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.

As a Certified Nutrition Coach, I strive to help clients find the balance between eating fueling, high protein food and ENJOYING what they eat. This protein pumpkin bread does just that.

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

It's soft, sweet, and a healthy version of a classic pumpkin spice recipe everyone loves.

Enjoy it as a treat any day of the week or bring it to your next get-together and watch as everyone gobbles it up!

As a 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. Learn more about the benefits of a high protein diet and why you want to amp it up!

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 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 bread from crumbling.

Vegan vanilla protein powder: the kind of protein you choose will impact the taste and texture of the high protein bread recipe. 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.

Topping The Pumpkin Bread

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
• Cinnamon + cane sugar sprinkled on top
• Dairy-free caramel sauce

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.

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.

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

Bread 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 for a dessert twist.

Crunch: Add some toasted pecans into the batter for an extra crunch. Pistachios are wonderful too!

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.

Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).

Grab the eBook

Frequently Asked Questions About Making A Gluten-Free Pumpkin Loaf

Other Pumpkin Spice Recipes You’ll Love

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

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 7 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

Video

Equipment

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

Ingredients

  

1x2x3x

• 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

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

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