This Protein Pumpkin Bread is everything you love about traditional pumpkin bread, but with 12 grams of protein per slice, and less sugar, all while maintaining a tender texture and phenomenal flavor. Made with almond flour, oat flour, and protein powder there is no better healthy Fall breakfast or post-workout snack.
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We are at an extraordinary point in history when we want to add protein to everything, and I am not going to lie — I am here for every minute of that. Let's meet those protein goals and do it in delicious and creative ways. What is better?
This protein pumpkin bread is soft and tender, packed with warm Fall spices and great pumpkin flavor. It is high in protein and fiber, making it a feel-good seasonal treat.
If you love pumpkin, you will love these Gluten-Free Pumpkin Chocolate Chip Cookies, these Pumpkin Protein Balls made with collagen, and these Healthy Baked Paleo Pumpkin Donuts.
What I Love about this Protein Pumpkin Bread
This pumpkin bread is the perfect healthy and sweet seasonal treat. Here is why I love it:
- Effortless Breakfast - With healthy fats, 3 grams of fiber, and just 13 grams of sugar per slice this pumpkin bread is a great addition to your morning meal.
- High Protein - Each slice of pumpkin bread contains 12 grams of protein per serving and can satisfy your seasonal cravings while still meeting your goals.
Ingredient Notes & Possible Substitutions
Pumpkin Puree
Be sure you are using 100% pumpkin puree rather than pumpkin pie filling.
Greek Yogurt
I like using full-fat plain Greek in this recipe. You could use a low-fat option, but the bread will be a little less moist. I didn't try any dairy-free alternatives to Greek yogurt.
Maple Syrup
Honey can likely be used as a substitute for maple syrup in this recipe; however, I am not sure how a granulated sweetener will work.
Almond Butter
Unsweetened almond butter is used in place of oil in this recipe. It adds extra fiber, protein, and healthy fats to this pumpkin bread. You can substitute another type of nut butter that has a similar consistency to almond butter. Peanut butter would work, but you will likely taste the peanut butter in the bread.
Eggs
I haven't tested any egg replacements in this recipe. Because we are baking with protein powder, oat flour, and almond flour, this recipe is a little more tricky. I feel like an egg replacement would be challenging in this recipe.
Almond Flour
Use blanched almond flour for this recipe, rather than almond meal. I purchase ultra fine blanched almond flour from Costco and use it in all of my baking. It is inexpensive and of good quality.
Oat Flour
You can use store-bought oat flour or homemade oat flour in this recipe. To make homemade oat flour, take about 1.25 cups of old-fashioned rolled oats (or more) and place it in a high-powered blender or food processor. Process for about 30 seconds to 1 minute, or until the oats become a fine powder with visible oat pieces. A Vitamix blender works well for this.
Vanilla Whey Protein Powder
I recommend sticking to whey protein in this recipe. It will produce more consistent results results. Unflavored whey proteins not preferred because you are relying on some of the sweetness from the protein powder to adequately sweeten the recipe. See 'Protein Powder Notes' for the brands that I have tested in this recipe.
Pumpkin Pie Spice
You can make your own pumpkin pie spice at home with some basics from your spice cupboard. Simply combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of ground allspice, 1 teaspoon of ground gloves, and just a small sprinkle of ground black peppercorn. Mix together and store in an airtight container for up to 6 months!
Protein Powder Notes
When baking with protein powder, my recommendation is always to use whey protein. It generally contains fewer ingredients compared to vegan protein options and is more predictable in baking recipes. I highly recommend selecting a sweetened vanilla whey protein with simple ingredients (whey protein isolate, sweetener, vanilla flavor) to achieve the best results.
Protein Powder Recommendations
Naked Whey in Vanilla - This was my favorite option. It is sweetened with coconut sugar and produces the perfect consistency of batter.
Iconic Whey Protein in Vanilla Bean - This one worked well. The batter it produced was slightly thicker because it sweetens with monk fruit which is low volume, but for some reason took a couple minutes longer (60 minutes total bake time) to cook.
Levels Grass-Fed Whey Protein in Vanilla - This option worked similarly to the Iconic brand and contains similar ingredients.
Orgain Simple in Vanilla - This was the vegan option I tested. If using a vegan protein, I would measure slightly under ⅔ cup (do not pack) because the batter produced was very thick. The bread worked but did not hold together quite as well and I preferred the flavor using whey.
How to Make Protein Pumpkin Bread
Follow these instructions to make the perfect protein-packed pumpkin bread every time:
- Preheat the oven to 350 F. Line a bread pan with parchment paper. Because you will have to tent the bread with tinfoil about halfway through, I like to place the bread pan on a large sheet of tinfoil on top of a sheet pan (this way you can just wrap the tinfoil over the top when you need to tent it and you don't have to remove the bread from the oven). Set pan aside.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, maple syrup, eggs, and almond butter. Whisk together until smooth.
- In a separate mixing bowl combine the dry ingredients (almond flour, oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, salt, and ginger). Whisk together until everything is evenly distributed.
- Dump the dry ingredients into the bowl with the wet ingredients. Whisk together to combine. Stir until there are no pockets of dry ingredients, but avoid overmixing.
- Transfer the batter to the prepared bread pan. Spread with a rubber spatula and then bang the bread pan on the counter several times to ensure there are no holes/pockets of air.
- Place the pumpkin bread in the oven and bake for 25 minutes. After 25 minutes, loosely tent the pan with tinfoil (it should not be sealed, steam should be able to escape, this just helps prevent the top of the bread from becoming too dark). Place back in the oven and bake for another 34-38 minutes (34 minutes was perfect for my oven when using Naked Whey Protein), or until you can poke the center of the bread with a toothpick and have it come out cleanly. Note: Baking time will vary based on oven, elevation, and the type of protein powder you are using. If the loaf is undercooked, it will sink in the center once removed from the oven.
- Allow the bread to cool fully (at least 15 minutes) before slicing.
Storage
If storing for more than a day or two, I would recommend storing this bread in the fridge because it contains Greek yogurt and has a relatively high moisture content. To store, allow the bread to fully cool before placing it in a resealable bag or wrap tightly in tinfoil. Store in the fridge for up to 1 week.
For longer storage, place cooled and sliced bread in an airtight resealable freezer. Store in the freezer for up to 1 month. Simply pull from the freezer and thaw at room temperature for 12 hours or in the fridge overnight.
Troubleshooting
I found that if I pulled the bread out of the oven too early, the loaf would sink in the center. Baking for at least 34-35 minutes after tenting with tinfoil should combat this, but things like the type of protein powder you are using, your elevation, and how well your oven holds temperature can all effect baking time. If your batter is more liquidy, it might take a little longer to cook.
If you are unsure if the pumpkin bread is fully baked, stick a toothpick into the center of the loaf and if it comes out cleanly it should be done. It is a delicate balance, because overbaking will result in a dry loaf.
The type of protein powder used can effect the thickness of the batter. I found that vegan protein powder made the batter really thick (I would recommend not packing vegan protein powder). Whey protein sweetened with a low volume sweetener (like monk fruit) can also produced a slightly thicker batter because there is more whey per scoop.
A batter that is more on the thinner side is likely due to not lightly packing the dry ingredients when measuring. These ingredients should not be spooned and leveled. Lightly packing the almond flour, oat flour, and protein powder will ensure you batter is thick enough. A thin batter will take longer to bake and may not cook fully in the center.
Serving
This protein pumpkin bread can be served on its own for a great breakfast or high-protein snack. It is not overly sweet, so you may choose to top it with something to make it more indulgent. Heat a slice for 15-30 seconds in the microwave, and top with butter, pumpkin butter, or a drizzle of maple syrup.
Dietitian Notes
- Combining healthy fats, protein, and fiber can slow the digestion of carbohydrates, making this quick bread more blood-sugar-friendly.
- Each slice of this pumpkin bread contains 12 grams of protein.
- Foods like pumpkin and squash are high in the precursor to vitamin A. This nutrient plays an important role in supporting our immune system.
Recipe Tips
- If using document clips to secure the parchment paper in the bread pan, remove them before baking because the bread bakes up pretty tall.
- Once you have filled the bread pan, bang it several times on the counter to ensure there are no air pockets.
- Don't skip tenting with tinfoil after 25 minutes. Be sure to only loosely tent. Do not completely seal the foil around the bread pan. Steam should be able to escape. I like placing the bread pan on a large piece of tinfoil on top of a baking sheet so you can simply pinch the tinfoil over the top to the tent instead of removing it from the oven.
- For best results, use a whey protein with minimal ingredients. See 'Protein Powder Notes' for additional tips and recommended brands.
- The bread can be a little challenging to tell if it is done because the top looks done fairly early. When using Naked Whey Protein Powder, baking at about 2000 ft elevation, with a newer oven that holds temperature pretty well, 59 minutes (total bake time) was the perfect time for my loaf to bake through. Pulling the bread too early will cause the center to sink.
Try These Other Great Healthier Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try this Pumpkin Protein Bread?
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📖 Recipe
Protein Pumpkin Bread
Equipment
- Mixing bowl
- Whisk
- Rubber Spatula
- Bread pan
- Parchment paper
- Tinfoil
- Bakign sheet
Ingredients
- 1 cup Pumpkin puree (250 g)
- ⅔ cup Full-fat plain Greek yogurt (170 g)
- ⅔ cup Maple syrup
- 2 Large eggs
- ½ cup Unsweetened almond butter (140 g)
- 1 cup Blanched almond flour lightly packed (140 g)
- 1 cup Oat flour lightly packed (105 g)
- ½ cup Vanilla whey protein lightly packed (I used Naked Whey, see protein notes for tips and tested options)
- 1 tablespoon Pumpkin pie spice
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- ¼ teaspoon Ground ginger
Instructions
- Preheat the oven to 350 F. Line a bread pan with parchment paper. Because you will have to tent the bread with tinfoil about halfway through, I like to place the bread pan on a large sheet of tinfoil on top of a sheet pan (this way you can just wrap the tinfoil over the top when you need to tent it and you don't have to remove the bread from the oven). Set pan aside.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, maple syrup, eggs, and almond butter. Whisk together until smooth.
- In a separate mixing bowl combine the dry ingredients (almond flour, oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, salt, and ginger). Whisk together until everything is evenly distributed.
- Dump the dry ingredients into the bowl with the wet ingredients. Whisk together to combine. Stir until there are no pockets of dry ingredients, but avoid overmixing.
- Transfer the batter to the prepared bread pan. Spread with a rubber spatula and then bang the bread pan on the counter several times to ensure there are no holes/pockets of air.
- Place the pumpkin bread in the oven and bake for 25 minutes. After 25 minutes, loosely tent the pan with tinfoil (it should not be sealed, steam should be able to escape, this just helps prevent the top of the bread from becoming too dark). Place back in the oven and bake for another 34-38 minutes (34 minutes was perfect for my oven when using Naked Whey protein), or until you can poke the center of the bread with a toothpick and have it come out cleanly. Note: Baking time will vary based on oven, elevation, and the type of protein powder you are using. If the loaf is undercooked, it will sink in the center once removed from the oven.
- Allow the bread to cool fully (at least 15 minutes) slicing.
Kelly says
Tender and moist! This bread is just sweet enough. What a great healthy alternative!