Cozy, soft, and spiced just right, this Pumpkin Protein Bread is what chilly fall mornings dream of. Lightened up with almond flour, vegan protein powder, and warm pumpkin spice, it’s the perfect balance of comfort and fuel. It’s high-protein, gluten-free, and so good you’ll want it with every cup of coffee this season.
"...I just made it last night and it turned out great!! I ate it for breakfast this morning warmed up and it was great! Def going to save this to make again."
- Macy
A Quick Look At The Recipe
- ⏲️Ready In: 45 Minutes
- 👪Serves: 7
- 🍽 Calories and Protein: 257 kcals and 12 grams of protein
- 📋 Main Ingredients: Almond flour, vegan protein powder, pumpkin puree, pumpkin spice, and honey.
- 📖 Dietary Notes: Dairy-free and gluten-free
- ⭐ Why You'll Love It: It’s everything you crave in a cozy fall treat, soft, sweet, and secretly packed with protein to fuel your day.
Soft, sweet, and full of that classic fall flavor, this healthy twist on traditional pumpkin spice bread is naturally gluten-free, dairy-free, and surprisingly energizing. It’s the kind of snack you can enjoy with a dairy-free maple latte or bring to a get-together; either way, it disappears fast, just like this pumpkin protein pudding.
Inside the SMASH at-home workout program, I’ve been using this gluten-free protein pumpkin bread with clients who want something comforting that also fuels their goals. It’s the kind of recipe that fits into your routine without feeling like a “health food.” Learn more about the benefits of a high-protein diet and why you might want to amp it up, too!
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💭Why You'll Love This Recipe
Easy to make: Everything is just whipped up in one bowl and poured into a loaf pan. Super simple.
Allergy-friendly: The protein pumpkin loaf is naturally dairy-free and gluten-free, and could be made paleo depending on the protein powder used.
Pure comfort: There's nothing more cozy than pumpkin spic,e and this pumpkin bread with protein powder makes you want to curl up with a slice every day (kinda like these gluten-free pumpkin donuts)
Ingredients and Substitutions
This protein pumpkin bread is made mostly with gluten-free pantry staples. So, if you’re stocked up you’ll have everything you need already.
Almond flour: You want to use almond flour not almond meal or it’ll have a grittier texture (learn the difference between almond flour and almond meal).
Tapioca flour: This is a paleo binder, and though there’s only a little bit, it helps the bread from crumbling. Arrowroot powder could possibly be used instead.
Vegan vanilla protein powder: The kind of protein you choose will impact the taste and texture of the high-protein pumpkin bread recipe, just like with pumpkin protein muffins. Learn more about how to choose a protein powder. And if you’re new to baking with powders, here are 35 vegan protein powder recipes that show you how versatile it can be
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.
Make it paleo: Choose a paleo-approved protein powder and know the texture may be different, denser. Otherwise, it will just be dairy-free and gluten-free.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Though this healthy pumpkin bread recipe is delicious as is, there are a few ways to switch up the flavor when you want to try something new. Below are a few favorites:
Chocolate pumpkin bread: As simple as using chocolate protein powder in place of vanilla for a rich chocolate taste. Adding in some chocolate chips doesn't hurt!
Frosting: Drizzle the finished bread with dairy-free cream cheese frosting or dairy-free caramel sauce with coconut milk for a dessert twist. Make sure the gluten-free pumpkin protein bread has cooled fully first though.
Crunch: Add some toasted pecans into the batter for an extra crunch. Pistachios are wonderful too!
Toppings: Sprinkle some chopped nuts, large flaked coconut, or a cinnamon and cane sugar combo on the top before baking.
Important Teaching Tips
The protein pumpkin bread needs to cool fully in the oven to finish baking and to firm up; don’t remove it early.
If you’re using a fermented protein powder, you’ll want to add 1-2 tablespoons of dairy-free milk to the batter. Otherwise, the pumpkin loaf will come out too dense.
Store it in the fridge for 3-5 days in an airtight container or freeze it wrapped in plastic wrap and in a freezer-safe bag for up to 2 months. Let it thaw overnight in the fridge when ready.
Tastes best when eaten at room temperature with some dairy-free butter or peanut butter melted on top.
How To Make Protein Pumpkin Bread
Step 1: In a large bowl, combine all the wet ingredients and mix until smooth.
Step 2: Add in the dry ingredients and mix again.
Step 3: Mix until completely combined and let it sit for a moment or two to thicken.
Step 4: Line an 8x3 loaf pan with parchment paper and pour in the batter. Smooth it out and top with any toppings before baking.
Which Protein Powder To Choose
I like this gluten-free pumpkin bread best when made with Botanica Vanilla Protein Powder. It gives it a sweet flavor but keeps the bread itself light.
Botanica protein is made from a blend of proteins from rice, quinoa, and coconut milk powder and is, truthfully, one of the best vegan protein powders.
For anyone just starting with protein powder, Botanica Protein Powder is a wonderful one, though Orgain Protein is very similar. I haven't tried this protein bread with beef protein powder yet, which is my new go-to, but I'll let you know when I do.
Want more ideas? This 100 grams of protein playbook shows you how to hit daily goals without overthinking it.
Protein Pumpkin Bread FAQs
Canned pumpkin is naturally gluten-free because pumpkin itself doesn’t contain gluten. However, make sure not to get pumpkin pie filling before checking the ingredients.
Depending on the pumpkin bread recipe, it can be part of a healthy diet. This high-protein pumpkin bread comes with a whopping 12 grams of protein, making it a great recipe for weight loss or muscle gain.
Protein pumpkin bread will become dry when it is either overbaked or the protein powder absorbs too much liquid. If your protein powder is fermented, it will absorb more liquid than normal, and the ratios need to be adjusted.
To make pumpkin bread with protein powder into muffins, line a muffin tin and fill the liners only ⅔ of the way full with batter. Then, bake in the oven for 20-25 minutes, checking multiple times in the last five minutes so that they don't burn. Use the toothpick test to check for doneness.
Other High-Protein Pumpkin Recipes
If you tried this Protein Pumpkin Bread Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Gluten-Free Pumpkin Protein Bread
Video
Ingredients
- 1.25 cup Almond flour
- ½ cup Vegan vanilla protein powder
- ½ cup Pumpkin puree
- 2 Eggs
- 1 teaspoon Cinnamon
- ¼ teaspoon Pumpkin pie spice
- 2 tbs Avocado oil
- ⅓ cup Honey
- 1 teaspoon Baking powder
- 1.5 tbs Tapioca flour
Instructions
- Preheat the oven to 350 degrees Fahernheit.
- In a large bowl, combine all the wet ingredients and mix until smooth.
- Add in the dry ingredients and mix again.
- Line an 8x3 loaf pan with parchment paper and pour in the pumpkin bread batter.
- Smooth it out.
- Sprinkle any additional toppings on top and press in.
- Bake the healthy pumpkin bread for 40 minutes, turn the oven off, and let cool fully.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Anonymous says
Thank you for sharing this recipe
Isaac Rodriguez says
Pardon me if I missed it but did you I did not see a oven temperature in which to bake the bread. Just saw the 40 min bake time.
fitasamamabear says
Ah thanks for the catch apparently it didn't copy over. Temp is 350F - appreciate this so much!
Emily Ames says
I’m sure I’m missing it, but I’ve read through the recipe several times and can’ find the oven temp. What temp do you bake this at?
Thank you! Can’t wait to make this recipe.
fitasamamabear says
Ah thanks for the catch it didn't copy over! Temp is 350F - appreciate this!
Protima says
What could I replace for protein powder?
fitasamamabear says
In this recipe it would be tricky, you'd have to use collagen powder + a bit of flour as the protein powder helps bind/thicken it.
Macy says
I wanted to make some recipes that were higher protein (trying to increase my protein intake) and this pumpkin protein bread was on my list to make. I just made it last night and it turned out great!! I ate it for breakfast this morning warmed up and it was great! Def going to save this to make again.
fitasamamabear says
Ah I'm so happy! Helping women get more protein in their diet is my jam!
Nicole says
These almond pumpkin protein muffins hit the spot! Perfect for a quick, healthy snack. A new favorite in my kitchen.
fitasamamabear says
Yay!
Ryley says
This was so moist and delicious! I love the added protein too. Will definitely make this Pumpkin Bread again.
fitasamamabear says
Can't go wrong with extra protein!
Jan says
The first time I made this I totally spaced on the tapioca flour. It came out a little crumbly but still delicious. I recently made it again (but actually followed the recipe lol) and it was PERFECT. Now all I need is for it to stop being 100 degrees outside so I'm not sweating while I eat my delicious pumpkin bread and enjoy the fall vibes.
fitasamamabear says
Haha yea the tapioca flour does have a purpose, still yummy but the texture gets funky lol it'll be the best thing to curl up with when the weather switches!
Ariel says
I love how I didn't go into a carb coma after eating a few slices of this! It was SO good and so easy.
fitasamamabear says
Hehe it's the sneaky nutrients!