One 23 × 13 cm loaf, about 10 slices, about 75 minutes. A fall loaf: pumpkin purée is high in fiber and low in calories, so it keeps the loaf moist on less fat.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
45 g
pepitas (pumpkin seeds), plus a handful for the top
Measure out.
35 g
walnuts (optional)
Chop.
Batter
Quantity
Ingredient
Method
2
eggs
Whisk in a large bowl until slightly frothy. Whisk in the remaining wet ingredients until smooth.
240 g
pumpkin purée (not pie filling)
↑
120 g
unsweetened soy yogurt
↑
0.8 dl
maple syrup
↑
2 tbsp
neutral oil
↑
1 tsp
vanilla extract
↑
150 g
whole wheat flour
Sift over the egg mixture (tip any bran left in the sieve back in).
30 g
dairy-free vanilla protein powder
↑
1 tsp
baking soda
↑
½ tsp
baking powder
↑
2 tsp
pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
↑
¼ tsp
salt
↑
45 g
rolled oats
Add and fold until just combined, with no dry streaks. Do not overmix.
15 g
ground flaxseed
↑
Add-ins
Quantity
Ingredient
Method
pepitas
Fold in with the walnuts. Scatter the extra pepitas on top.
chopped walnuts
↑
Bake
Quantity
Ingredient
Method
batter
Scrape into the pan and smooth the top. Bake 50–60 min until a skewer comes out clean. Tent with foil if it browns fast. Cool 10 min in the pan, then turn out onto a rack.
Notes
Per slice: roughly 8–10 g protein and 3–4 g fiber.
Slice the cooled loaf, wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave 20–30 seconds from frozen.
Adapted from the original Weekly Loaf Rotation: Greek yogurt replaced with unsweetened soy yogurt, butter with oil; use a dairy-free vanilla protein powder (e.g. pea). If the batter looks stiff, add a spoonful more yogurt, since plant protein absorbs moisture.