep my baked goods moist, but also low in fat. That ingredient is pumpkin. It is truly amazing for anything when you are cooking. It is such a nutritional powerhouse. It is high in fiber, low in carbs, and an amazing source of vitamin A. Pumpkin has 197% of your daily vitamin A in a 1 cup serving.
Another nutritional boost was from the the protein powder. I used Musclepharm vanilla combat protein powder. It simply tastes amazing and is the best protein to cook with that I have ever used. The vanilla flavor was perfect in this recipe.
I didn’t even realize I was a fan of dried cranberries until I made this recipe. The sweetness of the dried cranberries combined with the pumpkin flavor was delicious.
PrintPumpkin Cranberry Protein Loaf
- Prep Time: 10 mins
- Cook Time: 28 mins
- Total Time: 38 mins
- Yield: 12 slices 1x
Description
Healthy and moist pumpkin cranberry protein bread topped with a sweet cinnamon glaze. Protein and fiber packed for the perfect nutritious bread.
Ingredients
Bread
- 1 1/2 cups (186) whole wheat flour
- 2 scoops (68g) Musclepharm vanilla combat protein powder
- 1/2 cup granulated stevia in the raw, or erythritol
- 1 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup (244g) canned pumpkin, NOT pie filling
- 1/2 cup (113g) plain nonfat Greek yogurt
- 2 large whole eggs
- 2 tbsp. (42g) agave syrup (honey, maple syrup, etc.)
- 2 tbsp. (28g) coconut oil, melted
- 1 1/2 tsp. vanilla extract
- 1/3 cup (60g) reduced sugar dried cranberries
Cinnamon Glaze
- 1 tbsp. unsweetened almond milk*
- 1 tbsp. (8g) powdered sugar
- 1 tbsp. (6g) peanut flour*
- 1/2 tsp. cinnamon
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia/erythritol, cinnamon, baking powder, and baking soda in a large bowl.
- In a separate bowl, whisk together canned pumpkin, Greek yogurt, eggs, agave syrup, and vanilla extract. Add coconut melted coconut oil and whisk again until mixed well.
- Add 1/2 of wet ingredients to dry and gently mix. Next add remaining 1/2 of wet ingredients and gently mix again until the batter is smooth. Be careful not to over mix. Fold in dried cranberries.
- Pour batter into a 8×4 loaf pan sprayed with nonstick spray. Bake for 27-30 minutes or until a knife comes out clean. Let cool for about 10 minutes, then transfer to a cooling rack to finish cooling for about 45 minutes or until no longer warm.
- Mix almond milk, powdered sugar, peanut flour, and cinnamon in a small bowl. Pour glaze over top of cooled bread and spread over the top with the back of a spoon. Sprinkle with some more dried cranberries.
- Slice into 12 pieces and enjoy!
Notes
* Unsweetened almond milk can be substituted for any other milk.
* If you do not have peanut flour, just use another tablespoon of powdered sugar for the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7
- Carbohydrates: 22
- Fiber: 4
- Protein: 9
anonymoue says
your recipes are delicious! I am amazed at the wholesome goodness and look forward each day to your posts. Way to go macro chef!!
★★★★★
Emre says
I love your photos (and the food in them haha). Just wtaned to drop a line and say I used some of the photos from your blogs onto my blog. I linked back to yours and gave credit! :) PS. What kind of camera do you use? How much is the calendar? Thanks.
Spencer Miller says
I am glad you love the photos. I appreciate you linking the pictures back to my site. Often times people don’t! I use a Nikon D3100 camera.