Trail mix (and all of its antioxidants and healthy fats) meets a high protein, high fiber, soft, and dense quick bread to make the perfect on-the-go snack of your dreams! Grab a slice of this Trail Mix Quick Bread as your post workout snack or as part of your workday lunch.
Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!
If there’s one thing that can disrupt a day of healthy eating, it’s coming home starving after a long day and popping anything and everything into your mouth the second you open the door (guilty!). It’s on these days that I realize how helpful meal prepping is. It’s also something I realize I don’t have the organizational skills for.
Do you meal prep?
If so, can you teach me your ways?!? 😉
What I do know how to prep, though, is snacks! Nutritious, quick, and easy snacks! Like this Trail Mix Quick Bread. Trail mix is always a go-to of mine for fast, on-the-go snacks because you can literally throw a bunch of nuts, seeds, and a handful of chocolate into a baggie and go. And, it’s full of healthy fats, protein, and essential vitamins and minerals.
If you’ve wondered why trail mix is such a great snack for taking on, well, trails…aka hiking, it’s because the healthy fat from all the nuts and seeds keeps you fuller for a longer period of time than just carbs or protein, and gives you sustained energy to get through your hike.
But, I’m taking it a step further and adding all that trail mix goodness to a tender, dense, quick bread. It’s still super portable, but now you get this amazing contrast of textures from the crunchy nuts and seeds to the soft bread.
It’s no ordinary bread, either. It’s made with protein powder and sweet white sorghum flour. Don’t let the name fool you, though. It may be called sweet white flour, but it is actually a whole grain. Protein and fiber?? Check and check!
Plus, to me, sorghum flour has more of a savory taste than other flours, like coconut flour which is kind of sweet on its own. It is nice in the bread because it really pulls together all the other ingredients that aren’t overly sweet, either.
What makes this Trail Mix Quick Bread healthy:
- It uses sweet white sorghum flour, which might not sound like it, but is actually a whole grain and full of good for ya fiber
- It’s high in protein
- There’s no refined sugar
- Full of important vitamins and minerals
- It’ll make your skin pretty (well…it’ll help anyways. Pumpkin is full of vitamin C which helps collagen production. See ya wrinkles! 😉 )
- It’s totally customizable!
- shredded coconut
- chocoalate chips
- sunflower seeds
- mini M&M’s
- dried apricot
- dried cherries
Do yourself a favor and bake this Trail Mix Quick Bread up today! Your future starving self will thank you!
Kaylie | Healthy Hacks
Yields 1 - 9x5" loaf
Gluten Free; Vegan; High Protein; High Fiber; Refined Sugar Free
30 minPrep Time
30 minCook Time
1 hrTotal Time
- ½ cup buttermilk*
- 1 large egg**
- 3 Tbsp maple syrup
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup sorghum flour
- ½ cup soy protein powder , unflavored (or vanilla)
- ½ cup tapioca flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt (can omit if your mix-ins are salted)
- 1 ½ cups your choice of mix-ins, chopped
- Preheat the oven to 350 F. Grease a 9x5 loaf pan and add a piece of parchment paper to the bottom.
- If needed, mix the buttermilk and flax egg and set each aside.
- In a large bowl, whisk the egg and maple syrup together.
- Add the pumpkin and vanilla extract and stir together.
- In a separate bowl, whisk together the flours, protein powder, baking powder and soda, and salt.
- The buttermilk should be slightly curdled by this point - add the buttermilk (and flax egg, if using it) to the wet ingredients, and stir together.
- Add the dry ingredients to the wet ingredients 1/3rd of it at a time, stirring after each addition until most of the dry ingredients are incorporated. Work quickly and after the final addition stir until there are no lumps.
- Fold in the mix-ins.
- Pour the batter into the prepared pan.
- Bake for 28-32 min. or until the edges are set and golden brown, the top is firm but slightly squishy if pressed, and a toothpick inserted into the center will come out with a few crumbs.
- Allow the loaf to cool completely in the pan.
- Once cooled, remove from the pan, slice it up and enjoy!
*You can make buttermilk by mixing ½ cup of your milk of choice + ½ Tbsp apple cider vinegar and setting it aside for 10 min.
**Can sub the egg for 1 "flax egg". To make, mix 1 Tbsp flaxseed meal + 3 Tbsp water and set it aside til gel-like.
You might also like: