Stay healthy this holiday season and start your day off right with some Protein Gingerbread! This high protein bread is easy to make, delicious and the perfect seasonal recipe!
All you need to make this bread is a food processor or blender that you’re going to add all of your ingredients into and a bread pan.
Add right into whatever you’re using 2 large whole eggs, 1 large egg white, 1 teaspoon of vanilla extract, 1 1/2 cups of rolled oats, 1 container of a vanilla Greek yogurt, 2 teaspoons of light brown sugar, 3/4 teaspoon of ground ginger, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground allspice, 2 tablespoons of molasses, 1/2 cup of unsweetened apple sauce, 1/2 banana, 1/2 tablespoon of honey, 1/2 teaspoon of salt, 2 teaspoons of baking powder, and 4 1/2 scoops of a vanilla protein powder.
Process or blend all of those ingredients together until your protein gingerbread mix is smooth.
Take out a bread pan or dish, coat it with some non-sticking cooking spray, and pour your mix in. You should have enough mix to fill it around 3/4 of the way full (it rises!).
Top your protein gingerbread with some chocolate chips, nuts, sprinkles, or anything else you can think of before the oven. Let us know what you use, if anything, in the comments below!
Put your bread into the oven on 350F/176C for around 40-45 minutes or until a toothpick inserted into the center of your gingerbread comes out dry.
Take your protein gingerbread out of the oven, let it cool, and start your day off right.
Pro tip? Top your pieces with some light whipped cream, Greek yogurt, cream cheese or High Protein Frosting!
What We Used
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- 1 ½ Cups Rolled Oats
- ½ Cup Unsweetened Apple Sauce
- 1 ½ Teaspoons Ground Cinnamon
- ¾ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Allspice
- 5.3 Ounces Greek Yogurt - Fat Free Vanilla
- ½ Tablespoon Honey
- 2 Tablespoons Molasses
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Light Brown Sugar
- 2 Large Whole Eggs
- 1 Large Egg White
- ½ Banana
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- 4 ½ Scoops Protein Powder - Vanilla
- Take out either a food processor or blender
- Add all of your ingredients into it
- Coat a bread pan with some non-stick cooking spray
- Add your mix into it
- Bake on 350F/176C for 40-45 minutes
- Calories: 1652
- Fat: 24g
- Saturated Fat: 5g
- Sodium: 1096mg
- Carbs: 179g
- Fiber: 16g
- Sugar: 80g
- Protein: 180g
- Calories: 165
- Fat: 2.4g
- Saturated Fat: .5g
- Sodium: 109.6mg
- Carbs: 17.9g
- Fiber: 1.6g
- Sugar: 8g
- Protein: 18g
Fit Frappe vanilla 54 grams in a scoop. Too high?
That’s a BIG scoop and may have been the issue. Do you weigh your ingredients by any chance?
This is the first of your recipes that I do not love… I must have done something wrong- maybe too many grams of protein powder? Scoops all different sizes. Baked much faster than directions, overflowed loaf pan, top browned very dark after only 20 minutes- inedible. I tossed it. So disappointed, I love gingerbread.
That’s no good! I’m so sorry about that. What kind of protein powder are you using?