This protein pumpkin bread recipe features a moist and soft texture, sweet vanilla, spicy cinnamon, and a full cup of pumpkin puree!
The best protein pumpkin bread
- All the flavor of a bakery classic pumpkin bread.
- Low fat, low saturated fat, and just 100 calories per slice!
- High fiber and very high in vitamin A, plus a good source of calcium, iron, and vitamin D.
- It’s the perfect easy-to-make, healthy breakfast or snack for Fall.
- The holiday favorite recipe can be both oil free and dairy free, while still tasting completely delicious.
Leftover pumpkin? Make Pumpkin Dip or Healthy Pumpkin Pie
Step by step recipe video
High protein pumpkin bread ingredients
Pumpkin Puree – You need one cup of pureed pumpkin. I think it’s easiest to buy canned pumpkin puree at the grocery store. Make sure pumpkin is the only ingredient on the label. Alternatively, roast and blend up your own pumpkin puree from scratch.
Flour – I can vouch for any of the following flours: Whole grain spelt, traditional white all purpose, or gluten free all purpose flour for a gluten free pumpkin bread. There is a low carb option included in the recipe box, for those who wish to use almond flour.
Sweetener – For the best texture, use granulated sugar or a granular sugar free substitute that measures like sugar. I’ve not tried the recipe with honey or pure maple syrup and would guess they might make the bread too gummy.
Eggs (optional) – Either add three eggs or 2/3 cup water for an eggless option. Both ways work! (If an ingredient is listed in one of my recipes, rest assured we’ve tested it.)
Yogurt or Oil – This can be any neutral oil, or plain yogurt for more protein and nutrition. I like coconut oil or dairy free Greek yogurt. One reader mentioned substituting cottage cheese successfully.
Spices – Stir in pure vanilla extract for warm autumn flavor, plus ground cinnamon and pumpkin pie spice. If you don’t have pumpkin spice on hand, simply double the cinnamon.
Other ingredients – Salt adds flavor depth. Baking powder and baking soda act as leavening agents, giving you a soft and fluffy bread. I accidentally left them out once and made a tasty pound cake. Happy accident!
Chocolate chips – These are optional. As a chocoholic, I love to throw in half a cup of chocolate chips. And of course I’ll sprinkle more on top. Raisins, pecans, dried cranberries, or almonds are also lovely additions.
What is the best protein powder to use?
The recipe calls for unsweetened protein powder. This can be soy, whey, casein, rice, or pea protein powder. Just use your favorite.
If you’d prefer a pumpkin bread without protein powder, simply increase the flour by a scant 2/3 cup. No other changes are needed.
It may work with sweetened or flavored protein powders too. (Hello, vanilla or chai!) If you experiment, be sure to report back for the rest of us.
How to make the pumpkin protein bread
Step 1: Prepare the oven and pan. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease a 9×5 inch loaf pan with oil or fat free cooking spray. Set this pan aside.
Step 2: Measure the dry ingredients. Add the flour, protein powder, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl. Stir well to evenly incorporate the ingredients.
Step 3: Whisk in the wet ingredients. Add the pumpkin puree, eggs or water, oil or yogurt, and vanilla extract to the mixing bowl. Stir until just evenly mixed.
Step 4: Transfer the batter. Use a spatula or large spoon to spread the pumpkin quick bread batter into the prepared pan. Sprinkle extra chocolate chips or chopped nuts on top if desired.
Step 5: Bake the loaf. Place the pan on the center rack of the oven and bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
Step 6: Let cool. Carefully remove the protein pumpkin bread from the oven. Let it cool on the counter before slicing and serving.
Step 7: Cover leftovers. Once cooled, you can store the bread loosely covered on the counter overnight or in the refrigerator for up to five days. Or freeze leftover slices in an airtight container for up to two months. Thaw and toast in a pan or toaster oven before serving.
Tips for success
Follow the recipe. I personally have a hard time following a recipe. But it is crucial to measure the exact ingredients called for when baking the loaf for the first time. Once you see how it should turn out, please feel free to experiment with changing things around however you wish.
Don’t forget the spices. The amounts of cinnamon and pumpkin pie spice may seem small, but you’ll be left with a boring, forgettable baked good (with no hint of Fall flavor) if you leave them out.
Use a food scale. If you want your baked goods to consistently turn out well, investing in a food scale is the number one most important way to ensure correct measurements. As a bonus, it makes cleanup super easy. Food scales do not need to be fancy either. A cheap, $10 scale should work just fine.
Tent the top. Peek into the oven after around 30 minutes of baking. If you notice that your pumpkin protein loaf is browning too fast on top and still feels gooey in the center, you can make a tent out of tin foil. Create a loose dome shape to protect the top while still allowing air to circulate.
Let it cool. I once tried to remove a homemade quick loaf from the pan as soon as it came out of the oven, and the entire loaf fell apart. Do not make the same mistake I did.
The recipe was adapted from my Vegan Pumpkin Bread and these Pumpkin Protein Muffins.
Protein Pumpkin Bread
Ingredients
- 1 1/2 cups flour (180g) (Or try this Keto Pumpkin Bread)
- 2/3 cup unsweetened protein powder (70g)
- 1 cup sugar or granulated sugar free sweetener (200g)
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice or additional cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 cup pumpkin puree (240g)
- 3 medium eggs or 2/3 cup water
- 1/3 cup oil (70g) or yogurt
- 2 tsp pure vanilla extract (10g)
- 1/2 cup chocolate chips (optional)
Instructions
- 1. Preheat the oven to 350° Fahrenheit or 176° Celsius, and grease a 9×5 inch loaf pan. Set the pan aside.
- 2. Stir the flour, protein powder, sweetener, cinnamon, pumpkin spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl.
- 3. Whisk in the pumpkin puree, eggs or water, oil or yogurt, and pure vanilla extract until just evenly mixed.
- 4. Spread into the prepared pan. Sprinkle extra chocolate chips or a handful of diced pecans on top if desired.
- 5. Bake on the oven's center rack for 45 minutes or until a toothpick inserted into the middle of the protein pumpkin bread comes out mostly clean. (After about 30 minutes, if you notice the top is browning too quickly, you can create a loose tent out of tin foil and continue baking.)
- 6. Let cool on the counter before slicing and serving.
- 7. Once cooled, store leftovers loosely covered on the counter overnight or covered and refrigerated for up to five days. Or slice and freeze for up to two months.
Video
Notes
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