Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

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cozy pumpkin spice protein pumpkin bread with cream cheese frosting

you all loved my high protein banana bread so much that i knew i had to create a full-on pumpkin version for fall.

this one skips the banana completely and uses creamy pumpkin puree for that classic autumn flavor.

it’s still high in protein, fudgy yet baked through, and topped with the dreamiest cream cheese frosting.

this bread is only mildly sweet, so we recommend drizzling some honey or maple syrup on top of a slice if you’re looking for a little bit more indulgence.

taste + texture

this loaf tastes like a slice of fall — warm pumpkin spice, just the right sweetness from maple syrup, and a soft, moist crumb that holds together beautifully.

the texture is dense yet fluffy, fudgy without being undercooked.

the cream cheese frosting on top is silky, slightly tangy, and adds that dessert-worthy finish.

why it’s a healthier indulgence

each slice packs nearly 14g of protein, making it a nourishing snack or even a better-for-you dessert.

instead of refined flour, we’re using gluten-free oat flour and clean vanilla truvani protein powder.

pumpkin puree, greek yogurt, and a little maple syrup bring natural sweetness and creaminess, while eggs and oat flour keep everything sturdy.

what you need

bread

• 1 1/4 cups gluten-free oat flour
• 3/4 cup truvani vanilla protein powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1/3 cup plain whole milk greek yogurt (or dairy-free yogurt if preferred)
• 1/4 cup coconut oil or avocado oil, melted
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 3 large eggs

frosting

• 1/2 cup cream cheese (dairy or dairy-free)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract

directions

1. preheat oven to 350°f and line a 1 lb loaf pan that’s well-greased.
2. in a large bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
3. in a separate bowl, whisk pumpkin puree, greek yogurt, melted oil, maple syrup, vanilla, and eggs until smooth.
4. fold the wet mixture into the dry, stirring until just combined. if the batter feels too thick, add 1–2 tbsp milk of choice.
5. pour into the prepared loaf pan and smooth the top.
6. bake for 48-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. cool completely in the pan before frosting.
8. for frosting, beat cream cheese, maple syrup, and vanilla until smooth, then spread over the cooled loaf.

substitution options

• protein powder: vanilla truvani works best, but chai or peanut butter flavors would also pair well.
• yogurt: greek yogurt gives extra protein, but dairy-free yogurt makes it dairy free-friendly.
• oil: coconut oil, avocado oil, olive oil, or melted butter all work.
• sweetener: maple syrup can be swapped with honey or agave.
• cream cheese: use dairy-free or regular depending on preference.

add-in ideas

• dark or date-sweetened chocolate chips for richness
• chopped walnuts or pecans for crunch
• swirl almond butter into the batter for indulgence

storage

store covered in the fridge for up to 5 days.

the flavors deepen as it chills, so it actually tastes better the next day.

you can also freeze individual slices (with or without frosting) for up to 2 months and thaw overnight in the fridge.

if you love Unbelievably Healthy Pumpkin Protein Bread (14g Protein!), then try these other recipes from upbeetandkaleingitblog!

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No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

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