Protein Pumpkin Bread Recipe That’s Easy and Delicious

As the crisp autumn air rolls in and pumpkin spice everything takes center stage, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread filling your kitchen. But what if you could enjoy this classic treat without compromising your fitness goals?

Enter Protein Pumpkin Bread—a deliciously moist, nutrient-packed twist on the traditional favorite. This recipe combines the warm flavors of pumpkin and spices with the added benefit of protein to keep you energized and satisfied longer.

Whether you’re looking for a wholesome breakfast, a post-workout snack, or a guilt-free dessert, this protein pumpkin bread recipe is your new go-to. It’s easy to make, uses simple ingredients, and can be customized to your taste preferences.

Plus, it’s perfect for sharing with friends and family during the holiday season or anytime you crave a cozy, healthy treat.

Why You’ll Love This Recipe

This protein pumpkin bread is a game-changer for several reasons. First, it’s packed with high-quality protein from sources like Greek yogurt and protein powder, making it a balanced option that supports muscle recovery and keeps hunger at bay.

Second, it uses wholesome ingredients—like canned pumpkin, whole wheat flour, and natural sweeteners—to provide fiber, vitamins, and minerals. The blend of warm spices, including cinnamon and nutmeg, adds incredible depth of flavor, making each bite irresistibly aromatic and comforting.

Finally, it’s incredibly versatile. Whether you want to add nuts, chocolate chips, or swap ingredients to suit dietary needs, this recipe adapts easily.

Best of all, it’s moist, tender, and perfectly spiced without being overly sweet, so it can be enjoyed any time of day.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup plain Greek yogurt (for moisture and protein)
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour (or oat flour for gluten-free)
• 1/2 cup vanilla whey or plant-based protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional add-ins: 1/2 cup chopped walnuts, pecans, or dark chocolate chips

Equipment

• 9×5 inch loaf pan
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Cooling rack

Instructions

1. Preheat oven to 350°F (175°C). Grease your loaf pan with cooking spray or line it with parchment paper for easy removal.
2. Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth and well combined.
3. Mix dry ingredients: In a separate bowl, sift together the whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
5. Add optional add-ins: Fold in walnuts, pecans, or chocolate chips if desired.
6. Pour batter into loaf pan: Spread evenly and smooth the top with a spatula.
7. Bake: Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
9. Slice and enjoy! For best flavor and texture, store wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Tips & Variations

“For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a plant-based protein powder.”

Experiment with spices to suit your palate—try adding ginger or allspice for a different pumpkin spice profile. If you prefer a sweeter bread, increase the maple syrup by 1-2 tablespoons.

To boost fiber, consider adding 2 tablespoons of ground flaxseed or chia seeds. For extra moisture, swirl in a few tablespoons of unsweetened applesauce or mashed banana.

You can also turn this into muffins by dividing the batter into a lined muffin tin and baking for 18-22 minutes at 350°F.

Nutrition Facts

Serving Suggestions

Enjoy a warm slice of this protein pumpkin bread plain or topped with a smear of almond butter or cream cheese for extra richness. It pairs beautifully with a hot cup of coffee, chai tea, or your favorite latte.

For a wholesome breakfast, serve alongside scrambled eggs or a smoothie bowl. Leftovers make a convenient snack for on-the-go or a midday pick-me-up.

Try toasting slices lightly for a crisp exterior and enhanced flavor—perfect for spreading with a little honey or nut butter.

Conclusion

This protein pumpkin bread recipe is a perfect harmony of health and indulgence. With its moist texture, rich pumpkin flavor, and added protein punch, it’s a versatile treat that fits seamlessly into your active lifestyle.

Whether you’re meal prepping for the week, looking for a nutritious snack, or simply craving some autumnal comfort food, this recipe has you covered.

By using wholesome ingredients and simple steps, you can whip up this delicious bread in under an hour with minimal fuss. Don’t forget to customize it to your liking with nuts, spices, or sweet add-ins.

We hope this recipe becomes a staple in your kitchen and brings warmth and wellness to your day!

For more wholesome baking inspiration, check out our Healthy Banana Bread, Oatmeal Protein Cookies, and Pumpkin Spice Muffins recipes.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Protein Pumpkin Bread”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful pumpkin bread packed with protein for a healthy snack. Perfect for breakfast or an energy boost anytime.”, “prepTime”: “PT15M”, “cookTime”: “PT50M”, “totalTime”: “PT65M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 cup canned pumpkin puree”, “2 large eggs”, “1/2 cup vanilla protein powder”, “3/4 cup whole wheat flour”, “1/4 cup almond flour”, “1/4 cup maple syrup”, “1/4 cup unsweetened almond milk”, “1/2 teaspoon baking soda”, “1/2 teaspoon baking powder”, “1 teaspoon cinnamon”, “1/2 teaspoon nutmeg”, “1/4 teaspoon salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a loaf pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together pumpkin puree, eggs, maple syrup, and almond milk.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix protein powder, whole wheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared loaf pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 50 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool before slicing and serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “12 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}