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    Home > Blog > Pumpkin Protein Recipes

    Protein Pumpkin Bread (Easy, Healthy)

    Published: Aug 14, 2025 · By Andréa Marchese · This post may contain affiliate links ·

    Jump to Recipe
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins, with text overlay.
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins, with text overlay.
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins, with text overlay.
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins, with text overlay.
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins, with text overlay.

    This high protein pumpkin bread is the ultimate healthy fall bake. This easy recipe creates a surprisingly moist loaf that tastes like traditional pumpkin bread. This healthy recipe is also gluten-free, macro-friendly, and great for meal prep, making it the perfect protein snack for pumpkin season!

    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins.

    Ingredients

    We're boosting the protein in this pumpkin bread with protein powder and Greek yogurt, and sweetening the loaf with (low glycemic) coconut sugar.

    • 1 cup pumpkin (240g)
    • ¼ cup nonfat Greek yogurt (57g)
    • ½ cup coconut sugar (96g)
    • 1 teaspoon vanilla extract
    • ¼ cup light olive oil (56g)
    • 1 large egg
    • 1 cup oat flour (120g), can be made from blending rolled oats in a high speed blender
    • ¾ cup unflavored whey protein concentrate (60g)
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoons pumpkin spice  
    ingredients for protein pumpkin bread, labeled.

    I recommend whey protein concentrate for baking (instead of whey protein isolate) because the texture will be better. I used unflavored here, but a lightly flavored vanilla will also work.

    This recipe was developed for whey protein powder, and I do not recommend subbing other types of protein powder.

    I used light olive oil here, but any kind of oil for baking will work.

    I used (gluten free) oat flour here, and I do not recommend substituting with all-purpose flour. Doing so would give a much more dense, tough pumpkin bread. Other gluten-free flours (without added gums) should also work here.

    I used coconut sugar here because it is unprocessed and low glycemic. Substituting regular sugar would be fine here. Sugar substitutes like granulated erythritol would work texturally, but you'll notice a big difference in taste.

    Recipe Variations

    Pumpkin Banana Bread: Turn this into protein pumpkin banana bread by using ½ cup pumpkin and 1 ½ mashed bananas (in place of the 1 cup pumpkin in this recipe).

    Chocolate Chip Pumpkin Bread: Add ¾ cup sugar free chocolate chips to this pumpkin protein bread for a delicious and healthy chocolate chip protein pumpkin bread.

    Pumpkin Zucchini Bread: Turn this into protein pumpkin zucchini bread by using ½ cup pumpkin and 1 small zucchini, grated (in place of the 1 cup pumpkin in this recipe).

    Cranberry Pecan Pumpkin Bread: Add ⅓ cup dried cranberries and ⅓ cup chopped pecans for a delicious fall treat!

    Pumpkin Muffins: Bake the batter in a muffin pan for protein pumpkin muffins. Check on them after 20 minutes (I'll update this with an exact time ASAP!).

    How to Make Protein Pumpkin Bread

    Step 1: Preheat oven to 325F (163C) and spray a loaf pan with non-stick cooking spray.

    Step 2: Mix pumpkin, yogurt, coconut sugar, and vanilla until combined.

    Step 3: Add olive oil and egg. Mix well.

    Step 4: Add oat flour, whey protein, baking powder, baking soda, and pumpkin spice. Mix well.

    Step 5: Pour batter into prepared pan.

    unbaked pumpkin protein bread in a glass loaf pan.

    Step 6: Bake for 35-40 minutes or until a toothpick inserted comes out clean.

    Step 7: Let cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack before slicing.

    loaf of high protein pumpkin bread on a wire cooling rack surrounded by decorative mini pumpkins.
    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins.
    Protein Powder Pumpkin Bread

    Pro Tip

    Don't overbake! The bake time for this healthy protein pumpkin bread is a bit less than our protein banana bread and protein zucchini bread because the pumpkin is more condensed (has less moisture) than the banana or zucchini.

    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins.
    Pumpkin Bread with Protein Powder

    FAQ

    Can I use a different protein powder in this pumpkin protein bread?

    This recipe was developed for whey protein powder, and I do not recommend subbing other types of protein powder. Whey/casein blends would make the pumpkin bread too dry, and plant based protein powders would probably make it too wet and dense (and it wouldn't taste as good).

    How can I make this whey protein pumpkin bread gluten free?

    Be sure to use gluten free oat flour (or process gluten free rolled oats in a blender to make flour).

    Can I freeze this protein pumpkin loaf?

    Yes! This protein pumpkin bread freezes well. Freeze as a whole loaf or in individual slices wrapped in plastic wrap and then in a freezer ziploc bag.

    Celebrate pumpkin season with this delicious healthy pumpkin bread. Let us know how you like it in the comments!

    Recipe

    sliced loaf of high protein pumpkin bread on a cutting board surrounded by decorative mini pumpkins.

    Protein Pumpkin Bread Recipe

    Andréa Marchese
    Moist and delicious pumpkin bread made with whey protein powder. Tastes like a traditional recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Servings 8 slices

    Equipment

    • loaf pan mine is 8 ½ in x 4.5 in x 2.5 in pyrex loaf pan
    • non-stick cooking spray or parchment paper to line the pan
    • large mixing bowl
    • whisk or fork, to mix the batter
    • rubber spatula to get all the batter out of the bowl
    • wire rack for cooling

    Ingredients

    • 1 cup (240 g) pumpkin canned
    • ¼ cup (57 g) nonfat Greek yogurt
    • ½ cup (96 g) coconut sugar
    • 1 teaspoon vanilla extract
    • ¼ cup (56 g) light olive oil
    • 1 large egg
    • 1 cup (120 g) oat flour can be made from blending rolled oats in a high speed blender
    • ¾ cup (60 g) unflavored whey protein concentrate or vanilla flavored
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoons pumpkin spice

    Instructions
     

    • Preheat oven to 325F (163C) and spray a loaf pan with non-stick cooking spray.
    • Mix pumpkin, yogurt, coconut sugar, and vanilla until combined.
      1 cup (240 g) pumpkin, ¼ cup (57 g) nonfat Greek yogurt, ½ cup (96 g) coconut sugar, 1 teaspoon vanilla extract
    • Add olive oil and egg. Mix well.
      ¼ cup (56 g) light olive oil, 1 large egg
    • Add oat flour, whey protein, baking powder, baking soda, and cinnamon. Mix well.
      1 cup (120 g) oat flour, ¾ cup (60 g) unflavored whey protein concentrate, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons pumpkin spice
    • Pour into prepared loaf pan.
    • Bake for 35-40 minutes or until a toothpick inserted comes out clean.
    • Let cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack before slicing.

    Notes

    I recommend whey protein concentrate for baking (instead of whey protein isolate) because the texture will be better. I used unflavored here, but a lightly flavored vanilla will also work.
    This recipe was developed for whey protein powder, and I do not recommend subbing other types of protein powder.
    I used light olive oil here, but any kind of oil for baking will work.
    I used (gluten free) oat flour here, and I do not recommend substituting with all-purpose flour. Doing so would give a much more dense, tough pumpkin bread. Other gluten-free flours (without added gums) should also work here.
    I used coconut sugar here because it is unprocessed and low glycemic. Substituting regular sugar would be fine here. Sugar substitutes like granulated erythritol would work texturally, but you'll notice a big difference in taste.
    RECIPE VARIATIONS:
    Pumpkin Banana Bread: Turn this into protein pumpkin banana bread by using ½ cup pumpkin and 1 ½ mashed bananas (in place of the 1 cup pumpkin in this recipe).
    Chocolate Chip Pumpkin Bread: Add ¾ cup sugar free chocolate chips to this pumpkin protein bread for a delicious and healthy chocolate chip protein pumpkin bread.
    Pumpkin Zucchini Bread: Turn this into protein pumpkin zucchini bread by using ½ cup pumpkin and 1 small zucchini, grated (in place of the 1 cup pumpkin in this recipe).
    Cranberry Pecan Pumpkin Bread: Add ⅓ cup dried cranberries and ⅓ cup chopped pecans for a delicious fall treat!
    Pumpkin Muffins: Bake the batter in a muffin pan for protein pumpkin muffins. Check on them after 20 minutes (I'll update this with an exact time ASAP!).
    PRO TIP:
    Don't overbake! The bake time for this healthy protein pumpkin bread is a bit less than our protein banana bread and protein zucchini bread because the pumpkin is more condensed (has less moisture) than the banana or zucchini.
    STORAGE:
    Store in an airtight container in the refrigerator. To freeze, wrap in plastic wrap (whole or as individual slices) and place in a freezer ziploc bag.

    Nutrition

    Serving: 1/8 recipe | Calories: 225kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Fiber: 3g | Sugar: 13g
    Tried this recipe?Please consider leaving a review!

    More pumpkin protein recipes

    Feeling all the fall feels? Try these delicious high protein pumpkin recipes:

    • Pumpkin Protein Cheesecake - so creamy and flavorful!
    • Protein Pumpkin Pie - low calorie and delicious!
    • Pumpkin Kale Protein Pizza with Pignoli - great flavor combo!
    • Pumpkin Protein Cookies - easy and so yummy!

    And find our whole collection here: Pumpkin Protein Recipes

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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