Can I add protein powder to my bread recipe?

Yes, you can. Protein powder works in quick breads like Protein Pumpkin Bread when balanced with enough moisture. Whey or plant-based protein adds structure but can dry a loaf if overused. Swap by weight,usually replacing about 25–33% of the flour is safe.

How to increase protein content in bread?

Use higher-protein flours (like whole wheat, spelt, or bread flour), Greek yogurt, cottage cheese, or eggs. Many community bakers also fold in whey or plant protein powders. Just balance liquids, or you’ll risk a dense crumb.

How healthy is protein bread?

Protein breads can be a smart swap for traditional loaves, especially if they use whole grains, moderate sugar, and healthy fats. They support satiety, muscle maintenance, and balanced blood sugar when paired with overall good nutrition.

What flour is highest in protein?

Bread flour often has 12–14% protein, making it higher than all-purpose flour (around 10–11%). Some whole grains like spelt and high-gluten wheat flours also rank high. In specialty baking, vital wheat gluten boosts protein percentage for structure.

How to make high-protein bread at home?

Start with a standard quick-bread or yeast-bread formula. Replace some flour with whey or plant protein powder, use Greek yogurt or cottage cheese for moisture, and add eggs for binding. The key is gradual swaps and testing for texture balance.

Is there any bread that’s naturally high in protein?

Yes. Sprouted-grain breads, some rye blends, and seeded loaves naturally run higher in protein. Sourdough made with high-protein flour can also edge up its grams per slice, but it won’t match fortified, protein-boosted recipes like Protein Pumpkin Bread .

7 Easy Step Protein Pumpkin Bread: Irresistibly Moist & High-Protein Autumn Treat

Description

This High-Protein Pumpkin Bread is moist, tender, and packed with cozy fall flavors while delivering a solid protein boost. Perfect for a quick breakfast, healthy snack, or meal-prep treat that actually tastes amazing.

Ingredients

Scale

1 cup pumpkin puree (240g)
1 cup plain non-fat Greek yogurt (224g)
1/4 cup unsweetened applesauce (59g)
2 Tbsp. honey
2 large eggs
1/2 tsp. pure vanilla extract
1 cup whole wheat flour (120g)
1 cup vanilla whey protein powder (90g)
1.5 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup dark chocolate chip morsels (88g)

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Instructions

Preheat oven to 350°F (175°C) and prepare a loaf pan with non-stick spray or line with parchment paper.
In a large bowl, whisk together pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract until smooth.
In a separate bowl, mix whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, a few streaks are okay.
Fold in the dark chocolate chips, reserving a few to sprinkle on top if desired.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake 45–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Around the 30-minute mark, tent the top with foil to prevent over-browning and continue baking.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or enjoy a warm slice with melty chocolate.

Notes

Nutritional information is approximate and may vary with ingredient substitutions.
Check the bread starting at 45 minutes, as oven temperatures vary.
This recipe has been tested with the listed ingredients; changes may alter taste or texture.
To omit protein powder, replace it with 1/2 cup extra whole wheat flour. Increase vanilla extract by 1/2 tsp and honey by 2–3 Tbsp to maintain flavor. Extra chocolate chips are optional.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Snacks, Breakfast, High-Protein Baking
Method: Baking
Cuisine: American, Healthy

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 228mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 13g
Cholesterol: 52mg