You'll love this healthy, moist, spice-filled protein pumpkin bread! It's perfectly sweet but not overly so and topped with crunchy turbinado sugar and pumpkin seeds.
Need a healthy pumpkin recipe? Try this warm, comforting, spiced-filled Protein Pumpkin Bread!
It's perfect for the fall season and a treat I've been enjoying daily with a cup of tea. This perfectly sweet bread is delicious plain, and even better with a pat of butter.
Plus, it's super easy to make with wholesome ingredients. Here's what you'll need.
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Ingredients and Substitutions
- Whole Wheat Pastry Flour- Or all-purpose flour.
- Vanilla Protein Powder- For best results, I recommend using this plant-based protein powder. You can substitute a different vanilla plant-based protein powder, although I can't guarantee the same results.
- Granulated Sweetener of Choice- You will need one cup of your favorite sweetener. You can use regular granulated sugar, brown sugar, or coconut sugar. Or, feel free to use a granulated sugar replacement such as Erythritol. I like to use a 50/50 combo of coconut sugar and Stevia. To sweeten your bread like mine, use ½ of coconut sugar and 12 packets of Stevia in the Raw.
- Cornstarch- Feel free to substitute arrowroot in place of cornstarch.
- Cinnamon and Pumpkin Pie Spice- I used store-bought pumpkin pie spice. Here is a recipe for homemade pumpkin pie spice.
- Pumpkin Puree- Be sure to use plain pumpkin puree, not pumpkin pie filling. Canned works great.
Instructions
This is a super simple recipe. No special equipment is required- just a loaf pan and some mixing bowls.
Follow these instructions.
Prep pan and oven- Preheat the oven to 350ºF and position the rack in the center of the oven. Spray a 9x5 loaf pan with non-stick spray or line it with parchment paper. Set aside.
Mix the dry ingredients- In a large bowl, whisk together the flour, protein powder, granulated sweetener, cornstarch, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients- In a medium-sized bowl, whisk together the pumpkin puree, water, eggs, and melted butter.
Mix the wet and dry together- Pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or large spoon until smooth and well incorporated. Do not over-mix.
Bake- Pour the batter into the prepared loaf pan and sprinkle with the pumpkin seeds and turbinado if desired. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
FAQS
Yes! You can freeze the entire loaf or individual slices by wrapping the bread in plastic wrap and placing it in freezer bags. It will stay good for up to three months.
I used a plant-based protein powder, which is more absorbent than whey protein. If you choose to substitute whey protein, add an extra tablespoon of flour or cornstarch. It may also affect your baking time, so keep a close watch on your bread. It's done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Yes! This recipe doesn't use a whole can of pumpkin puree. You can freeze the leftovers for up to four months. Or even better, use it in this Pumpkin Breakfast Pudding Recipe.
Want more quick bread recipes?
Check these out!
Hawaiian Banana Bread (Healthy)
Blender Banana Bread (Healthy)
Chocolate Banana Protein Muffins
📖 Recipe
Protein Pumpkin Bread
Ingredients
Pumpkin Bread
- 1 and ¼ cups whole wheat pastry flour or all-purpose flour
- ½ cup vanilla protein powder* see notes
- 1 cup granulated sweetener of choice* see notes
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree*
- ½ cup water
- 2 large eggs buy organic, pasture-raised if you can
- ¼ cup butter melted, grass-fed is best
For topping (optional)
- 2 tablespoons pumpkin seeds
- 1 tablespoon turbinado (sugar in the raw)
Instructions
- Preheat the oven to 350ºF and position the rack in the center of the oven. Spray a 9x5 loaf pan with non-stick spray or line it with parchment paper. Set aside.
- In a large bowl, whisk together the flour, protein powder, granulated sweetener, cornstarch, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium-sized bowl, whisk together the pumpkin puree, water, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or large spoon until smooth and well incorporated. Do not over-mix.
- Pour the batter into the prepared loaf pan and sprinkle with the pumpkin seeds and turbinado if desired. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Slice and enjoy!
thehealingconnective.com says
Crystal this looks so good! I can't wait to try it!
Padma says
Ah! This bread looks so inviting! Love pumpkin bread and I cannot eat to make this.