HIGH PROTEIN PUMPKIN BREAD
This delicious and moist pumpkin bread is a perfect guilt-free indulgence, delivering an impressive 26g of protein per slice to fuel your day. Rich in high-quality protein and wholesome ingredients, it offers a satisfying balance of macros that can support muscle recovery and keep you energized. The tender crumb is infused with warm pumpkin spices, creating a comforting aroma and a melt-in-your-mouth texture that’s both hearty and delicately sweet. Whether enjoyed as a post-workout snack, a nutritious breakfast, or a wholesome treat on the go, it’s versatile enough to fit into any meal plan. For added convenience, this bread makes excellent meal prep, staying fresh for several days when stored properly. It’s naturally gluten-free if you use almond or coconut flour, and vegan options are easy to achieve with plant-based protein powders and egg substitutes. For the best results, be sure to measure ingredients carefully and avoid overmixing to keep the bread light and fluffy. A slice of this pumpkin bread not only satisfies your taste buds but also helps you stay on track with your high-protein goals.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 250g pumpkin puree
- 120g vanilla whey protein powder
- 70g almond flour
- 3 large eggs
- 50g coconut sugar
- 50ml melted coconut oil
- 1.5 tsp pumpkin pie spice
- 1 tsp baking soda
STEP-BY-STEP INSTRUCTIONS
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, and melted coconut oil.
Combine Dry Ingredients
In a separate bowl, combine the whey protein powder, almond flour, pumpkin pie spice, and baking soda.
Create Batter
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Bake
Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Down
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
TROUBLESHOOTING GUIDE
Slice is too dry
Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.
Not rising properly
Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.
Gummy texture in center
This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.
Too dense
Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.
SUBSTITUTION MATRIX
| Original | Swap With | Macro Impact |
|---|---|---|
| Whey Protein | Casein or Pea Protein | +10% Liquid Required |
| Greek Yogurt | Cottage Cheese (Blended) | Higher Protein + Sodium |
| Oat Flour | Gluten-Free 1-to-1 Blend | Neutral |
| Liquid Egg Whites | 2 Whole Eggs | +10g Fat / +90 Cal |
NUTRITION FACTS
12 slices per container
Serving size 1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
PRO TIPS
Store in an airtight container at room temperature for up to 5 days.
For best results, use a kitchen scale to measure ingredients in grams.
Let cool completely before storing to prevent sogginess.
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