Protein Pumpkin Bread

5 from 3 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Keyword: Protein, Pumpkin

Servings:

Calories: 183kcal

Author: Crystal Yentzen

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!

Notes

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. If you substitute whey protein (less absorbent than plant-based), 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.

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.

Pumpkin Puree- Be sure to use plain pumpkin puree and not pumpkin pie filling.

Store your bread covered at room temperature for 3 days or in the refrigerator for up to a week.

Nutrition