This pumpkin protein bread is made with almond flour and protein powder, sweetened with maple syrup and has a dense, moist texture. This loaf is gluten free, dairy free and paleo friendly.
I love a good pumpkin bread....but one that's tasty AND packed with protein?! You can definitely count me in!
This pumpkin protein bread is the perfect loaf to make ahead for the week. Enjoy as a high protein snack or side to breakfast.
Not only is this pumpkin loaf protein rich, but it's also gluten free, dairy free and paleo friendly. It's made with almond flour and pea protein, sweetened with maple syrup and has a rich pumpkin flavor.
Why You'll Love this Pumpkin Protein Bread
- gluten free and grain free - made with almond flour and pea protein
- paleo friendly - contains simple, wholesome ingredients
- dairy free - great for anyone with a dairy allergy or intolerance
- easy to make - an easy, one bowl pumpkin bread recipe
- high in protein - a great way to increase your protein intake
Ingredients
This healthy pumpkin protein bread requires 12 simple ingredients. Here's a list of what you'll need:
- blanched almond flour - to make this recipe gluten free and paleo friendly, I used almond flour. Tigernut flour should work as an appropriate nut free substitute.
- protein powder - I recommend pea protein for this recipe. Pea protein is very absorbent, so other protein powders may not work well.
- pumpkin pie spice - for added pumpkin flavor. You can swap this with cinnamon if you prefer.
- baking powder - I make my own paleo baking powder to keep my recipes grain free and corn free. However, any baking powder will work.
- baking soda - to add a bit of rise in the loaf.
- salt - enhances the flavors.
- pumpkin puree - I used canned organic pumpkin puree, which tends to be thicker than non-organic brands. That being said, any pumpkin puree should work, it just might result in a slight change in bread texture.
- eggs - not only do these increase the protein content, but they provide structure for the bread. I don't recommend an egg substitute.
- egg whites - to further increase the protein content.
- maple syrup - to sweeten the loaf. Any liquid sweetener may be used instead.
- water - to help thin the batter, as pea protein is very absorbent. If you're testing this recipe with another type of protein powder, you may not need any water.
- vanilla extract - for added flavor
Tips and Tricks
- Use Pea Protein - pea protein is very absorbent, so using another type of protein powder may not yield desirable results.
- Use a grain free baking powder - to keep this recipe paleo friendly and grain free, use a grain free baking powder like my homemade baking powder or Otto's baking powder.
How to Make Pumpkin Protein Bread
This is a one bowl bread recipe - super easy! Here are the step by step instructions:
- First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Combine the dry ingredients.
- Mix in the wet ingredients.
- Pour the batter into your lined loaf pan. Then bake at 350 degrees for 60 minutes.
- After baking, cool the loaf for 5-10 minutes in the baking pan, then transfer it to a wire cooling rack.
Storage
This loaf is moist and is best kept in an airtight container in the fridge. It will last well up to one week.
Recipe Alterations and Additions
- Swap the pumpkin pie spice for cinnamon or mix in a dash of nutmeg and ground cloves.
- Add mix-ins to the batter like chocolate chips or chopped nuts.
- Top the loaf with a cream cheese frosting.
FAQ
If you cut the loaf into 10 slices, each slice contains 8.7 grams of protein. In addition, each slice has 133 calories, 7.1 grams of fat and 9.8 grams of carbs.
Egg whites help with the texture and structure of the loaf, while increasing the protein content. You can omit them if necessary, but it will change the texture.
More Recipes Using Pea Protein
Looking for other recipes like this? Try these:
Pumpkin Protein Bread (Gluten Free)
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8" x 4" loaf 1x
Description
This pumpkin protein bread is made with almond flour and pea protein. It's gluten free, dairy free and paleo friendly.
Ingredients
- 1 cup almond flour (95g)
- ½ cup protein powder (50g)*
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup organic pumpkin puree
- 3 large eggs
- ¼ cup egg whites
- ¼ cup maple syrup
- ¼ cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients.
- Whisk in the wet ingredients. The batter is fairly thick.
- Pour the batter into your lined loaf pan.
- Place in the oven and bake at 350 degrees F for 60 minutes.
- After baking, cool the loaf for 5-10 minutes in the pan, then transfer to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
*I recommend a pea protein for this recipe. I used Nuzest vanilla pea protein.
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: 133
- Fat: 7.1 g
- Carbohydrates: 9.8 g
- Protein: 8.7 g
Katie
My family and I love this bread! Enjoy!
Kelsey
Am I able to swap tigernut flour for the almond flour and arrowroot for the tapioca in the baking recipes? Thank you!
Katie
Tigernut flour will work as a replacement for most almond flour recipes, with just a slight change in taste and texture. Arrowroot and tapioca starch are nearly always interchangeable with no noticeable difference.
Hannah
If i use coconut flour instead of almond, do i need to adjust the amount/add a liquid ?
Katie
Hi! You can't sub almond flour with coconut flour. They have such different baking properties and won't result in the same loaf.
Mickey
Can I just use a whole egg instead of egg whites?
Katie
That should be okay. You can also just leave out the egg whites (no substitution). It changes the texture a little, but the loaf still works.
Julie
This is a delicious reczipe. I make it every week. I usually add an extra scoop of protein and bake it in an 8X8 cake pan
Katie
So glad you love it! Thank you for the review 🙂