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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!
It’s (almost) September guys, and pumpkin season has just begun. I don’t know you, but I’m 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, 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.
- Maple syrup – It adds a touch of sweetness without refined sugars. You can replace maple syrup with honey, agave, or date syrup.
- 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.
For more flavor and texture, this is a protein pumpkin bread with chocolate chips. I like using extra dark chocolate chips with no added sugar, but also the regular work. Feel free to skip the chocolate, if you’d like.
Homemade pumpkin spice mix
Don’t have pumpkin spice mix? I have great news. 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, maple syrup, 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 – Add chocolate chips. Fold through the chocolate chips, if using.
- Step 4 – 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 5 – 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.
Recipe variations
- Vegan – Replace egg and egg whites with 2 flaxseed eggs, use nondairy Greek yogurt, and choose your favorite vegan protein powder.
- Gluten-free – Use certified gluten-free oat flour or replace it with almond flour. Additionally, 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 whipped cottage cheese or 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. Skip maple syrup and ditch the chocolate chips for chopped walnuts, if desired.
- Chocolate – Substitute ½ cup (50 g) of the flour with unsweetened cocoa powder, use chocolate flavored protein powder and mix in the batter a handful of chocolate chips.
- Mix-ins – For extra crunchiness and flavor, stir in the batter ⅓ cup of chopped walnuts or pecans, 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
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, just take out the desired amount and reheat it in hot oven or in the microwave.
Frequently asked questions
What is the best protein powder for pumpkin bread?
I recommend vegan protein powder, casein, or a whey-casein blend, 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.
What are the nutritional values?
One slice provides about 184 calories, 13.1 g of protein, 21.2 g of carbohydrates and 5.9 g of fats. Chocolate chips are included. Please remember that the precise macronutrient composition may vary based on the ingredients you use.
More high protein Fall desserts
If you try this recipe, make sure to leave a 💌 comment and ⭐️ star rating down below letting me know how you liked it. I love hearing from you!
Homemade Pumpkin Spice Mix
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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, maple syrup, 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.
Fold through the chocolate chips, if using.
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.
- 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 more maple syrup.
- Sweetener option. If using unflavored protein powder, increase the amount of maple syrup (or honey).
- Nutritional values. Nutritional values per slice are approximations only, and they may vary based on the ingredients you use. Chocolate chips are included in the calculations.
- 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.
Serving: 1 slice | Calories: 184.6kcal | Carbohydrates: 21.2g | Protein: 13.1g | Fat: 5.9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.003g | Cholesterol: 31.5mg | Sodium: 216.2mg | Potassium: 200.8mg | Fiber: 3.4g | Sugar: 4.8g | Vitamin A: 4721.9IU | Vitamin C: 1.3mg | Calcium: 121mg | Iron: 2.2mg
