This Healthy Pumpkin Protein Bread is seriously the best! Made with wholesome ingredients, this recipe is moist, protein-packed, and bursting with pumpkin spice flavor. Gluten-free, Dairy-free and just perfect for breakfast, snack, or a post-workout treat!
❤️ Why You’ll Love This Healthy Pumpkin Protein Bread Recipe
This Pumpkin Protein Bread is perfect for anyone who wants to enjoy the comforting flavors of pumpkin while sticking to a healthier, protein dense option. Here’s just a few reasons why you’re going to love it:
Minimal Ingredients – With a short ingredient list, this bread is incredibly easy to whip up. You don’t need to search high and low for fancy ingredients—most of these are pantry staples.
Gluten-Free & Dairy-Free – Whether you have dietary restrictions or you’re simply looking to reduce gluten and dairy, this recipe has you covered without sacrificing flavor or texture.
Nutritional – Made with plant-based protein powder, this bread is an excellent way to fuel your day, making it great for breakfast or as a post-workout snack. It’s a delicious alternative to regular pumpkin bread but with more staying power to keep you full and satisfied – shout out to all my wellness girlies working hard to hit those protein goals!
Low in Sugar – Made with monk fruit sweetener, this recipe keeps the sugar content low while still delivering just the right amount of sweetness. It’s a great option if you’re looking to find ways to keep your blood sugar in balance, improve your hormones, or following a low-sugar diet.
Fall Favorites – With the warm, comforting taste of pumpkin and cinnamon, this bread is bursting with seasonal flavor, making it perfect for fall or any time of the year when you’re craving something cozy.
Jump to:
- ❤️ Why You’ll Love This Healthy Pumpkin Protein Bread Recipe
- 📋 Ingredients
- ⏲️ Instructions for how to make this healthy Pumpkin Protein Bread
- 🧑🍳 Substitutions
- 📖 Variations for this healthy pumpkin protein bread
- 🥣 Equipment to make healthy pumpkin protein bread
- 🎃 Storage
- 💭 FAQ
- 🍪 Looking for more delicious gluten-free recipes?
- Healthy Pumpkin Protein Bread (gluten-free, dairy-free)
- Related
📋 Ingredients
Below are the ingredients you’ll need for this healthy pumpkin protein bread. You can find full quantities in the recipe card at the bottom of this page.
- Pumpkin puree – The star ingredient! Pumpkin puree (not pumpkin pie filling) provides moisture, natural sweetness, and a boost of nutritional value including vitamins like A and C. It also contributes to the bread’s soft texture and rich pumpkin flavor without the need for excess sugar.
- Eggs – Eggs add structure and binding, ensuring the protein bread rises and holds together well. They also contribute to the fluffy, moist texture of the bread while providing additional protein.
- Coconut oil – Adds healthy fats, which give the bread its rich texture and help maintain lots of moisture, preventing it from drying out. I promise you can’t taste it!
- Vanilla extract – Vanilla extract enhances the overall sweetness and flavor profile.
- Monk fruit sweetener – Monk fruit sweetener provides sweetness without adding sugar or extra calories, making the bread low-sugar and diabetic-friendly as it does not impact blood sugar levels.
- Gluten-free all-purpose flour – This essential ingredient allows you to seamlessly replace traditional flour while keeping the bread’s texture light and fluffy. It’s a perfect substitute for those looking to avoiding gluten, ensuring your pumpkin protein bread remains soft and tender
- Plant-based protein powder – This boosts the protein content significantly, making the bread not only delicious but also a perfect post-workout snack or meal. It contributes to both texture and nutritional value. I’d suggest using either a vanilla, cinnamon, or unflavored protein powder.
- Pumpkin pie spice – This essential spice blend of cinnamon, nutmeg, ginger, and cloves brings out the classic warm, comforting pumpkin flavor we all love in fall recipes.
- Baking soda – helps the bread rise and become fluffy. It needs an acidic element to activate it, which is why apple cider vinegar is used.
- Apple cider vinegar – This acidic component reacts with baking soda, creating bubbles that help the bread rise and have a light, airy texture.
- Pinch of sea salt – A small amount of salt balances the sweetness and enhances the overall flavor of the bread.
- Dairy-free chocolate chips – These are completely optional. They add a rich sweet element that is just so divine. You could also add chopped nuts to the mix or topping, which would add quite a bit of texture along with some healthy fats!
⏲️ Instructions for how to make this healthy Pumpkin Protein Bread
This recipe is super easy and pretty straight-forward. Before we begin, preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with oil.
- Step 1 – Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, and monk fruit sweetener until smooth.
- Step 2 – Add dry ingredients: Gradually add the flour, protein powder, pumpkin pie spice, baking soda, and sea salt. Stir until just combined. Then to activate the baking soda, add the apple cider vinegar to the batter and stir it in gently. If you are using chocolate chips or nuts, add them to the bowl and using a spatula, slowly mix into the batter.
- Step 3 – Pour batter: Pour the mixed batter into your prepared loaf pan (it will be thick) and smooth the top. If you’re using chocolate chips or nuts, sprinkle them on top.
- Step 4 – Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden and firm to the touch. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro-tip: Don’t over-mix! Stir the dry and wet ingredients until just combined to avoid a dense texture. Just combing the ingredients until you see the ribbon of dry ingredients barely disappear.
🧑🍳 Substitutions
For those looking to tailor this pumpkin protein bread to fit specific dietary needs or to work with what’s already in your pantry, there are several easy substitutions that won’t compromise taste or texture. Below are some of the most common ingredient swaps you can use to customize your bread to your liking:
- Flour: You can substitute gluten-free all-purpose flour with almond flour or oat flour. If you use either almond or oat flour, be sure to add ½ tsp of xanthan gum so that it keeps its structure. You could also use your standard all-purpose flour if you don’t need for this recipe to be gluten-free.
- Protein Powder: If you don’t have a plant-based protein powder, any type of protein powder should work. You can also omit this ingredient and increase the flour content by ½ cup. Please note that the recipe will no longer have the nutritional value of protein if you do decide to swap this ingredient with more flour.
- Coconut Oil: You can substitute coconut oil with avocado oil in your pumpkin protein bread recipe. Avocado oil is a great alternative because it’s neutral in flavor and has a similar fat content, keeping the bread moist and tender. Plus, it adds a dose of heart-healthy monounsaturated fats. You could also use butter – opt plant-based butter if you are keeping to a vegan or non-dairy diet.
- Sweetener: If you don’t have monk fruit sweetener, you can use another low-carb sweetener like stevia or erythritol. You can also use your standard granulated sugar or coconut sugar for a more whole-food option, just note that the sugar content will be much higher.
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice, you can make your own by substituting ½ tsp of cinnamon, ¼ tsp of nutmeg, ¼ tsp ginger, and ⅛ tsp allspice.
📖 Variations for this healthy pumpkin protein bread
This recipe is versatile and can easily be adapted to suit your taste or dietary needs. I already added some chocolate chips to this recipe, but those are completely optional and can be swapped with something else or omitted all together. Here’s a few fun ideas for customizing this healthy pumpkin protein bread:
- Add chopped walnuts or pecans to give the bread a satisfying crunch and extra healthy fats. Pumpkin seeds would also be a delicious addition!
- Swap half of the pumpkin puree for mashed bananas. This will give you a naturally sweeter bread with a hint of banana flavor while keeping it moist and flavorful. Feel free to increase the spices if you do want more pumpkin flavor while also adding the banana.
- Make this bread even healthier with added flaxseed or chia seed. You can increase the fiber content as well as add in some healthy fats by mixing in a tablespoon of ground flaxseed or chia seeds. This will add more nutrients while keeping the bread texture intact.
🥣 Equipment to make healthy pumpkin protein bread
Some standard backing equipment is definitely required. You’ll need a whisk, spatula, measuring spoons and cups. you’ll also need:
Loaf Pan – A standard nonstick loaf pan is perfect for this recipe. I used a 1lb aluminum loaf pan and recommend the same if possible. A light aluminum pan will carry heat evenly throughout the loaf so it bakes evenly. I’d stay away from glass or ceramic pans as they may not yield the same result.
Mixing Bowl – You’ll need just one large bowl for this recipe. First mixing the wet ingredients, then adding the dry. Easy breezy and perfect for quick clean-up!
🎃 Storage
After the pumpkin bread is baked and cooled, store the pumpkin bread in an air tight container in the refrigerator, it will keep for up to a week. When you want a slice, just pop it in the microwave for about 15 seconds and it’s good as new!
For longer storage, slice the bread, wrap each slice individually, and freeze for up to 3 months. You can thaw it overnight in the fridge or warm it in the microwave when ready to enjoy!
💭 FAQ
Yep! You can substitute whey protein for the plant-based protein powder. However, keep in mind that whey protein may make the bread slightly denser and more moist, and no-longer make this recipe dairy-free.
You can substitute monk fruit with other natural sweeteners like stevia or erythritol. If you prefer using sugar, maple syrup or coconut sugar can work too, but be mindful that it may slightly alter the texture and will alter the sugar content.
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread, wrap each slice individually, and freeze for up to 3 months. You can thaw it overnight in the fridge or warm it in the microwave for a quick snack.
This bread is relatively low in sugar but not low in carbs due to the pumpkin and flour. To make it more keto-friendly, you could experiment with almond flour or coconut flour, but the texture may change significantly.
🍪 Looking for more delicious gluten-free recipes?
- Gluten Free Apple Crisp Cookie Cups
- Pumpkin Banana Bread Muffins
- Protein Snickerdoodle Cookies
- Cherry Oatmeal Bars
- Pumpkin Blondies
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Healthy Pumpkin Protein Bread (gluten-free, dairy-free)
Ingredients
- 1 cup pumpkin puree
- 3 eggs, large
- ¼ cup coconut oil* melted (not hot)
- ⅓ cup monk-fruit sweetener*
- 1 cup gluten-free all-purpose flour*
- ½ cup plant-based protein powder* vanilla or unflavored
- 2 tsp pumpkin pie spice*
- 1 tsp baking soda
- ⅛ tsp salt
- 1 tsp apple cider vinegar
- ¾ cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with oil.
- In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil and monk fruit sweetener until smooth.
- Gradually add the flour, protein powder, pumpkin pie spice, baking soda, and sea salt. Stir until just combined.
- To activate the baking soda, add the apple cider vinegar to the batter and stir it in gently. If you are using chocolate chips or nuts, add them to the bowl and using a spatula, slowly mix into the batter.
- Pour the mixed batter into your prepared loaf pan and smooth the top. If you’re using chocolate chips or nuts, sprinkle them on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden and firm to the touch. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Flour: You can substitute gluten-free all-purpose flour with almond flour or oat flour. If you use either almond or at flour, be sure to add ½ tsp of xanthan gum so that it keeps its structure. You could also use your standard all-purpose flour if you don’t need for this recipe to be gluten-free.
- Protein Powder: If you don’t have a plant-based protein powder, any type of protein powder should work. You can also omit this ingredient and increase the flour content by ½ cup. Please note that the recipe will no longer have the nutritional value of protein if you do decide to swap this ingredient with more flour.
- Coconut Oil: You can substitute coconut oil with avocado oil in your pumpkin protein bread recipe. Avocado oil is a great alternative because it’s neutral in flavor and has a similar fat content, keeping the bread moist and tender. Plus, it adds a dose of heart-healthy monounsaturated fats. You could also use butter – opt plant-based butter if you are keeping to a vegan or non-dairy diet.
- Sweetener: If you don’t have monk fruit sweetener, you can use another low-carb sweetener like stevia or erythritol. You can also use your standard granulated sugar or coconut sugar for a more whole-food option, just note that the sugar content will be much higher.
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice, you can make your own by substituting ¼ tsp of nutmeg, ¼ tsp ginger, and ⅛ tsp allspice.
Related
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