High Protein Pumpkin Loaf

Deliciously soft, you’ll want to cozy up with a coffee and this pumpkin protein bread on those chilly fall days.

Made with a blend of almond flour, vegan protein powder, and the classic flavor of pumpkin spice, this gluten-free pumpkin loaf is great for giving you fuel and comfort.

Easy to make Totally paleo dairy-free and gluten-free (depending on the protein powder you choose). Comforting thanks to the pumpkin spice High in protein to give you some fuel with your day

Ingredients You’ll Need

this keeps the pumpkin protein bread light though make sure not to use almond meal

Almond Flour

Vegan protein powder

the kind of protein you choose will impact the taste and texture of the pumpkin loaf.

Tapioca Flour

a paleo binder, though there’s only a little bit it helps the loaf from crumbling.

Pumpkin Puree

make sure not to use pumpkin pie filling or the sugar in the pumpkin bread or the recipe will be out of whack. You want just the puree.

The Basics

You also need staples like eggs, pumpkin spice, maple syrup, baking soda, and oil to get the best texture.

1. In a large bowl, combine all the wet ingredients and mix until smooth. 2. Add in the dry ingredients and mix again. 3. Line an 8x3 loaf pan with parchment paper and pour in the batter. 4. Smooth it out. 5. Bake for 40 minutes, turn the oven off, and let cool fully.

How To Make Pumpkin Bread

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