Protein Pumpkin Bread

12 Pieces122 cals

Seasonal cravings got you down? Try our Protein Pumpkin Bread! This high protein bread recipe is packed with seasonal flavor, super easy to make, and a great healthier alternative to pumpkin bread!

I’m using a food processor to make this recipe but a blender or even just a regular mixing bowl will work too.

If you’re not using either a food processor or blender, make sure you turn your rolled oats into oat flour prior to adding them in.

Add right into whatever you’re using 1/2 cup of rolled oats, 12 tablespoons of coconut flour, 1 large whole egg, 2 large egg whites or 6 tablespoons of liquid egg whites, 1 teaspoon of vanilla extract, 2 teaspoons of ground cinnamon, 2 teaspoons of pumpkin pie spice, 2 cups of pumpkin puree, 1/4 cup of unsweetened apple sauce, 1/3 cup of your choice sweetener, 4 scoops of a vanilla protein powder, 4 tablespoons of flaxseed meal, 3 teaspoons of baking powder, and 1 teaspoon of baking soda.

Did you know that coconut flour is a great source of fiber with 5 grams for every 60 calories?

Process, blend, or mix everything together while occasionally scraping down the sides. You’ll know it’s done when your protein pumpkin bread mix is smooth.

Homemade Pumpkin Pie Spice

*Double or triple this recipe as needed and store whatever you have leftover for next time!

  • 1 1/2 Tablespoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger & Nutmeg
  • 1/2 Teaspoon Ground Allspice & Cloves

Take out 2 bread pans for a thin bread or 1 for a thicker bread and coat them/it with some non-stick cooking spray.

Pour your mix in and top it with some nuts, raisins, sprinkles, or sugar free chocolate chips like I did today! Let us know what you topped yours with in the comments below.

Put your bread into the oven on 325F/162C for around 25-30 minutes or until your bread passes the toothpick test.

What’s the toothpick test? When you insert a toothpick into the middle of your bread and it comes out clean.

Remove your protein pumpkin bread from the oven, let it cool, cut it into 12 slices, and top your slice.

Healthy Bread Topping Ideas

Keep your seasonal cravings going with some of our Protein Pumpkin Pancakes!

Protein Pumpkin Bread Recipe

Protein Pumpkin Bread

Satisfy those seasonal cravings with our Protein Pumpkin Bread! This high protein bread recipe is easy to make and packed with pumpkin flavor.
4.8 from 5 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: healthy pumpkin bread, protein pumpkin bread, pumpkin bread
Servings: 12 Pieces
Calories: 122kcal
Cost: $2.70
Course: Dessert
Cuisine: American
Keyword: healthy pumpkin bread, protein pumpkin bread, pumpkin bread
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 Pieces
Calories: 122kcal
Cost: $2.70

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients

  • ½ Cup Rolled Oats - 40g
  • 12 Tablespoons Coconut Flour - 84g
  • 4 Scoops Protein Powder - 120g Vanilla
  • 4 Tablespoons Flaxseed Meal - 26g
  • Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Large Whole Egg
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Pumpkin Pie Spice
  • 2 Cups Pumpkin Puree - 488g
  • ¼ Cup Unsweetened Apple Sauce - 61g
  • 6 Tablespoons Liquid Egg Whites - 92g (or 2 Large Egg Whites)
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda

Instructions

  • Combine all of your ingredients into a food processor
  • Process everything together
  • Take out 2 bread pans and coat them with some non-stick cooking spray
  • Evenly distribute your mix into them
  • Top your bread with whatever you want
  • Bake on 325F/162C for 25-30 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1464
  • Fat: 36g
  • Saturated Fat: 14g
  • Sodium: 1021mg
  • Carbs: 134g
  • Fiber: 63g
  • Sugar: 39g
  • Protein: 151g
 
Calories in each piece (if you make 12):
  • Calories: 122
  • Fat: 3g
  • Saturated Fat: 1.1g
  • Sodium: 85mg
  • Carbs: 11.1g
  • Fiber: 5.2g
  • Sugar: 3.2g
  • Protein: 12.5g

Nutrition

Calories: 122kcal | Carbohydrates: 11.1g | Protein: 12.5g | Fat: 3g | Saturated Fat: 1.1g | Sodium: 85mg | Fiber: 5.2g | Sugar: 3.2g

7 Comments

  1. Anna on November 13, 2016 at 12:00 am

    First thank you SO MUCH for this! I adore pumpkin bread and now it has more protein. Win!

    Second, is it advisable to substitute whole wheat flour or even almond flour for the coconut flour?

  2. JKS on October 26, 2015 at 12:00 am

    The recipe comes out fairly dry and crumbly before baking – I know typical pumpkin bread is pretty runny before putting it into the loaf pans. Is this recipe intended to be drier?

  3. Rhino on October 19, 2015 at 12:00 am

    Made these last night but used a 12 opening mini loaf pan instead, turned out great! Have 12 protein packed mini loaves ready to go for the week.

  4. kris on October 9, 2014 at 12:00 am

    Thanks Brother for all your awesome recipes…best Protein recipes out there without a doubt…

    Thanks

    Kris

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