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Protein Pumpkin Bread

This Protein Pumpkin Bread is a soft, moist, and healthy fall treat made with pumpkin purée, almond flour, oats, and protein powder. It’s naturally gluten-free, dairy-free, and lightly sweetened, making it the perfect nutritious snack, breakfast, or sugar-free dessert. If you’re looking for sugar free fall recipes, gluten free snacks to make, or a high-protein breakfast option, this pumpkin loaf is exactly what you need. Easy to make, packed with nutrition, and full of warm autumn flavors—this will quickly become a seasonal favorite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • Almond flour
  • Rolled oats or oat flour certified gluten-free if needed
  • Protein powder vanilla or unflavored
  • Baking powder
  • Baking soda
  • Cinnamon
  • Pumpkin pie spice
  • Salt
  • Wet Ingredients
  • Pumpkin purée
  • Eggs or flax eggs
  • Maple syrup or sugar-free syrup
  • Dairy-free milk
  • Vanilla extract
  • Optional Add-Ins
  • Chocolate chips
  • Pumpkin seeds
  • Chopped nuts
  • Dried fruit

Method
 

  1. Preheat the Oven
  2. Heat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  3. Mix Wet Ingredients
  4. In a large bowl, whisk together pumpkin purée, eggs, maple syrup, dairy-free milk, and vanilla.
  5. Add Dry Ingredients
  6. Stir in the almond flour, oats or oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  7. Fold in Optional Add-ins
  8. Add chocolate chips, nuts, or pumpkin seeds if you like extra texture.
  9. Bake
  10. Pour the batter into the loaf pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool Completely
  12. Allow the bread to cool fully before slicing to keep it firm and moist.

Notes

  • Use a protein powder that bakes well (pea, whey, or plant-based blends).
  • Don’t overmix; stir until just combined.
  • If the batter is too thick, add 1–2 tablespoons more milk.
  • For nut-free: replace almond flour with oat flour.
  • Let it cool completely to avoid crumbling.
  • Store slices in the refrigerator for up to 5 days or freeze for 3 months.