Easy Pumpkin Protein Bread (Gluten-Free)

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.

Indulge in the best of both worlds with this pumpkin bread recipe!

It's soft, sweet, and a healthy version of a classic.

As a Certified Nutrition Coach, I’ve been using this pumpkin protein bread myself and with my clients in the SMASH workout program to help them both reenergize and fuel up post-workout.

Need help in gaining some energy? Check these mom-inspired meal plans that map out everything you need to increase energy and still hit your goals.

Ingredients You Need

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: this keeps the pumpkin protein bread light though make sure not to use almond meal or it’ll have a grittier texture (learn the difference between almond flour and almond meal).

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

Vegan vanilla protein powder: the kind of protein you choose will impact the taste and texture of the pumpkin loaf. Learn more about how to choose a protein powder.

For the loaf to be paleo, make sure to choose a paleo-approved protein powder. Otherwise, it will just be dairy-free and gluten-free.

Avocado oil: any oil should work with the exception of coconut oil.

Eggs: any you have in your fridge will work though I haven’t tried any egg replacers.

Maple syrup: a classic for pumpkin season, real maple syrup blends so perfectly with

Pumpkin pie spice: use store-bought or make your own for maximum flavor.

Cinnamon: an extra pinch gives a tiny bit more comfort.

Baking powder: you definitely need the powder for this recipe and not baking soda.

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.

How To Make It

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 at 350F, turn the oven off, and let cool fully.

Step By Step Photos

Topping The Pumpkin Loaf

The best part about making your own pumpkin protein bread is that you can add in or top it with whatever you’re enjoying!

Some of our favorites have been:

• Chopped pecans
• Chocolate chips
• Cinnamon + cane sugar sprinkled on top
• Dairy-free caramel sauce

Though we add the pecans and chocolate chips into the mix, you can use them just on top as well.

For the dairy-free caramel sauce, you’ll want to drizzle that on after it cools fully.

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.

You can add pecans or chocolate chips on top prior to baking.

Store it in the fridge for 3-5 days in an airtight container.

Tastes best eaten at room temperature with some dairy-free butter or peanut butter melted on.

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.

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 taste-wise.

They make their blend in small batches and have won multiple functional foods awards.

For anyone just starting with protein powder, Botanica Protein Powder is a wonderful one though I do believe you can only get it in Canada currently.

Remember, for the loaf to be paleo, make sure to choose a paleo-approved protein powder. Otherwise it will just be dairy-free and gluten-free.

Unleash Your Energy

The ultimate roundup of high-protein snack recipes for hectic lifestyles. 

Trying to lose weight postpartum and not feel ravenous was frustrating with my first.

It took a whole other pregnancy for me to realize that eating more protein was the “secret” solution.

Unfortunately, living off eggs and chicken breasts sucked after a while.

The solution? I started creating high-protein recipes that tasted more like dessert to help boost my intake.

Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.

I gave the protein bars to a friend of mine with a gluten allergy; I usually can't give her the food I make so I saved these for her. She absolutely loved them, she said most of the protein bars she eats are way too dry but these were great! - Ste

The Protein Power Snack Ebook for busy moms has sixteen, easy-to-make recipes all with 17 grams of protein or more. Many of them can be made ahead of time for grab-and-go days!

They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.

Plus, a two-day meal plan to show you how to eat over 100 grams of protein per day.. and not hate food. This is what I have all my clients start with.

Frequently Asked Questions About Making A Gluten-Free Pumpkin Loaf

Other Pumpkin Spice Recipes You’ll Love

• Gluten-free pumpkin waffles
• Pumpkin pancakes
• Pumpkin pie smoothie
• High protein snack recipes

Shelby aka Mama Bear