Description
This moist, high-protein pumpkin bread is the ultimate healthy fall snack, packed with warm spices, natural pumpkin sweetness, and your choice of protein. Perfect for meal prep, breakfast, or post-workout fuel, this protein pumpkin loaf is tender, flavorful, and easy to customize for any diet.
Ingredients
1 cup pumpkin purée
2 large eggs
1/2 cup Greek yogurt (or nut butter)
1 tsp vanilla extract
1 cup almond flour (or oat flour)
1/2 cup vanilla protein powder (whey or plant-based)
1 tsp baking soda
1/2 tsp cinnamon or pumpkin spice
1/4 tsp salt
Optional: 1–2 tbsp almond milk
Optional toppings: pumpkin seeds, dark chocolate chips
Instructions
1. Preheat oven to 325°F (163°C) and grease a loaf pan.
2. In one bowl, whisk pumpkin, eggs, yogurt, and vanilla.
3. In another, mix almond flour, protein powder, baking soda, spice, and salt.
4. Gently fold dry mix into wet just until combined. Add almond milk if batter is too thick.
5. Pour into pan and smooth top. Add optional toppings.
6. Bake for 55–65 minutes. Toothpick should come out clean.
7. Cool in pan 10 minutes, then transfer to wire rack.
8. Slice once fully cooled. Store or freeze as desired.
Notes
– Swap whey protein for vegan protein and add a splash of milk to keep it moist.
– Make it dairy-free with coconut yogurt and plant-based protein.
– For a gluten-free version, use certified gluten-free oat flour or almond flour.
– Freezes beautifully, wrap slices individually for quick grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Healthy Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 4 g (if using monk fruit, much lower)
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
Keywords: High-Protein Pumpkin Bread, protein pumpkin bread recipe, healthy protein pumpkin bread, protein pumpkin loaf, fall baking recipes