If you love pumpkin bread but want a healthier option, this recipe is for you. It’s soft, full of warm spices, and made with oat flour, Greek yogurt, and vanilla protein powder for an extra protein boost. Perfect for a quick breakfast, snack, or post-workout treat.
Why We Love This Protein Pumpkin Bread
There’s a lot to love about this high-protein pumpkin loaf. It’s a fantastic way to celebrate fall flavors without derailing your health goals. Here are a few reasons it’s one of our go-to recipes:
- Protein-Packed: Each slice offers a boost of protein from Greek yogurt and protein powder, helping keep you full longer.
- Wholesome Ingredients: Made with oat flour, pumpkin puree, and natural spices—no white flour or unnecessary additives.
- Moist & Flavorful: Despite being healthy, the bread is moist, fluffy, and full of warm cinnamon and pumpkin pie spice flavors.
- Easy to Make: Just one bowl, a loaf pan, and under 15 minutes of prep—perfect for meal prep or spontaneous baking.
- Customizable: You can add nuts, seeds, or swap the chocolate chips for raisins or cranberries to suit your taste.
Whether you’re eating clean or just want to add more nutritious options into your diet, this bread hits the spot every time.
Ingredients
Here’s what you’ll need to make this nourishing protein pumpkin bread:
- 1 ¼ cups oat flour (scooped and leveled, not packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup Greek yogurt (plain or vanilla)
- 2 large eggs
- ½ cup vanilla-flavored protein powder
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup dark chocolate chips (plus extra for topping)
Directions
Follow these simple steps to whip up your protein-rich pumpkin bread:
Prep the oven and pan:
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly grease it with cooking spray.
Mix the batter:
In a large bowl, combine the oat flour, pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Use a hand mixer or wooden spoon to stir until just combined. Avoid overmixing.
Add the chocolate chips:
Gently fold in the dark chocolate chips, reserving a few to sprinkle on top of the loaf before baking.
Bake:
Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips on top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and enjoy:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
- Morning Boost: Pair a warm slice with a protein coffee or a smoothie for a filling breakfast.
- Afternoon Snack: Enjoy it cold or toasted with a dollop of nut butter or Greek yogurt.
- On the Go: Wrap individual slices and bring them to work, school, or the gym for a protein-rich snack anytime.
- Healthy Dessert: Serve with a drizzle of almond butter or a scoop of low-sugar vanilla ice cream for a sweet finish to your day.
Expert Tips
- Use ripe pumpkin puree: Fresh or canned is fine, but avoid watery or bland varieties for better flavor.
- Let it rest: Allow the loaf to cool fully before slicing to prevent crumbling and lock in moisture.
- Scoop & level flour: This ensures the correct measurement of oat flour and avoids a dry loaf.
- Test protein powder first: Some powders behave differently when baked. If your mix looks too thick or dry, add a splash of almond milk.
- Customize: Add chopped pecans, walnuts, sunflower seeds, or dried cranberries for more texture and flavor.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–6 days when stored in a sealed container.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Reheat in the microwave or toaster oven as needed.
Variations
Looking to mix it up? Try one of these tasty variations:
- Chocolate Protein Pumpkin Bread: Use chocolate protein powder instead of vanilla and add extra cocoa powder for a richer taste.
- Vegan Version: Substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a dairy-free yogurt.
- Nut-Free: Skip the chocolate chips and stir in shredded coconut or sunflower seeds instead.
- Sugar-Free: Use stevia-sweetened chocolate chips or omit them entirely if you prefer a lower sugar option.
- Mini Loaves or Muffins: Divide the batter into muffin tins or mini loaf pans and bake for 18–22 minutes, or until set.
Frequently Asked Questions
Can I use almond flour instead of oat flour?
Oat flour gives the best structure for this recipe. Almond flour is much heavier and may make the bread too dense. If you must substitute, try using a blend of almond and coconut flour and adjust the liquid slightly.
What type of protein powder is best?
A clean vanilla protein powder works best—whey, casein, or plant-based all work as long as they blend well. Avoid powders with heavy artificial sweeteners or gritty textures.
Is this bread gluten-free?
Yes, as long as you use certified gluten-free oat flour and protein powder. Always check labels to be sure.
Can I make this recipe dairy-free?
Yes! Use dairy-free yogurt and a plant-based protein powder, and substitute the chocolate chips for a dairy-free version like Enjoy Life.
How much protein is in each slice?
This will vary based on your protein powder, but each slice typically contains 8–12 grams of protein when using a high-quality protein powder and Greek yogurt.
Protein Pumpkin Bread
Ingredients
- 1 1/4 cups oat flour (scooped and leveled, not packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/2 cup vanilla-flavored protein powder
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly grease it with cooking spray.
- In a large bowl, combine oat flour, pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir until just combined.
- Gently fold in the dark chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle reserved chocolate chips on top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!