Protein Pumpkin Bread

This protein pumpkin bread is the best fall treat! With 8 grams of protein per slice, it’s the perfect macro-friendly snack for when the weather starts to get cold.

I love making pumpkin flavored baked goods. Pumpkin brownies and Pumpkin Spice Frappuccino’s are some of my favorites. But who doesn’t like a warm slice of pumpkin bread?

The key is using the right ingredients to keep the sugar content low, without sacrificing flavor. The best part is, this bread has plenty of protein and it’s still incredibly moist.

Top it off with a handful of chocolate chips and you’re all set! You can enjoy this protein pumpkin bread as a post-workout snack, or try it for breakfast with a cup of coffee.

Ingredients

• 1 1/2 cups flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 scoop unflavored casein protein
• 1 scoop Ghost Cinnabon protein
• 1 egg
• 1 can pure pumpkin
• 1/4 cup orange juice
• 1 cup sugar free maple syrup
• 2 tbsp milk chocolate chips

Optional topping: Whipped cream

Instructions

This protein pumpkin bread is so easy to make. All you need to do is mix the ingredients and let it bake in the oven. Scroll down to the recipe card for more detailed instructions. Here’s an overview of the general steps:

Begin by preheating your oven to 350° F. In a large bowl combine flour, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, salt, and protein powder. Mix everything together until no clumps remain.

In a separate bowl add egg, pumpkin, orange juice, and maple syrup. You can fold in the chocolate chips now, or top them off before placing the pumpkin bread in the oven.

Mix the wet ingredients and dry ingredients together with a rubber spatula, or a wooden spoon. There will be a few lumps, but make sure not to over-mix.

Then pour the batter into a loaf pan. Bake for 45 minutes at 350° F. The pumpkin bread will be done when a toothpick inserted in the center comes out mostly clean.

Allow the pumpkin bread to cool completely in the pan on a wire rack, before removing and slicing.

Frequently Asked Questions

• Does pumpkin bread need to be refrigerated?

This protein pumpkin bread does not need to be refrigerated. It will last at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.

• Does pumpkin bread have nuts?

There are no nuts in this pumpkin bread. In other words, this bread is perfect if you follow a nut free diet.

• Does pumpkin bread rise in the oven?

You might notice that this bread rises in the oven and flattens out when cooled. That’s because there is very little sugar in this recipe. Sugar affects moisture levels, texture, and structure.

• Does pumpkin bread have gluten?

If you use gluten-free flour, this protein pumpkin bread will not have gluten. That means it’s safe to eat if you have celiac disease, or if you’re someone who follows a gluten-free diet.