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This High Protein Pumpkin Bread combines all the warm spices of Fall into a moist macro-friendly loaf. Made with no sugar and no oil, this recipe is perfect for healthy breakfasts, post workout snacks and desserts. Over 13 g of protein per slice!
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It’s mid September guys, and pumpkin season has just begun. I don’t know you, but I’m all so excited. From pumpkin protein muffins to pumpkin banana bread and oatmeal pumpkin cookies, I’m so ready to fill our house with all the good smells of fall.
Today’s recipe has been in development for a while now, and it’s finally out. Right on time for the beginning of Autumn and Halloween. This pumpkin protein bread tastes so delicious in any occasion. I love serving it for breakfast, slathered with peanut butter and paired with a protein-packed bowl of Greek yogurt. But it also does a great job in satisfying my late-night cravings, all season around.
Ingredients and substitues
This easy recipe requires just a handful of ingredients, you probably already have everything in your pantry. You can find all details and substitutes in the following lines, the precise quantities are in the recipe card at the end.
- Pumpkin puree – Use 100% pumpkin puree, canned or homemade. Do not replace with pumpkin pie fillings, as they are often high in sugar and additives.
- Egg and egg whites – You’ll need 1 whole egg and 2 egg whites to add texture, flavor and protein. As an alternative, the two egg whites can be substituted for 1 additional egg.
- Greek yogurt – The yogurt provides moisture and richness without oil or butter. I recommend minimum 2% Greek yogurt (5% fat is the best), as it has more taste. Dairy-free Greek yogurt will also work.
- Nut butter – This recipe uses creamy almond butter, but also peanut butter or cashew butter are great. If you are allergic to nuts, swap it out for sunflower seed butter.
- Oat flour – For more nutrients I like baking with oat flour (which is blended rolled oats), but you can use any flour you have at home. Almond flour is ideal for keto protein pumpkin bread.
- Protein powder – I recommend baking with vanilla vegan protein powder or casein, they help the bread maintain a moist texture. Whey protein powder can also be used, but it may get dry when heated.
- Baking powder – This helps your protein pumpkin spice bread rise and get fluffy.
- Spices and flavors – A pinch of salt, vanilla extract and homemade pumpkin spice mix (more on this later) give this loaf a delicious taste of fall.
As tradition wants, this is a protein pumpkin bread with frosting. A healthy and high protein frosting, which I made from low fat cream cheese, Greek yogurt and maple syrup. You are free to omit it, the bread tastes delicious already as it is.
Homemade pumpkin spice mix
If you don’t have pumpkin spice mix, this is for you. Making it at home is very simple, and it only requires 4 ingredients. Here is my quick recipe: in a bowl, combine 1 teaspoon ground cinnamon with ⅙ teaspoon ground nutmeg, ⅙ teaspoon ground ginger and ⅙ teaspoon ground cloves. Stir everything together, then add it to your batter. No need to purchase expensive spice mixes, some of which may also contain sugar.
How to make protein pumpkin bread
- Step 1 – Mix wet ingredients. In a large mixing bowl, combine pumpkin puree with egg, egg whites, Greek yogurt, nut butter, vanilla extract, homemade pumpkin spice mix and salt. Stir with a whisk or fork for about two minutes, or until all is well combined and you get a smooth batter.
- Step 2 – Add dry ingredients. Mix in oat flour and baking powder. When the flour is incorporated into the wet mixture, scoop in protein powder and gently give it a stir. Do not over-mix protein powder.
- Step 3 – Bake. Pour the batter into a parchment paper covered loaf pan. Bake in hot oven at 340°F (170°C) for 30 to 40 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
- Step 4 – Let cool. Remove from the oven and let it cool in the loaf pan for a few minutes. Finally, remove from the pan and let cool completely.
- Step 5 – Frost (optional). In the meantime, prepare the healthy frosting – add all ingredients to a bowl and mix until combined. Top your bread with the frosting and enjoy.
Recipe variations
- Vegan. Replace egg and egg whites with 2 flaxseed eggs, use nondairy Greek yogurt and cream cheese (for the frosting), and of course choose your favorite vegan protein powder.
- Gluten-free. Use certified gluten-free oat flour or replace it with almond flour. Additionally, you will want to check that the protein powder on hand does not contain gluten.
- Low carb. For a keto pumpkin bread with protein powder, swap out oat flour for almond flour. For the least amount of carb, you can also replace Greek yogurt for unsweetened soy yogurt.
- Savory. Prepare this recipe using unflavored protein powder and add extra seasonings like salt and pepper, onion powder, garlic powder, and Italian seasoning.
- Chocolate. Substitute ½ cup (50 grams) of the flour with unsweetened cocoa powder, use chocolate flavored protein powder and mix a handful of chocolate chips into the batter.
- Mix-ins. For extra crunchiness and flavor, stir in the batter ⅓ cupof chopped walnuts or pecans, dark chocolate chips, pumpkin seeds, cranberries or raisins.
- Muffins. Transfer the batter to lined muffin tins and bake at 340°F (170°C) for 20 to 25 minutes
Storage directions
Here is how to store and freeze protein pumpkin bread. You can store it frosted or unfrosted, but I generally prefer frosting it only before serving. Keep the Greek yogurt icing aside, either in a mason jar with lid or in a food container.
To store. Let the loaf cool completely to room temperature, then place it into an airtight container. The container will keep away humidity and ensures better storage. At room temperature, it will last for up to 3 days. In the fridge instead, it will stay fresh for up to 5 days.
To freeze. After letting it cool, wrap it in aluminum foil or parchment paper and transfer to zipper bags. In the freezer, it will last for up to 3 months. Before serving, take out the desired amount and reheat it in hot oven or in the microwave. Enjoy with the frosting or with your favorite toppings.
FAQ – Frequently asked questions
I recommend vegan protein powder and casein, ideally vanilla flavored. In comparison to whey which tends to dry out when heated, vegan protein and casein ensure the pumpkin bread remains moist and fluffy.
One slice provides about 182 calories, 13.7 grams of protein, 20.4 grams of carbohydrates and 5.7 grams of fats. Please remember that the precise macronutrient composition may vary based on the ingredients you use.
More high protein desserts
- Protein muffins
- Cottage cheese cookies
- Low calorie protein brownies
- Moist protein banana bread
- Pumpkin protein muffins
- Cottage cheese brownies
- Chocolate protein donuts
- Protein cheesecake
- Cottage cheese cheesecake
Protein Pumpkin Bread
Ingredients
- 1 cup (240 g) pumpkin puree
- 1 egg
- 2 egg whites, sub with 1 whole egg
- ⅓ cup (80 g) Greek yogurt
- 2 tbsp (30 g) nut butter, almond butter, peanut butter, cashew butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cup (150 g) oat flour, sub with preferred flour
- ½ cup (50 g) protein powder, see notes*
- 2 tsp baking powder
- maple syrup, optional, see notes*
Homemade Pumpkin Spice Mix
- 1 tsp ground cinnamon
- ⅙ tsp ground nutmeg
- ⅙ tsp ground ginger
- ⅙ tsp ground cloves
Healthy Frosting
- ¼ cup (60 g) Greek yogurt
- 2 ½ tbsp cream cheese, low fat or full fat
- 1 to 2 tbsp maple syrup, more to taste
- ½ tsp vanilla extract
Instructions
- Heat oven to 340°F (170°C) and fold a 7.9 in (20 cm) loaf pan with parchment paper or grease with oil.
- In a large mixing bowl, combine pumpkin puree with egg, egg whites, Greek yogurt, nut butter, vanilla extract, homemade pumpkin spice mix and salt. Stir with a whisk or fork for about two minutes, or until all is well combined and you get a smooth batter.
- Mix in oat flour and baking powder. When the flour is incorporated into the wet mixture, scoop in protein powder and gently give it a stir. Do not over-mix protein powder.
- Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your protein pumpkin bread comes out clean.
- Remove from oven and let cool in the loaf pan for a few minutes. Finally, remove from the pan and let cool completely.
- In the meantime, prepare the healthy frosting – add all ingredients to a bowl and mix until combined.
- Top the bread with the frosting and enjoy.
Notes
- Protein powder choice. You can use whey protein powder, vegan protein powder or casein. If using plant based protein powders or casein, the batter may require additional milk to get smooth.
- Protein powder flavor. I recommend vanilla flavored protein powder. If your protein powder is unflavored, fix the sweetness with additional sweetener.
- Sweetener option. If you use unflavored protein powder, include a couple tablespoons of maple syrup or honey to add sweetness.
- Storage instructions. Stored in an airtight container, it will last for up to 3 days at room temperature. For longer storages, refrigerate for up to 5 days or freeze for up to 3 months.
Wow ! Protein pumpkin bread, another delicious recipe!????
Hey dear Liza,
thank you so much!! Oh yes, you will love this pumpkin bread with protein powder 😉
Have a good day,
Matteo