Protein Pumpkin Bread

This protein pumpkin bread is a tasty, wholesome treat packed with protein and made from simple, nourishing ingredients. It’s perfect for breakfast, a midday snack, or really any time you need a little pick-me-up!

I already have a simple healthy pumpkin bread that uses only five ingredients and is vegan, but I wanted to create a protein pumpkin bread that packs a little extra punch to my mornings.

If you’re all about pumpkin everything this season, you simply have to give my high-protein double chocolate pumpkin bread a try. It perfectly satisfies that fall craving with a rich and comforting flavor.

Rather than pumpkin spice lattes, I’ve switched to my pumpkin protein shake for a satisfying, nutrient-rich start to my day. And don’t forget to check out my Chocolate Chip Protein Banana Bread for another crowd-pleasing baked good.

While you’re here, you might also enjoy my roundup of 22 Low Carb Pumpkin Recipes That Are Perfect for Fall along with these tasty Low Carb Pumpkin Muffins.

Instructions

• First, preheat your oven to 350°F and line a standard loaf pan with parchment paper. Don’t forget to spray it lightly with cooking spray so your bread won’t stick. Set this aside while you mix.
• In a large bowl, throw in your oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir everything together using either a hand mixer or a sturdy wooden spoon until it’s just combined. Then gently fold in the chocolate chips, but keep a few aside to sprinkle on top later.
• Pour this lovely batter into your prepared pan, smoothing the top a bit. Sprinkle those reserved chocolate chips over the top to make it look extra inviting.
• Bake your bread for about 35 to 45 minutes. Start checking around the 35-minute mark by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
• Once done, take it out and let it cool to room temperature before slicing. If you’re in a hurry, pop the loaf onto a wire rack to cool faster.

Nutrition

This protein pumpkin bread brings the comforting, cozy flavors of classic pumpkin loaf but elevates it with a satisfying protein punch. Using pantry staples like oat flour, pumpkin puree, Greek yogurt, eggs, and vanilla protein powder, this simple one-bowl recipe works great for a speedy weekday breakfast or a relaxed weekend treat.

You’ll get a moist, tender loaf that’s dotted with melty dark chocolate chips and infused with warm, aromatic spices. Each slice offers roughly 7 grams of protein to fuel your day. Here’s a quick look at the highlights:

• Easy-to-find, wholesome ingredients probably already in your kitchen.
• Straightforward one-bowl prep with no tricky steps.
• Flexible baking — make it as a loaf or as muffins, and it freezes perfectly for busy mornings.
• Options for dietary swaps like gluten-free oat flour or dairy-free yogurt and protein powder.

Why You’ll Love It

This protein pumpkin bread brings together all the best parts of fall baking with a healthy twist. It nails that classic pumpkin bread taste but adds protein to keep you full and energized. The recipe is built on simple staples — oat flour, pumpkin puree, creamy Greek yogurt, eggs, and vanilla protein powder — so it’s an easy, fuss-free bake you can feel good about.

Here’s why this loaf deserves a spot in your rotation:

• Enjoy about 7 grams of protein per slice — an awesome option for breakfast or a post-workout snack.
• Made with wholesome ingredients and easy to make gluten-free with certified oat flour.
• Super versatile — bake it as a loaf, or turn it into muffins for quick grab-and-go portions.
• Freezer-friendly, so you can stash extra slices and save time later.
• Decadent yet light enough, with pumpkin and just the right touch of dark chocolate chips — and if you love that combo, try these Pumpkin Chocolate Chip Cookies.

Ingredients and Measurements

• 1 ¼ cup oat flour (measure by scooping and leveling, don’t pack it down)
• 1 cup pumpkin puree (don’t use pumpkin pie filling because of the added sugars and spices)
• ¾ cup Greek yogurt
• 2 large eggs
• ½ cup packed vanilla protein powder
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup dark chocolate chips

Mixing and Baking Instructions

1. Preheat oven to 350°F; line a standard loaf pan with parchment paper and spray lightly with non-stick cooking spray.
2. In a large bowl combine oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda.

3. Stir the mixture with a hand mixer or wooden spoon until just combined (do not overmix).

   

4. Gently fold in the dark chocolate chips, reserving a few to sprinkle on top.
5. Pour the batter into the prepared pan, smooth the top, and sprinkle reserved chocolate chips over the surface.
6. If making muffins instead of a loaf: grease a muffin tin, fill each cup evenly with batter, and bake at 350°F for 18–22 minutes.
7. Bake the loaf for 35–45 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
8. Remove the bread from the oven and cool to room temperature on a wire rack before slicing.

Tips for Best Results

If you don’t have pumpkin pie spice on hand, feel free to mix up your own blend with cinnamon, ginger, nutmeg, cloves, and allspice — it’s easy and fresh-tasting, and works perfectly in fluffy, soft pumpkin cinnamon rolls.

To keep this pumpkin bread gluten free, make sure your oat flour is certified gluten free. That tiny swap makes a big difference.

If you’d rather make pumpkin protein muffins instead, simply grease a muffin tin, fill each cup evenly with batter, and bake for 18–22 minutes at 350°F. Perfect for breakfast on the go! Craving a richer loaf? Try our cream cheese–filled pumpkin bread.

Swap Ideas and Add-Ins

• Change up the protein powder: switch vanilla for chocolate or unflavored to alter the taste. If you use a plant-based protein, you might need to add a bit more pumpkin or yogurt to keep the batter moist.
• Skip the chocolate chips? Try folding in chopped nuts like pecans, walnuts, or almonds for a nice crunch, or toss in pepitas for a nutty twist.
• To make muffins, just pour the batter into a greased muffin tin and bake at 350°F for 18 to 22 minutes—great for quick breakfast bites.
• If you want even more protein, stir in a few tablespoons of chia seeds or ground flax along with an extra tablespoon of liquid—this also boosts fiber.
• Dairy-free swap: use thick coconut or soy yogurt and a dairy-free protein powder, but keep in mind the texture and protein levels might change a bit.
• Experiment with spices by upping the pumpkin pie spice or adding a pinch of ginger or cardamom for an extra cozy flavor.
• Try mixing almond flour in for a nutty flavor by replacing up to a third of the oat flour; expect a slightly denser but delicious loaf.

Storing, Freezing, and Make-Ahead

Store leftover protein pumpkin bread airtight in the refrigerator for up to one week—so easy to slice off and enjoy throughout the week. For another sliceable, make-ahead fall loaf, try Cinnamon Apple Bread.

You can also freeze the whole loaf wrapped tightly in plastic wrap or aluminum foil.

I love slicing the loaf and freezing individual pieces for quick grab-and-go snacks or breakfast treats during busy mornings. If you like single-serve bakes for busy days, check out Baked Apple Cider Donuts.

PIN ME FOR LATER

Answers to Common Questions

• Q: Can I use canned pumpkin? A: Absolutely! Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices that can throw off the recipe. If you have extra puree, put it to good use in Swirled Pumpkin Cheesecake Bars.
• Q: Is this recipe gluten-free? A: It sure can be. Just use oat flour that’s certified gluten free to keep it safe for gluten-sensitive diets.
• Q: Can I make this vegan? A: The basic recipe isn’t vegan since it includes eggs and Greek yogurt. You could experiment with flax or chia eggs and thick dairy-free yogurt, but the texture and protein will change, and it might not rise quite the same.
• Q: How can I tell when the bread is done? A: The best way is to insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready! Expect around 35 to 45 minutes baking time at 350°F for a loaf.
• Q: Why might my loaf sink or be dense? A: Common reasons include overmixing the batter, too much liquid, using a heavy protein powder without adjusting moisture, or not baking it long enough. Remember to measure your oat flour carefully (don’t pack it) and mix just until combined.
• Q: What’s the best way to store leftovers? A: Keep your slices fresh in an airtight container in the fridge for up to a week. For longer storage, wrap individual slices tightly and freeze. When ready to eat, thaw in the fridge or at room temperature.
• Q: Can I swap out the mix-ins? A: Definitely! Mix things up by swapping chocolate chips for chopped nuts, dried fruit, or seeds to suit your taste.