Easy High-Protein Pumpkin Bread Recipe for Fall
Makes: 7 Servings
Per Serving: 9g Protein | 83 Cal
Is there anything better than the smell of freshly baked pumpkin bread wafting through your kitchen? As soon as the leaves start to turn, I find myself craving all things pumpkin, and this High-Protein Pumpkin Bread has quickly become one of my go-to fall recipes. Not only does it satisfy those warm, cozy fall cravings, but it’s also packed with protein, making it the perfect snack or breakfast option to fuel your day.
One of the best things about this recipe is how customizable it is. You can make it fluffy or dense, depending on your preference, and the toppings and mix-ins are entirely up to you. It’s gluten-free, can easily be made dairy-free, and has just the right amount of sweetness without going overboard. It’s a great way to get creative in the kitchen while still sticking to your healthy eating goals. Plus, it’s simple enough to whip up even on a busy weekday.
This healthy pumpkin bread recipe is a delicious, healthy twist on a classic fall favorite, perfect for satisfying those pumpkin cravings without the major sugar crash that can come after some of our other fall favorites (pumpkin spice lattes, pumpkin cake, I’m looking at you). Trust me, once you try it, you’ll be making it on repeat all season long!
Why You’ll Love This Pumpkin Protein Bread Recipe
High in Protein: With around 9 grams of protein in each slice of pumpkin bread, this bread is a great way to fuel your body.
Gluten-Free & Customizable: Made with gluten-free flour and with easy swaps for a dairy-free version, this recipe is perfect for those with dietary restrictions.
Simple & Quick: With just a few simple ingredients, you can whip this up in no time. Plus, with the option for all kinds of mix-ins, you’ll never have to make it the exact same way twice.
Here’s What’s In This High-Protein Pumpkin Bread
Pumpkin: Adds moisture and, of course, classic pumpkin flavor.
Gluten-free flour: Makes this bread suitable for those avoiding gluten.
Protein powder: Adds extra protein.
Baking powder: Helps the bread rise.
Vanilla extract: Enhances the flavor and sweetness of this pumpkin bread.
Stevia: Adds plenty of sweetness without the calories from sugar.
Coconut sugar: Adds sweetness with a hint of caramel flavor.
Egg: Makes the bread fluffier.
Milk: Adds moisture (and can add a bit of extra protein).
Pumpkin pie spice and ground cinnamon: Because can you really have pumpkin bread without them?
Ingredients
1/2 cup pumpkin puree
30g gluten-free flour
30g multi-purpose protein (Quest)
2 scoops vanilla protein powder (25-30g protein - I used Naked Whey)
2 tsp baking powder
2 tsp vanilla extract
6-8 drops Stevia
3 tbsp coconut sugar
1 egg (optional - you could also use chia or flax eggs here)
1/2 cup milk of choice
Pumpkin spice & cinnamon
Topping (Optional, but Highly Recommended)
1/2 tbsp coconut sugar
Pumpkin spice
Cinnamon & nutmeg
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper.
Mix your dry ingredients: In a large bowl, combine the protein powders, gluten-free flour, baking powder, coconut sugar, and some pumpkin pie spice and ground cinnamon.
Add the wet ingredients: In a separate mixing bowl, stir together the pumpkin purée, vanilla extract, egg (if using), and milk of choice. Add the wet mixture to the dry ingredients and mix until it’s just combined. Be careful not to overmix!
Pour the batter in the pan: Pour the batter into your prepared loaf pan. If you’re using the optional topping, sprinkle on your coconut sugar-pumpkin spice mixture.
Bake: Pop it in the oven to bake for about 20-25 minutes or until a toothpick or thin knife inserted into the center of the loaf comes out clean.
Cool and enjoy: Let the bread cool in the pan on a cooling rack before slicing. Enjoy with a cup of coffee or tea!
Tips & Variations
Make it dairy-free: Swap out the whey protein for a vegan pea protein powder to make a vegan pumpkin bread (just make sure you leave out the egg).
Customize your spice blend: If you love cardamom, nutmeg, or ginger, feel free to adjust the spices to your liking.
Storage: This bread keeps well in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the fridge or freeze individual slices for a quick snack.
Mix up your topping: Add a sprinkle of pumpkin seeds to the top of the batter before baking for extra crunch.
Swap your sweetener: If stevia isn't for you, you can swap in maple syrup, honey, additional coconut sugar, monkfruit, or even brown sugar.
FAQ’s
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Absolutely! If you don’t have gluten-free flour on hand, you can use all-purpose flour instead. You can also use almond flour, or a gluten-free oat flour, but those substitution ratios aren't 1:1, so you may need to do some trial and error (or do a little research) to figure out just the right amount for your pumpkin loaf.
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I’m a big fan of Core Perform. I’ve used it a million times, and it always turns out fantastic! It gives a great texture and flavor, but feel free to use your favorite brand.
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Yes! A handful of chopped nuts, dried cranberries or raisins, or chocolate chips would be a delicious addition to this bread, as would a swirl of peanut butter, almond butter, or other nut or seed butter.
This High-Protein Pumpkin Bread is perfect for those chilly fall mornings when you want something comforting, but still nutritious. I hope you love it as much as I do!
Pumpkin Bread
Ingredients
- 1/2 cup pumpkin puree
- 30g gluten-free flour
- 30g multi-purpose protein (Quest)
- 2 scoops vanilla protein powder (25-30g protein - I used Naked Whey)
- 2 tsp baking powder
- 2 tsp vanilla extract
- 6-8 drops Stevia
- 3 tbsp coconut sugar
- 1 egg (optional - you could also use chia or flax eggs here)
- 1/2 cup milk of choice
- Pumpkin spice & cinnamon
- 1/2 tbsp coconut sugar
- Pumpkin spice
- Cinnamon & nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper.
- Mix your dry ingredients: In a large bowl, combine the protein powders, gluten-free flour, baking powder, coconut sugar, and some pumpkin pie spice and ground cinnamon.
- Add the wet ingredients: In a separate mixing bowl, stir together the pumpkin purée, vanilla extract, egg (if using), and milk of choice. Add the wet mixture to the dry ingredients and mix until it’s just combined. Be careful not to overmix!
- Pour the batter in the pan: Pour the batter into your prepared loaf pan. If you’re using the optional topping, sprinkle on your coconut sugar-pumpkin spice mixture.
- Bake: Pop it in the oven to bake for about 20-25 minutes or until a toothpick or thin knife inserted into the center of the loaf comes out clean.
- Cool and enjoy: Let the bread cool in the pan on a cooling rack before slicing. Enjoy with a cup of coffee or tea!
