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High-Protein Pumpkin Bread

High-Protein Pumpkin Bread - recipe card
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A moist, warmly spiced pumpkin bread that delivers a serious protein punch without any chalky aftertaste. The crumb is tender and rich, with a deep orange hue from pumpkin puree and a warm sweetness from maple syrup. This loaf is perfect for breakfast, post-workout fuel, or a satisfying snack with coffee.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling), canned or homemade
  • 1/2 cup full-fat Greek yogurt (2% or whole milk)
  • 1/2 cup low-fat cottage cheese, blended until smooth
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/4 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup rolled oats, ground into flour (or 1/2 cup oat flour)
  • 1/2 cup vanilla or plain whey protein powder (about 2 scoops)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup chopped pecans or walnuts (optional, for topping)
  • Cooking spray or parchment paper, for pan

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving an overhang for easy removal. If using nuts, spread them on a small baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Set aside to cool.
  2. In a blender or food processor, blend the cottage cheese until completely smooth, about 30-45 seconds. Scrape down the sides and blend again if necessary. This step is crucial; any curds left will make the bread grainy.
  3. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, blended cottage cheese, eggs, maple syrup, and vanilla extract until well combined and smooth. The mixture should be uniform in color with no streaks of egg.
  4. In a separate medium bowl, whisk together the white whole wheat flour, ground oats, protein powder, baking powder, baking soda, sea salt, pumpkin pie spice, cinnamon, and nutmeg. Break up any lumps of protein powder or flour.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing will develop gluten and make the bread tough.
  6. Fold in the toasted nuts, if using, reserving a few for the top. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved nuts over the top.
  7. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil after 25 minutes.
  8. Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment overhang, lift the loaf out and transfer to a wire rack to cool completely, about 1 hour. Slice into 8 equal slices.
  9. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. For freezing, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. Reheat: From the refrigerator, microwave a slice for 20-30 seconds. From frozen, microwave for 45-60 seconds or thaw overnight in the fridge and then toast. Protein Boost: For an extra 8-10 grams of protein per slice, replace 1/4 cup of the flour with an additional 1/4 cup of protein powder, but add 1-2 tablespoons of milk to adjust consistency. Note: This recipe contains no pork, bacon, or alcohol.

Nutrition

Keywords: high protein pumpkin bread, healthy pumpkin bread, pumpkin protein loaf, Greek yogurt pumpkin bread, cottage cheese pumpkin bread, fall baking, high protein breakfast, post workout snack, easy pumpkin bread recipe, moist pumpkin bread, no refined sugar pumpkin bread, autumn baking

Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-bread-recipe/