protein pumpkin bread recipe

Two slices of brown pumpkin bread on a white plate, placed on a pink surface with a loaf of bread, cinnamon sticks, a small pumpkin, and a white cloth nearby.

5 from 4 votes

protein pumpkin bread recipe

It's fall, and you know what that means! Pumpkin bread! And by that I mean protein pumpkin bread that is packed with protein, fiber, and less sugar, but is still bakery-quality. It has a bit of a long bake time, but it only takes 10 minutes to get in the oven. And I promise the longer bake time is so worth it!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Snack

Cuisine: American

Servings: slices

Calories: 333kcal

Author: Mika Kinney

Equipment

1 bread pan
1 large bowl
1 small bowl

Ingredients

½ cup almond flour or just more all-purpose flour
1.5 cups all-purpose flour see notes for alternatives
⅓ cup hemp seeds or flax seeds, can omit
1 teaspoon cinnamon
2 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup maple syrup
10 oz pumpkin puree canned, please note that most cans are 15 oz
⅔ cup Greek yogurt plain, non-fat, or Skyr yogurt
2 eggs

Topping

¼ cup white sugar
½ teaspoon cinnamon
½ tablespoon unsalted butter melted

Instructions

Preheat the oven to 350 degrees F. Grease and flour a bread pan to ensure the bread doesn't stick.
In a large bowl, mix together the ½ cup almond flour, 1.5 cups all-purpose flour, ⅓ cup hemp seeds, 1 teaspoon cinnamon, 2 tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
Then, add the ¾ cup maple syrup, 10 oz pumpkin puree, ⅔ cup Greek yogurt, and 2 eggs to the dry ingredients and mix them all together. Then, pour the batter into a bread pan.
Make the topping by mixing the ¼ cup white sugar, ½ teaspoon cinnamon, and ½ tablespoon unsalted butter (melted) in a small bowl.
Sprinkle the cinnamon sugar topping on top of the batter. Spread it out evenly with the back of a spoon.
Bake at 350 degrees F for 60-65 minutes. It starts to brown a lot at the end, so I like to tent it with foil for the last 15 minutes. Once a tooth pick inserted comes out clean then it's ready!
Then, remove and let cool a bit. Slice and enjoy!

Video

Notes

Flour options/nut-free: You can leave out the almond flour and use all-purpose flour. You can also use a 1:1 gluten-free flour. Oat flour will likely work, but you'll need to increase the baking powder to 1 ¼ teaspoon if using all-oat flour.

Dairy Free: Feel free to use a plant based Greek yogurt and vegan butter.

Nutrition