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This protein pumpkin bread is tender, moist, and full of pumpkin flavor. Real pumpkin, whole grains and plenty of protein make this pumpkin bread an easy fall season favorite.
Easy High Protein Pumpkin Bread
This protein pumpkin bread takes this seasonal favorite up a notch with a big boost of protein. It’s made with wholesome ingredients like whole wheat flour, pumpkin puree and Greek yogurt to keep you full and energized. Here’s why you’ll love it:
- Protein packed. With 8 grams of protein and 3 grams of fiber per slice this delicious pumpkin bread will keep you more full and satisfied than traditional pumpkin bread.
- Perfect texture. Unlike some other high protein baked goods, this pumpkin bread has the perfect moist and fluffy interior.
- Balanced flavor. Warm spices, vanilla and pumpkin give this bread the perfect flavor without any weird protein after taste.
- Perfect anytime. Enjoy this bread at breakfast with coffee and Greek yogurt, for a snack topped with peanut butter or for dessert with a scoop of my Ninja Creami Pumpkin Ice Cream.
Looking for something else to pair with your pumpkin spice lattes? Try my Cottage Cheese Pumpkin Muffins, Kodiak Pumpkin Muffins or Pumpkin Protein Balls next!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Dry ingredients
- Whole wheat flour: White whole wheat or golden wheat flour are my favorite for their mild flavor and healthy whole grains but all purpose flour works too.
- Protein Powder: Vanilla whey-based protein powder works well in this recipe without compromising the traditional pumpkin bread flavor. I love Clean Simple Eats best.
- Pumpkin pie spice + cinnamon: I use this spice combination in all of my favorite pumpkin recipes for just the right balance of fall flavor.
- Baking soda, baking powder + salt
- Optional add-ins: Chocolate chips or chopped nuts. Pecans or walnuts work best.
Wet Ingredients
- Pumpkin Puree: Pure pumpkin puree, not to be confused with pumpkin pie filling, gives this bread the most tender texture and beautiful orange color.
- Plain Greek yogurt: I like to use full fat. It keeps this bread perfectly moist while adding a boost of protein.
- Maple syrup: For subtle sweetness without refined sugar I use maple syrup. Honey can be used but note that it is much more prone to over browning and burning.
- Avocado oil: I love avocado oil for it’s neutral flavor and healthy fats. Any vegetable oil can be swapped in though.
- Eggs: For the perfect texture and extra protein.
- Vanilla: To round out the flavors.
Variations
- Toppings: For a classy look, top bread with shelled pumpkin seeds or sprinkle with turbinado sugar (or brown sugar) and cinnamon.
- White chocolate pumpkin: Instead of semi-sweet chocolate chips, use white chocolate chips instead.
- Add nuts: A 1/2 cup of chopped walnuts or pecans would go perfectly in this bread.
- Egg free: Swap the eggs for flax eggs. For this recipe use 2 tbsp ground flax meal mixed with 6 tbsp water. Allow to sit for 5 minutes before adding in place of the eggs.
- Dairy free: Switch out the Greek yogurt for dairy free yogurt.
- Sweet potato: Pureed sweet potato can be used in place of pumpkin.
How To Make Protein Pumpkin Bread
- Add wet ingredients. Add all wet ingredients to a large bowl.
- Mix wet ingredients. Mix until fully smooth and combined.
- Mix dry ingredients. Combine all dry ingredients in a medium bowl and whisk together.
- Combine wet and dry ingredients. Mix the wet and dry ingredients together thoroughly until fully combined.
- Pour. Pour batter into prepared loaf pan lined with parchment paper. Note: You can also spray with non-stick cooking spray but I find the parchment paper prevents over browning.
- Bake. Bake at 325 degrees for 50-55 minutes. Top will be golden brown and a toothpick should come out clean. Cool for 10 minutes before transferring to a wire rack to cool.
How to Store
- Room temperature or fridge: Store leftovers in an airtight container or bag for up to 5 days.
- Freezer:
- Whole loaf: Cool to room temperature and wrap tightly in plastic wrap. Place in a freezer bag and freeze up to 2 months.
- Slices: Cool to room temperature and slice. Arrange slices in a single layer on a baking sheet and freeze about 2 hours until firm. Wrap each slice in plastic wrap, then place in a freezer-safe bag for up to 2 months.
Jamie’s Tips
Tips for Success
- Don’t over mix. Mix the wet and dry ingredients gently until just combined. Too much mixing can negatively affect the texture.
- Watch the browning. This bread can brown a bit quickly (especially the top of the bread). To prevent this, use parchment paper to line your pan. I also recommend checking around the 35 minute mark for over browning. If it’s looking like it’s browning too fast, lightly tent with aluminum foil.
- Use aluminum. For the most even baking (and to keep the edges from overcooking) I recommend using a light colored aluminum bread pan if you have one.
- DIY pumpkin pie spice. If you don’t have any, make your own from individual spices. For this recipe use ¾ tsp cinnamon, ⅛ tsp ground ginger, ⅛ tsp ground nutmeg and a tiny pinch of ground cloves.
More Pumpkin Recipes
If you’ve made and loved this Protein Pumpkin Bread or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Pumpkin Bread
Moist pumpkin bread made with wholesome ingredients and packed with protein!
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour, "golden wheat"
- 1/2 cup vanilla protein powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2-2/3 cups chocolate chips, or minis
Wet ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F. Arrange oven rack to a low middle position.
- Prepare a loaf pan by lining with parchment paper. (Note: You can also lightly spray with oil but I prefer parchment paper because it helps to keep the bottom from over browning).
- In a medium bowl combine all dry ingredients with a whisk.
- In a separate bowl combine all wet ingredients and whisk together until smooth.
- Combine wet and dry ingredients together and mix until just combined. Do not overmix.
- Pour batter into a loaf pan. Bake in the oven for 50-55 minutes or until a toothpick or fork comes out clean in the center. Note: If you’re finding that your top is browning quickly, lightly cover the bread at the 35 minute mark with aluminum foil.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
Serving: 1slice | Calories: 248kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 268mg | Potassium: 229mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
