If you’re searching for a cozy, delicious, and uplifting treat that fuels your day with wholesome ingredients, this Protein Pumpkin Bread Recipe is about to become your new favorite. This bread masterfully combines the comforting flavors of pumpkin and warm spices with the added benefit of protein, making it perfect for breakfast, a snack, or a post-workout boost. Moist, tender, and dotted with melty chocolate chips, this loaf brings seasonal joy together with a nutrition-packed twist — it’s as satisfying as it is nourishing.
Ingredients You’ll Need
Gathering these simple yet powerful ingredients is the first step to making the perfect Protein Pumpkin Bread Recipe. Each one plays an essential role, contributing to the bread’s moistness, flavor complexity, or protein content, ensuring every bite is a balanced delight.
- Oat flour (1 ¼ cup): Adds a hearty base with a subtle nutty flavor and naturally gluten-free goodness.
- Pumpkin puree (1 cup): Brings rich moisture, natural sweetness, and that unmistakable fall flavor.
- Greek yogurt (¾ cup): Keeps the bread incredibly tender while boosting the protein and calcium content.
- Large eggs (2): Provide structure and help everything bind beautifully.
- Vanilla flavored protein powder (½ cup): The star ingredient that enhances protein levels without overpowering the pumpkin’s charm.
- Pumpkin pie spice (½ tsp): Adds a cozy blend of cinnamon, nutmeg, and clove that feels like autumn in every bite.
- Cinnamon (1 tsp): Lifts the flavor with its warm, sweet-spicy aroma.
- Baking powder (1 tsp): Helps the bread rise to a perfect fluffy texture.
- Baking soda (1 tsp): Works with the acidic ingredients to create lightness.
- Dark chocolate chips (½ cup): Provide bursts of rich, bittersweet indulgence that contrast wonderfully with the pumpkin.
How to Make Protein Pumpkin Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Meanwhile, line a loaf pan with parchment paper — this little step makes removing the bread a breeze and ensures the loaf keeps its perfect shape.
Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, combine the oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir everything together until the batter is smooth and uniform. This blend ensures your bread has the perfect texture, rich flavor, and an extra protein kick all in one bowl.
Step 3: Add the Chocolate Chips
Gently fold in half of the dark chocolate chips to evenly distribute pockets of melted sweetness inside the batter. Then, pour the mixture into the prepared loaf pan and sprinkle the remaining chips on top to create a delightful chocolatey crust once baked.
Step 4: Bake to Perfection
Place your loaf pan in the oven and bake for 35 to 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. This baking time yields a moist and tender bread with a light crumb that holds together beautifully.
Step 5: Cool and Slice
Let the bread cool just enough so it sets but is still warm and inviting. Slice it thick or thin according to your preference and get ready to enjoy each comforting bite of your homemade Protein Pumpkin Bread Recipe.
How to Serve Protein Pumpkin Bread Recipe
Garnishes
To elevate your slices, try topping them with a smear of creamy almond butter or a drizzle of honey. A sprinkle of churned cinnamon sugar can add a little extra sparkle and warmth that complements the pumpkin beautifully.
Side Dishes
This bread pairs wonderfully with a bowl of hot chai tea, a latte, or even a creamy cup of your favorite coffee. For a fuller breakfast, serve alongside fresh fruit or a handful of crunchy nuts to add texture and balance.
Creative Ways to Present
For a delightful twist, turn your Protein Pumpkin Bread Recipe into French toast by dipping slices in an egg and milk mixture, then pan-frying to golden perfection. Alternatively, cut the bread into small cubes and toss with cinnamon and nutmeg to create pumpkin bread croutons perfect for yogurt or salad toppings.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Protein Pumpkin Bread tightly in plastic wrap or aluminum foil and store it in an airtight container. It will keep fresh for about 3 to 4 days at room temperature, or up to a week in the fridge if you want an extended shelf life.
Freezing
This bread freezes beautifully! Slice it first, then place parchment paper between slices in a freezer-safe bag or container. Frozen slices can last up to 3 months, ready to be enjoyed whenever a pumpkin craving hits.
Reheating
To warm up your Protein Pumpkin Bread, toast slices lightly or microwave them for about 15 to 20 seconds. Adding a little butter or nut butter on top after reheating adds that extra delicious touch that makes it feel freshly baked.
FAQs
Can I substitute oat flour for regular flour in this Protein Pumpkin Bread Recipe?
Yes, you can use all-purpose flour if you don’t have oat flour on hand, but oat flour adds a lovely nutty flavor and naturally increases the fiber content.
Is it possible to make this bread dairy-free?
Absolutely! Swap Greek yogurt for a dairy-free yogurt alternative, and ensure your protein powder and other ingredients are plant-based to keep it dairy-free.
What kind of protein powder works best?
Vanilla-flavored whey or plant-based protein powders both work beautifully in this recipe. Choose one you enjoy the taste of since it influences the final flavor.
Can I add nuts or seeds to the bread?
Definitely! Chopped walnuts, pecans, or pumpkin seeds would add wonderful crunch and extra nutrition while complementing the pumpkin flavors.
How sweet is this Protein Pumpkin Bread Recipe?
It has a naturally mild sweetness from the pumpkin and chocolate chips, making it perfect for those who want a less sugary treat that still feels indulgent.
Final Thoughts
This Protein Pumpkin Bread Recipe is truly a little slice of autumn comfort wrapped up with nutrition and ease. It’s the kind of recipe you’ll want to keep on repeat, especially when you crave something cozy and satisfying that feeds your body and soul. So go ahead, bake a loaf, share it with loved ones, and savor the joyful taste of pumpkin at its most delicious and wholesome.
Print
Protein Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Protein Pumpkin Bread is a moist, nutritious loaf perfect for breakfast or a snack. Combining the natural sweetness and moisture of pumpkin puree with vanilla protein powder and Greek yogurt, it delivers a good boost of protein alongside warming autumn spices and a touch of indulgence from dark chocolate chips. Easy to prepare and baked to perfection, it’s a delicious way to enjoy seasonal flavors with added health benefits.
Ingredients
Dry Ingredients
- 1 ¼ cup oat flour
- ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup vanilla flavored protein powder
- ½ cup dark chocolate chips
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup Greek yogurt
- 2 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
- Mix Ingredients: In a large mixing bowl, combine the oat flour, pumpkin puree, Greek yogurt, eggs, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Stir the ingredients together until well combined to form a smooth batter without lumps.
- Add Chocolate Chips: Fold in half of the dark chocolate chips gently into the batter to distribute them evenly. Pour the batter into the prepared loaf pan, then sprinkle the remaining chocolate chips on top for an appealing finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Remove the bread from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Oat flour can be made by grinding rolled oats in a blender until fine if not available.
- Use Greek yogurt for a thicker consistency and extra protein; plain or vanilla-flavored yogurt works well.
- Check the bread around 35 minutes to avoid overbaking, as ovens may vary.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make it dairy-free, substitute Greek yogurt with a plant-based yogurt and use a vegan protein powder.
