High-Protein Pumpkin Bread

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2/3 cup oat flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup whole milk
• 2/3 cup canned pumpkin
• 1/2 cup whole-milk plain strained (Greek-style) yogurt
• 1/3 cup granulated sugar
• 1/4 cup neutral oil, such as canola or avocado
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup unsalted raw pepitas

Directions

1. Preheat oven to 325°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on the long sides of the pan.
2. OWhisk all-purpose flour, whole-wheat flour, oat flour, baking powder, pumpkin pie spice and salt in a large bowl until combined.
3. Whisk milk, pumpkin, yogurt, granulated sugar, oil, eggs and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture; fold until just combined.
4. Pour the batter into the prepared pan, spreading in an even layer. Sprinkle with pepitas. Bake until firm and a wooden pick inserted in the center comes out clean, 1 hour, 10 minutes to 1 hour, 20 minutes, loosely tenting with foil after 45 minutes. Let cool completely in the pan on a wire rack, about 35 minutes. Remove the loaf from the pan using the paper overhang.

_{Original Recipe From EatingWell.com}