Protein Pumpkin Bread
As the air gets crisp and pumpkin spice takes over our kitchens, there's no better time to bake something warm, cozy, and nutritious. If you’re looking for a healthy pumpkin bread recipe that fits your fitness goals, this protein pumpkin bread is a game-changer.
With the perfect balance of moist texture, autumn spices, and a boost of whey protein isolate, this loaf is ideal for a post-workout snack, breakfast, or even a guilt-free dessert. Whether you're trying to increase your protein intake or simply want to enjoy a comforting seasonal treat, this high-protein pumpkin bread is a must-try.
Why You’ll Love This Protein Pumpkin Bread
Not all pumpkin breads are created equal. Many are packed with sugar and lack nutritional value. This version stands out because it's:
High in protein (thanks to R1 unflavored whey isolate)
Moist and flavorful with real pumpkin and pumpkin spice
Made with simple, clean ingredients
Easy to customize with different sweeteners or add-ins
Topped with a healthy protein frosting made from Greek yogurt
Let’s dig into how to make this easy protein pumpkin bread recipe at home.
Ingredients You’ll Need
For the Bread:
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup oil (avocado oil, canola, or even melted coconut oil)
1/4 cup Greek yogurt (plain, non-fat or full-fat)
1/2 cup sugar (use monk fruit, white sugar, or brown sugar—your choice!)
1/4 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup R1 Protein Whey Isolate (unflavored)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice (or adjust to taste)
For the Protein Frosting (Optional but Delicious):
1 cup Greek yogurt
1 scoop R1 Protein Whey Isolate (unflavored)
Optional: 1 tsp vanilla, 1–2 tbsp sweetener of choice
How to Make Healthy Protein Pumpkin Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, oil, Greek yogurt, sugar, milk, and vanilla until smooth and well combined.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix — you want to keep the bread light and fluffy.
Step 4: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake at 350°F for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven and the moisture in the pumpkin.
Step 5: Cool and Frost
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
While it’s cooling, mix together your protein frosting ingredients in a bowl. Chill for 10–15 minutes to thicken, then spread over the cooled bread or serve on the side.
Nutrition Benefits of This Protein Pumpkin Bread
This recipe isn’t just tasty—it’s packed with nutrients to fuel your day.
🎃 Pumpkin
Pumpkin is a great source of vitamin A, fiber, and antioxidants. It adds moisture without needing tons of oil or butter.
💪 Protein Powder
Adding R1 unflavored whey isolate boosts the protein content without changing the flavor. This makes it perfect for post-gym recovery or to keep you fuller longer.
🍶 Greek Yogurt
Used in both the bread and frosting, Greek yogurt adds creaminess, protein, and probiotics.
🧁 Natural Sweeteners
Using monk fruit or brown sugar lets you control the sweetness and keep this loaf refined-sugar-free if desired.
Customization Ideas
Want to make this protein pumpkin bread your own? Here are some tasty ways to personalize it:
Add-ins: Stir in chopped walnuts, pecans, or dark chocolate chips.
Toppings: Sprinkle oats, pumpkin seeds, or cinnamon sugar on top before baking.
Flour swaps: Try using whole wheat flour or a 1:1 gluten-free flour blend.
Protein flavor: While unflavored protein works best, vanilla protein powder can add extra sweetness and depth.
Storage Tips
This bread stores well, making it great for meal prep.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Slice and freeze for up to 3 months. Thaw overnight or microwave for a quick snack.
Frosting: Keep the protein yogurt frosting in a separate container in the fridge and add it just before serving.
Perfect For Any Time of Day
One of the best parts of this easy pumpkin protein bread is its versatility. Enjoy it as:
A protein-packed breakfast with coffee
A satisfying post-workout snack
A cozy mid-afternoon treat
A healthy dessert alternative
It’s the ultimate way to enjoy the flavors of fall without sabotaging your macros.
Frequently Asked Questions
Can I use a different protein powder?
Yes! Any whey protein isolate should work. Just make sure it’s unflavored or vanilla, and avoid thick, casein-based powders unless you adjust the liquid content.
Can I make this recipe dairy-free?
Yes, you can substitute the Greek yogurt with a plant-based yogurt and use almond or oat milk. Choose a dairy-free protein powder to keep it 100% dairy-free.
Can I make muffins instead?
Absolutely! Pour the batter into a muffin tin lined with wrappers and bake at 350°F for 18–22 minutes.
Final Thoughts: Healthy Pumpkin Bread with Protein Power
If you’re a fan of fall flavors and love fitting protein into your meals in creative ways, this protein pumpkin bread recipe is going to become a staple. It’s moist, flavorful, easy to make, and packed with good-for-you ingredients.
Plus, with the option to frost it with a creamy protein yogurt topping, it feels indulgent without compromising your nutrition goals.
Don’t Forget to Share!
Tried this recipe? Share your loaf with me and let us see your delicious results!
