HIGH PROTEIN PUMPKIN BREAD
(MACRO-VERIFIED)
Protein
26G
Calories
230
Prep Time
15M
Bake Time
35M
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. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 bread
Amount per serving
Calories
230
Total Fat 9g
12%
Total Carbohydrate 20g
7%
Dietary Fiber 5g
18%
Total Sugars 8g
Protein 26g
52%
*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.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, and melted coconut oil.
In a separate bowl, combine the whey protein powder, almond flour, pumpkin pie spice, and baking soda.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
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.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
TROUBLESHOOTING
My breads are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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