Healthy Pumpkin Bread Recipe (gluten free)

Pumpkin protein bread is the perfect way to satisfy your pumpkin cravings! This simple high protein pumpkin bread is so easy to make and only requires one mixing bowl! This healthy pumpkin bread is the perfect fall snack or dessert that is gluten free, vegetarian and low in sugar!

Why this recipe works:

• Packed with protein and fiber, this healthy pumpkin bread is made with good for you ingredients, but it’s so delicious you’d never guess it’s healthy!
• Perfect for breakfast, snacks or dessert! This pumpkin loaf is incredibly satisfying and flavorful, made with cinnamon, pecans and chocolate! 
• This protein packed pumpkin bread does great in the fridge or freezer, so it’s a great make ahead breakfast too! Each slice of pumpkin bread has 9 grams of protein and 3 grams of fiber so it will keep you feeling full and satisfied! 
• As a kid I loved adding a little butter to mom’s banana bread recipe after toasting it up in the toaster oven. See my protein banana bread recipe for a healthier version. Want to make this pumpkin bread extra special? Drizzle some maple syrup or slather it in almond butter to take this bread to another level.

What makes pumpkin bread healthy?

• Protein: This recipe gets its protein punch from  egg whites and vegan protein powder. Traditional pumpkin bread recipes are full of sugar and high in refined carbs, but this recipe replaces many of those refined carbs with protein powder. Protein is the most satisfying macronutrient and helps you build and retain your muscle mass! 
• Healthy fats: Almond flour and almond butter are great sources of healthy monounsaturated fats and a great source of Vitamin E and minerals like magnesium and manganese..
• Fiber: this bread has fiber (from pumpkin and tigernut flour)  to help you feel full and satisfied! 
  • Pumpkin: Full of fiber and rich in vitamin A, antioxidants, and immune-boosting vitamins.
  • Tigernut Flour:The tigernut is a root vegetable (like a sweet potato) that when dried, creates a flour much like all purpose flour. Tigernut flour is packed with fiber and is also  a prebiotic, which means it helps feed the healthy bacteria in your gut. Tigernut flour is grain free and gluten free and great for gluten free baking!
• Cinnamon: One of the healthiest spices on the planet! Cinnamon is thought to help lower blood sugar levels and reduces heart disease risk factors.

How to make high protein pumpkin bread:

Step 1: In a large glass bowl, add the pumpkin puree and egg whites and stir well until incorporated.

Step 2: Add the almond flour, vanilla protein powder, tigernut flour, maple syrup, almond butter, cinnamon and vanilla extract. Stir well until fully incorporated.

Step 3: Add the baking powder, half of the chocolate chips and half of the chopped pecans. Stir well

Step 4: Cut a sheet of parchment paper and place it inside a 8 x 4-inch loaf pan. Spray with non-stick spray to keep from sticking. 

Step 5: Add the batter to the loaf pan and top with the rest of the chocolate chips and chopped pecans. 

Step 6: Bake at 350F for 45 minutes. 

Step 7: After baking, let cool completely. Store in the fridge or in the freezer. 

Tip: This protein pumpkin bread is best once cooled completely after baking! It is also great warmed up in the toaster oven the next day! 

What are some other mix-ins for pumpkin protein bread?

• Raisins
• Cranberries
• Walnuts
• Pumpkin seeds
• Chopped dried figs

Can you freeze pumpkin bread after baking?

For the best texture, it’s best to store this healthy pumpkin bread in the refrigerator or in the freezer.

To store this healthy pumpkin bread in the freezer, slice it first and store the bread in individual bags or place a sheet of parchment paper or wax paper between the slices if you store it in a Tupperware or larger ziplock bag. This way you can easily take just 1 or 2 slices to defrost at once. Bread can be stored in the freezer for up to 1 month.

Tip: If serving from frozen, thaw at room temp or heat in microwave in 10 second increments.

How long can you store pumpkin bread in the fridge?

To store it in the refrigerator, keep it in Tupperware or a reusable food bag for up to 5 days. However, it’s never lasted this long in my house!

Substitutions:

Tigernut flower– If you do not have tigernut flour, you can use cassava flour (for another grain free option) or your favorite gluten free flour.I have not tested this recipe with coconut flour, but know that coconut flour absorbs a lot more liquid than traditional flour, so you may want to only use 1 tablespoon.

Almond Flour-Almond flour can also be replaced by cashew flour or sunflower seed meal if you have an allergy or intolerance to tree nuts. Also you can replace the almond flour with any gluten free flour of choice, just not coconut flour. 

Tip: You can make your own sunflower seed meal or almond flour at home! Simply add the seeds or nuts to a high speed blender or food processor and blend on high until it resembles almond flour. Just don’t let it blend to long or you will end up with butter! 

Canned pumpkin – you can also use canned butternut squash or canned sweet potato puree in place of pumpkin. Also, you can use fresh cooked pumpkin. You will need 2.5 cups of cooked and cooled, mashed sugar pumpkin.

Egg whites– Eggs give this recipe the “glue” to hold everything together. I have not had luck with replacing eggs in loaf recipes, typically they do not rise properly and they have to cook for 10-15 more minutes or more. If you want to replace the eggs, it might be better to make this recipe into muffins for the texture. To make vegan you can use 2 flax eggs (2 tbsp. flax + 1/3 cup water).

Maple Syrup– You can use honey,  coconut nectar or your favorite sugar free syrup in place of maple syrup.

Pecans– Can use pumpkin seeds, walnuts or chopped almonds instead of pecans.

Chocolate- You can omit the chocolate chips completely or you can replace them with raisins, dried cranberries, dried chopped figs or more nuts/seeds. 

Loaf Pan– This recipe can also be made in 2 smaller loaf pans or into 12 muffins.

What protein powder should you use to make protein pumpkin bread?

I used Nuzest vegan protein powder. I found Nuzest after finding out that the protein powder I was using previously was testing high for heavy metals. Nuzest grows their peas for the protein powder in an area in France that does not have issues with heavy metal in the soil, so I feel good about consuming it regularly. Also, Nuzest has very simple, clean ingredients. There are no sweeteners or artificial sweeteners, not even stevia. 

Substitutions for vegan recipe:

This recipe uses egg whites to bind the bread and help it rise. I have not tested this recipe for healthy pumpkin bread with an egg substitute, however, I think you could use 2 flax eggs (2 tbsp. flax + 1/3 cup water). However I have found that when baking bread with flax eggs, it often doesn’t rise as much and may take longer to cook through.

To help combat this, you can use 1 tbsp. apple cider vinegar + 1 tsp. baking soda to help the pumpkin bread rise, but I have not tried this.

Dairy-free chocolate chips – be sure to grab dairy free chocolate chips to keep this recipe dairy free and vegan.

Other healthy pumpkin recipes:

• Pumpkin sunflower seed butter
• Maple pumpkin butter

If you love this recipe, you should try these other high protein recipes:

• Protein Banana Bread
• High Protein Carrot Cake Banana Bread
• Blueberry Banana Bread (Single Serve)
• Chocolate Peanut Butter Banana Bread

What kitchen tools you will need to make this recipe:

• Loaf pan
• Parchment paper
• Dairy free chocolate chips
• Ceramic mixing bowl

★ Did you make this recipe? Please give it a star rating below!

Healthy Pumpkin Bread Recipe

Pumpkin protein bread is the perfect healthy way to get your fall flavor fix! This recipe is high in protein (9 grams per slice) and so easy to make! You only need one bowl! Gluten free, grain free, easy to make and low in carbs. 

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: gluten free pumpkin bread recipe, healthy pumpkin bread recipe, protein pumpkin bread, pumpkin protein bread

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

Servings: 10 servings

Author: Samantha Rowland

Guided Recipe Video

Ingredients

• 1 can pumpkin puree
• 4 large egg whites
• 1/3 cup almond flour
• 3 servings vegan protein powder - Nuzest
• 2 tbsp tigernut flour
• 2 tbsp maple syrup
• 2 tbsp almond butter
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/3 cup dairy free dark chocolate chips
• 1/3 cup chopped pecans

Instructions

• Preheat the oven to 350F
• In a large glass bowl, add the pumpkin puree and egg whites and stir well until incorporated.
• Add the almond flour, vanilla protien powder, tigernut flour, maple syrup, almond butter, cinnamon and vanilla extract. Stir well until fully incorporated.
• Add the baking powder, half of the chocolate chips and half of the chopped pecans. Stir well
• Cut a sheet of parchment paper and place it inside a 8 x 4-inch loaf pan. Spray with non-stick spray to keep from sticking. 
• Add the batter to the loaf pan and top with the rest of the chocolate chips and chopped pecans. 
• Bake at 350F for 45 minutes. 
• After baking, let cool completely. Store in the fridge or in the freezer. 

Notes

Substitutions

• Tigernut flour- you can use cassava flour (for another grain free option) or your favorite gluten free flour.I have not tested this recipe with coconut flour, but know that coconut flour absorbs a lot more liquid than traditional flour, so you may want to only use 1 tablespoon.
• Almond Flour-can also use cashew flour or sunflower seed meal if you have an allergy or intolerance to tree nuts. Also you can replace the almond flour with any gluten free flour of choice, just not coconut flour. 
• Tip: You can make your own sunflower seed meal or almond flour at home! Simply add the seeds or nuts to a high speed blender or food processor and blend on high until it resembles almond flour. Just don’t let it blend to long or you will end up with butter! 
• Canned pumpkin – you can also use canned butternut squash or canned sweet potato puree in place of pumpkin. Also, you can use fresh cooked pumpkin. You will need 2.5 cups of cooked and cooled, mashed sugar pumpkin.
• Egg- Eggs give this recipe the “glue” to hold everything together. I have not had luck with replacing eggs in loaf recipes, typically they do not rise properly and they have to cook for 10-15 more minutes or more. If you want to replace the eggs, it might be better to make this recipe into muffins for the texture. To make vegan you can use 2 flax eggs (2 tbsp. flax + 1/3 cup water).
• Maple Syrup- You can use honey, coconut nectar or your favorite low carb liquid sweetener.
• Pecans- Can use pumpkin seeds, chopped walnuts or almonds. 
• Chocolate- Raisins, cranberries, chopped dried figs or chopped nuts can be used.
• Loaf Pan- This recipe can also be made in 2 smaller loaf pans or into muffins.

Storage:

Fridge – up to 5 days in airtight container.

Freezer – up to 1 month. Be sure to slice the bread and put parchment paper or wax paper between slices to keep it from sticking together in the freezer.

See how I calculate food cost.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

164

Fat

 

8

g

Carbohydrates

 

14

g

Fiber

 

3

g

Sugar

 

8

g

Protein

 

9

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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