The Subtle Swap That Adds A Boost Of Protein To Pumpkin Bread - Tasting Table

"We're not talking about those fancy, sugar-loaded protein shakes you might see at the gym, but ultrafiltered milk, a type of fortified cow's milk with a higher level of protein. It's usually found right next to the regular milk you might be used to, most commonly under the Fairlife and Lactaid brands, but instead of having 8 grams of protein per cup, it packs a whopping 13 grams per cup."

"Ultra-filtered milk goes through the same pasteurization and homogenization process as regular milk, but an additional filtration step is added in at the end to separate the components, like lactose, water, and milk proteins. The lactose is removed, as is some of the water, while more of the protein is left behind, resulting in a creamier, more concentrated product that's higher in protein and more suitable for those with dietary restrictions."

"There are so many great things about fall: The soothing colors, the cool air, and the leaves falling from the trees. But best of all, there are the pumpkins - and lots of them. Muffins, cakes, pies, you can pick your poison this time of year, but pumpkin bread is always a trusty option, especially when you give it a protein boost. One of the easiest ways to do it? Use high-protein milk instead of regular."

Ultrafiltered high-protein milk increases protein in recipes by concentrating milk proteins and removing some lactose and water. Common brands often supply about 13 grams of protein per cup compared with 8 grams in regular milk. The filtration yields a creamier, more concentrated product with roughly half the sugar content. High-protein milk can be substituted 1:1 for regular milk in most baking recipes without ingredient adjustments. The concentrated nature may slightly thicken batters and can taste sweeter, and it often benefits those with dietary restrictions while enhancing richness in pumpkin bread.

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