Protein Pumpkin Bread Recipe – Soft, Spiced Loaf With Extra Protein

Some recipes end up dog-eared in your kitchen notebook without you even planning it. You make them once, maybe twice, and before you know it, they’ve become a habit. This Protein Pumpkin Bread is one of mine, warm with spices, filling enough to keep you steady, and easy enough to pull together on a weekday morning.

I like that it feels familiar yet a little different each time. Sometimes the cinnamon comes through more, sometimes the nutmeg. That’s the charm of baking from real ingredients instead of chasing a factory-perfect loaf.

Ingredients That Do the Heavy Lifting

Pumpkin puree is the heart of this recipe. It gives you that soft crumb and quiet sweetness without adding too much sugar. Eggs help the bread hold together, while Greek yogurt brings both tenderness and a bit of extra protein. Maple syrup blends in smoothly, though I’ve swapped honey in when the pantry said so.

Almond milk keeps things light and easy to slice. Vanilla extract ties the flavors together. Baking powder and baking soda give the lift, while cinnamon, nutmeg, and ginger fill the kitchen with the kind of smell that makes people wander in asking what’s in the oven. A pinch of salt sharpens those flavors. If I’m baking for company, I’ll put this next to classic pumpkin bread so there’s something for every taste.

Oat Flour or Whole Wheat? The Choice is Yours

I’ve gone back and forth between these two flours so many times it’s almost a game now. Oat flour bakes into a softer, slightly sweeter loaf. It’s the one I’d slice plain and eat standing at the counter. Whole wheat flour gives you a sturdier, more rustic slice with a bit more chew.

The protein doesn’t change much either way. It’s purely about texture and what you’re in the mood for. I tend to use oat flour for weekend batches and whole wheat for bread I’ll freeze and reheat during the week.

Mixing the Batter Without Losing Tenderness

Start by whisking the pumpkin puree, eggs, Greek yogurt, maple syrup, almond milk, and vanilla until smooth. This gives you a solid base before the dry ingredients go in. In another bowl, combine oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Fold the dry into the wet gently. I’ve learned the hard way that overmixing tightens the crumb, and that’s not what you want here. As soon as you stop seeing streaks of flour, you’re done. If you like to rotate your high-protein recipes, keto pumpkin muffins are another one I keep in my freezer.

Into the Pan and the Oven

Grease a 9×5-inch loaf pan or line it with parchment. Pour in the batter and smooth the top with a spatula — no need to fuss. A handful of pumpkin seeds over the top gives you a nice toasty crunch once it bakes.

Bake at 350°F (175°C) for 40 to 45 minutes. A toothpick should come out clean or with a few moist crumbs. Let it sit in the pan for ten minutes before moving it to a wire rack. For a breakfast spread, I like to set it beside pumpkin butter and a pile of sliced apples.

Serving Ideas You’ll Actually Use

It’s great plain, but adding a little pumpkin cream cheese makes it feel almost like dessert. Almond butter works if you want more protein.

For gatherings, I cut smaller slices and surround them with berries or nuts on a platter. It’s simple, but it always disappears before the plates of pastries do.

Storing and Freezing Without Sacrificing Texture

Once cooled, keep the bread in an airtight container for up to three days at room temperature. If it’s warm in the kitchen, refrigerate it and stretch that to a week. For longer storage, slice the loaf, wrap the pieces, and freeze.

I’ve kept slices frozen for a month and they still taste fresh after a quick toast. The spices even seem a touch stronger, which I’m not complaining about.

More Pumpkin Recipes Worth Trying

If you like this loaf, you might try pumpkin protein bars for a grab-and-go snack. Healthy pumpkin chocolate chip bread gives you a sweeter slice, while low sugar pumpkin bread keeps things on the lighter side. Low carb pumpkin bread is another one I make when I want something softer with less sweetness.

---

Save This and Share Yours

This bread has earned its place in my fall baking list — though I’ll admit I’ve baked it in July once or twice just because. It’s steady, adaptable, and works no matter how you serve it.

Pin it so you’ve got it ready when pumpkin season comes back. And let me know in the comments how yours turned out or what tweaks you made. You might just give someone else their next favorite version.