High Protein Pumpkin Bread (Fall Favorite, 15g Protein)

The moment I took my first bite of this moist and aromatic High Protein Pumpkin Bread, I knew it was going to be a game-changer for my family’s fall breakfast routine – the combination of warm spices, velvety pumpkin puree, and subtle sweetness had me hooked!

I still remember the afternoon I first made this bread, it was a crisp October day, and I had just picked up a fresh can of pumpkin puree from the farmer’s market; the smell of cinnamon and nutmeg instantly transported me back to my childhood, and I knew I had to share this recipe with my loved ones.

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It wasn’t long before this High Protein Pumpkin Bread (Fall Favorite, 15g Protein) quickly became a cherished family favorite.

Why You’ll Love This High Protein Pumpkin Bread (Fall Favorite, 15g Protein)

The tender crumb and delicate crust provide a satisfying texture contrast.
The harmonious blend of warm spices, including cinnamon, nutmeg, and ginger, creates a cozy and inviting flavor profile.
This bread is ready in just 50 minutes, making it an ideal breakfast or snack solution for busy mornings.
The foolproof recipe ensures consistent results, even for novice bakers.
Perfect for a family breakfast, brunch gathering, or as a thoughtful gift for friends and neighbors.

Ingredients You’ll Need

1 1/2 cups almond flour
1/2 cup canned pumpkin puree
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
4 large eggs

2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sweetener (such as Swerve or Erythritol)
1/2 cup chopped walnuts (optional)

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The protein powder and almond flour provide a boost of protein and a delicate nutty flavor, while the pumpkin puree adds natural sweetness and creamy texture.

Expert Tips for the Best High Protein Pumpkin Bread (Fall Favorite, 15g Protein)

Don’t overmix the batter, as this can lead to a dense bread.
Use high-quality protein powder for the best flavor and texture.
Add a sprinkle of cinnamon on top of the bread before baking for an extra crunchy topping.
Check for doneness by inserting a toothpick into the center of the bread; it should come out clean.
Make ahead and store in an airtight container for up to 3 days or freeze for up to 2 months.

Variations and Substitutions

For a gluten-free version, swap almond flour with coconut flour; for a different protein source, try using peanut butter or Greek yogurt; and for a bold flavor twist, add a handful of dark chocolate chips.

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How to Store and Reheat

Store in an airtight container in the fridge for up to 3 days and reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-7 minutes. Freeze for up to 2 months and thaw at room temperature.

Frequently Asked Questions

Can I make this bread without protein powder?

Yes, you can omit the protein powder or substitute it with an additional 1/2 cup almond flour.

How do I ensure the bread is cooked through?

Insert a toothpick into the center of the bread; if it comes out clean, it’s done.

Can I freeze this bread?

Yes, freeze for up to 2 months and thaw at room temperature.

I hope you love this High Protein Pumpkin Bread (Fall Favorite, 15g Protein) as much as my family does – give it a try and let me know what you think!

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