Healthy Pumpkin Protein Bread (gluten-free, dairy-free)
This Healthy Pumpkin Protein Bread is seriously the best! Made in one bowl 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!
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.