Pumpkin Protein Loaf Cake

Makes: 1 loaf pan | Prep Time: 25 minutes | Bake Time: 20 minutes

Ingredients

Crumble

• 1 ¼ cups (150 grams) all-purpose flour

• ½ cup plus 2 tablespoons (130 grams) light brown sugar

• ½ cup (100 grams) granulated sugar

• 3 teaspoons (9 grams) ground cinnamon

• ¼ teaspoon kosher salt

• ¾ cup (170 grams) unsalted butter, cold and cubed

Pumpkin Cake

• 1 ⅓ cups (300 grams) 100% pure pumpkin puree

• 2 eggs

• ¼ cup plus 1 tablespoon (60 grams) extra-virgin olive oil

• ½ cup (120 grams) plain whole-milk Greek yogurt, packed

• ¼ cup plus 3 tablespoons (90 grams) light brown sugar, packed

• 1 tablespoon (40 grams) pure maple syrup

• 1 teaspoon (5 grams) vanilla extract

• 1 ¼ cups (150 grams) all-purpose flour

• 1 ½ scoops (60 grams) Pumpkin Pie Farmer Protein 

• 1 ¼ teaspoons (8 grams) baking soda

• 1 teaspoon (4 grams) kosher salt

• 2 ½ teaspoons (8 grams) ground cinnamon

• 2 ½ teaspoons (8 grams) pumpkin pie spice
  

Directions

1. Preheat the oven to 325 degrees. Grease a 9 x 5-inch loaf pan and set aside.

2. Make the crumble by adding the flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl. Stir to combine. Add the butter, then use your fingers to pinch the pats of cold butter into the dry ingredients. Continue this process until the butter is no larger than a pebble. Set aside.

3. Next, make the cake. In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, yogurt, brown sugar, maple syrup, and vanilla until smooth. Set aside. 

4. To a medium mixing bowl, add the flour, protein, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk to combine, then add these dry ingredients to the pumpkin mixture in the large bowl. 

5. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just barely combined—don’t overmix. It’s okay if there are a few lumps!

6. Pour half of the batter into the loaf pan and top with half of the crumble. Pour the rest of the batter into the loaf pan and top with the remaining crumble. 

7. Transfer to the oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or the internal temperature registers 200 to 205 degrees on an instant-read thermometer. 

8. Let the bread cool to room temperature. Run a knife or spatula around the edges of the pan to loosen to the bread, then turn it out. Slice into thick pieces and enjoy.