High Protein Pumpkin Bread
MACRO-VERIFIED 26G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 bread

Amount per serving

Calories

230

% Daily Value*

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

1

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

2

In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, and melted coconut oil.

3

In a separate bowl, combine the whey protein powder, almond flour, pumpkin pie spice, and baking soda.

4

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

5

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.

6

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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