Protein Pumpkin Bread Recipe

Overhead shot of healthy pumpkin bread recipe cut into slices over a white rectangular plate with pumpkins in the background

Pumpkin protein bread is the perfect 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.

Course Dessert

Cuisine American

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

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 164kcal

Author Samantha Rowland

Ingredients

1 can pumpkin puree
4 large egg whites
⅓ cup almond flour
3 servings vegan protein powder
2 tablespoons oat flour (or tigernut flour for grain free)
2 tablespoons maple syrup
2 tablespoons almond butter
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
⅓ cup dairy free dark chocolate chips
⅓ 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.
1 can pumpkin puree, 4 large egg whites
Add the almond flour, vanilla protien powder, oat flour (or tigernut flour), maple syrup, almond butter, cinnamon and vanilla extract. Stir well until fully incorporated.
⅓ cup almond flour, 3 servings vegan protein powder, 2 tablespoons oat flour (or tigernut flour for grain free), 2 tablespoons maple syrup, 2 tablespoons almond butter, 1 tablespoon cinnamon, 1 teaspoon vanilla extract
Add the baking powder, half of the chocolate chips and half of the chopped pecans. Stir well
1 teaspoon baking powder, ⅓ cup dairy free dark chocolate chips, ⅓ cup chopped pecans
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.

Video

Notes

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.

Nutrition