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!

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
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.
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.
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.
FAQ
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).
Be sure to use gluten free oat flour (or process gluten free rolled oats in a blender to make flour).
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
Protein Pumpkin Bread Recipe
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
- 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
Nutrition
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