If you like pumpkin bread and have always wanted a healthier alternative then this high fiber, quick, and delicious Protein Pumpkin Bread recipe has your name on it!
Here is the recipe:
- 1/2 Cup (40g) Rolled Oats
- 12 Tablespoons (84g) Coconut Flour
- 4 Scoops (120g) Vanilla Protein Powder
- 4 Tablespoons (26g) Flaxseed Meal
- 1/3 Cup Sweetener
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Pumpkin Pie Spice
- 2 Cups (488g) Pure Pumpkin
- 1/4 Cup (61g) Unsweetened Apple Sauce
- 6 Tablespoons (92g) Liquid Egg Whites (or 2 Large Egg Whites)
- 3 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
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
Combine all of your ingredients into a food processor (if you decide to use a bowl just make sure you turn your Rolled Oats into oat flour before mixing everything together). Process everything together while scraping down the sides if need be. Take out 2 bread pans, coat them with some non-stick cooking spray, and then evenly distribute your mix into them. Top your bread with whatever you want. Bake on 325°F/162°C for 25:00-30:00. Mouthgasm!
Tips:
- Top with some fat free cream cheese!
- Put them in the fridge and it should last between 5-7 days!
Thanks Brother for all your awesome recipes…best Protein recipes out there without a doubt…
Thanks
Kris
Thanks Kris!
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.
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?
It shouldn’t be that dry. What kind of powder did you use?
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?
Hi Anna! Sure, you could definitely do that 🙂