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Home » Healthy Recipes » Gluten Free Dairy Free Desserts » Easy Pumpkin Protein Bread (Gluten-Free)

Easy Pumpkin Protein Bread (Gluten-Free)

09/04/2023 by fitasamamabear

Jump to Recipe

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.

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Pumpkin protein bread in slices on a wooden cutting board with almonds, linens, a pumpkin and honey stick around it. this …

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.

You’ll fall in love with this pumpkin spice recipe because it’s:

  • 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 (these gluten-free pumpkin donuts are too!)

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.

Multiple ingredients to make pumpkin protein loaf in measuring cups with text labels over top.

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

Honey being poured into a steel bowl with pumpkin puree and oil.
Steel bowl with vegan protein powder and almond flour in it with blue and yellow linens behind it.
Steel bowl with raw batter for healthy pumpkin bread in it with blue and yellow linens behind it.
Hand dropping chopped almonds onto a raw pumpkin loaf in a baking pan.

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.

Pumpkin protein bread in slices on a wooden cutting board with almonds, linens, a pumpkin and honey stick around it.

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
Ebook cover of two fingers setting down homemade protein bars with text about the best protein snacks for moms.

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.

GRAB THE EBOOK NOW

Frequently Asked Questions About Making A Gluten-Free Pumpkin Loaf

Is canned pumpkin puree gluten-free?

Because pumpkin naturally doesn’t contain gluten, the canned pumpkin puree you buy at the store is gluten-free. However, make sure not to get pumpkin pie filling before checking the ingredients.

Is pumpkin bread good for you?

 Depending on the pumpkin bread recipe it can be part of a healthy diet. This high protein pumpkin bread comes with a whopping 15 grams of protein making it a great recipe for weight loss or muscle gain.

Healthy pumpkin bread in slices on a cutting board and around it with peanut butter on the side.

Other Pumpkin Spice Recipes You’ll Love

  • Gluten-free pumpkin waffles
  • Pumpkin pancakes
  • Pumpkin pie smoothie
  • High protein snack recipes
Pumpkin protein bread in slices on a wooden cutting board with almonds, linens, a pumpkin and honey stick around it.

Gluten-Free Pumpkin Protein Bread

Cozy up with this pumpkin protein bread made with all the classic flavor of pumpkin spice you love. Made with a blend of almond flour, vegan protein powder, and the classic flavor of pumpkin spice, this gluten-free pumpkin bread is great for giving you fuel and comfort.
5 from 68 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Cooling time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 7
Calories 257 kcal

Equipment

  • 1 7x3 Baking Loaf Pan
  • Measuring Cups and Spoons
  • 1 Large mixing bowl

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.
    Honey being poured into a steel bowl with pumpkin puree and oil.
  • Add in the dry ingredients and mix again.
    Steel bowl with vegan protein powder and almond flour in it with blue and yellow linens behind it.
  • 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.
    Hand dropping chopped almonds onto a raw pumpkin loaf in a baking pan.
  • Bake the healthy pumpkin bread for 40 minutes, turn the oven off, and let cool fully.

Video

Notes

The protein pumpkin loaf needs to cool fully in the oven to finish baking and to firm up, don’t remove it early.
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.
You can add pecans or chocolate chips on top prior to baking.
If you're unable to use Botanica protein powder, I'd suggest using Naked Nutrition Vanilla Pea Protein.
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.
Likewise, make sure to use a paleo protein powder if you need it.
Disclaimer:

Nutrition values are estimates only, using online calculators. Please verify using your own data"

Nutrition

Calories: 257kcalCarbohydrates: 21gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 47mgSodium: 97mgPotassium: 122mgFiber: 3gSugar: 15gVitamin A: 2792IUVitamin C: 1mgCalcium: 87mgIron: 3mg
Keyword pumpkin
Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

Shelby aka Mama Bear

fitasamamabear

Meet Shelby – a Certified Strength & Conditioning Specialist (CSCS) and Certified Nutrition Coach (PN1) who has spent the last 10 years teaching women how to show up for their goals.

A previous smoker and fast-food junkie turned into a super fit mom of 3, her website, Fitasamamabear.com is a crucial resource for busy moms who need help making fitness and healthy living practical.

See author's posts

More Gluten Free Dairy Free Desserts

  • Gluten-Free Pumpkin Donuts (High Protein)
  • Apple Mug Cake (No Egg!)
  • Chocolate Chip Mug Cake (High Protein)
  • Homemade Ice Cream Bars (High Protein, Dairy-Free)

Reader Interactions

Comments

  1. Ariel

    September 07, 2023 at 2:52 pm

    5 stars
    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.

    Reply
    • fitasamamabear

      September 08, 2023 at 12:02 pm

      Hehe it's the sneaky nutrients!

      Reply
  2. Jan

    September 07, 2023 at 4:19 pm

    5 stars
    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.

    Reply
    • fitasamamabear

      September 08, 2023 at 12:03 pm

      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!

      Reply
  3. Ryley

    September 07, 2023 at 4:37 pm

    5 stars
    This was so moist and delicious! I love the added protein too. Will definitely make this Pumpkin Bread again.

    Reply
    • fitasamamabear

      September 08, 2023 at 12:03 pm

      Can't go wrong with extra protein!

      Reply
  4. Nicole

    September 07, 2023 at 5:18 pm

    5 stars
    These almond pumpkin protein muffins hit the spot! Perfect for a quick, healthy snack. A new favorite in my kitchen.

    Reply
    • fitasamamabear

      September 08, 2023 at 12:03 pm

      Yay!

      Reply
  5. Macy

    September 07, 2023 at 6:04 pm

    5 stars
    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.

    Reply
    • fitasamamabear

      September 08, 2023 at 12:04 pm

      Ah I'm so happy! Helping women get more protein in their diet is my jam!

      Reply
  6. Protima

    September 12, 2023 at 11:50 am

    What could I replace for protein powder?

    Reply
    • fitasamamabear

      September 15, 2023 at 7:45 am

      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.

      Reply
  7. Emily Ames

    September 16, 2023 at 7:13 pm

    5 stars
    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.

    Reply
    • fitasamamabear

      September 18, 2023 at 10:03 am

      Ah thanks for the catch it didn't copy over! Temp is 350F - appreciate this!

      Reply
  8. Isaac Rodriguez

    September 18, 2023 at 1:49 am

    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.

    Reply
    • fitasamamabear

      September 18, 2023 at 10:03 am

      Ah thanks for the catch apparently it didn't copy over. Temp is 350F - appreciate this so much!

      Reply

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DISCLAIMERS As an Amazon Associate I earn from qualifying purchases.The content on Fit as a Mama Bear is provided for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented here. Statements on this website have not been evaluated by the Food and Drug Administration. No products mentioned are intended to diagnose, treat, cure or prevent disease.

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Two images of healthy pumpkin bread in slices on a wooden cutting board with text between them.
Pumpkin protein loaf baked in a pachment paper lined pan with peanut butter, a honey stick and linens around it and text on the image.
Pumpkin protein bread in slices on a wooden cutting board with almonds, linens, a pumpkin and honey stick around it and text on the image.