Gluten-Free Pumpkin Protein Bread With Protein Powder

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 With Protein Powder

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

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Cooling time 30

Total Time 1 15

Servings

Calories 257kcal

Author Shelby Stover

Equipment

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.

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.

If you're unable to use Botanica protein powder, I'd suggest using Naked Nutrition Vanilla Pea Protein.

To make this pumpkin bread with Equip Protein (which is a beef-based protein), you'll want to omit the tapioca flour but instead add ½ cup gluten-free baking flour. Equip protein is the best-tasting protein I've found (code mamabear if you want to try) but it doesn't bind/replace flour the way a vegan protein will. This will also give you 13 grams of protein per serving.

Want more protein ideas? This 100 grams of protein playbook shows you how to hit daily goals without overthinking it.

Nutrition