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Sliced homemade protein bread loaf with seeds on top served on parchment paper with grains and herbs in the background

Quick Protein Bread Recipe For Fitness Diet And Clean Eating - Easy, Tasty, and Satisfying

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American, Modern Healthy
Servings 10 Slices

Ingredients
  

  • Oat flour (1 3/4 cups) – finely ground oats for a soft, hearty base
  • Whey or plant-based protein powder (1 cup) – unflavored or vanilla; look for a clean label
  • Baking powder (2 teaspoons) – for lift
  • Baking soda (1/2 teaspoon) – helps browning and rise
  • Fine sea salt (1/2 teaspoon) – balances flavor
  • Ground flaxseed or chia seeds (2 tablespoons) – adds fiber and structure
  • Eggs (3 large) – binds and adds protein
  • Plain Greek yogurt (1 cup) – moisture, tang, and protein
  • Unsweetened almond milk (1/2–3/4 cup) – adjust for batter consistency
  • Olive oil or avocado oil (2 tablespoons) – tenderness and healthy fats
  • Honey or maple syrup (1 tablespoon, optional)
  • Seeds for topping (pumpkin, sesame, or sunflower, optional)

Instructions
 

  • Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment and lightly oil the sides.
  • Mix dry ingredients. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and ground flaxseed or chia.
  • Whisk wet ingredients. In another bowl, whisk eggs, Greek yogurt, 1/2 cup almond milk, oil, and honey/maple (if using) until smooth.
  • Combine and adjust. Stir the wet mixture into the dry. The batter should be thick but spoonable. If it’s too stiff, add up to 1/4 cup more almond milk, 1 tablespoon at a time.
  • Pan and top. Transfer batter to the loaf pan, smooth the top, and sprinkle seeds if you like. Lightly press them in so they stick.
  • Bake. Bake 35–45 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If it browns too fast, tent loosely with foil.
  • Cool completely. Let it cool in the pan for 10 minutes, then lift out and cool on a rack for at least 1 hour. Don’t slice while hot or it may crumble.
  • Slice and serve. Cut into 10–12 slices. Great plain, toasted, or with a light spread of nut butter.