Name: Protein Pumpkin Bread (Fat Free, Sugar Free, Healthy)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1¼ cup Pumpkin Puree (not pumpkin pie filling 300g); ½ cup Non-fat Greek Yogurt (about 112g, Room temperature); ⅓ cup Unsweetened Almond Milk (80ml); 2 Tbsp Maple Syrup (Sugar free recommended below); 2 Eggs (Room Temperature); 1¼ cup Flour (150g, see blog post above for options); ½ cup Vanilla Protein Powder (45g, Whey-caesin); ⅓ cup Unflavored Protein Powder (30g, Whey-casein, see blog post above for options); 1 Tbsp Pumpkin Pie Spice (see notes for homemade); 1 Tbsp Baking Powder

A delicious Protein Pumpkin Bread with whole wheat flour, protein powder and no oil or butter. East and healthy protein powder pumpkin bread with no sugar either; A great high protein post-workout treat or pumpkin spice breakfast!

Jump to Recipe

Another one of my fat free, sugar-free, whole wheat, protein packed baked goods here, and I’ve got so many ideas more.

I think I’ve found my niche for this blog – Baking with protein powder!

Or maybe just using protein powder in recipes to replace flour or sugar in general..

I adapted this recipe from a protein banana bread I made a long time ago so I had a recipe to go off of. But I have so many pumpkin fall recipes I want to get done, that I just baked half a loaf of this.

Yes, you can totally bake a half a loaf and do a shoot. Make a foil mold for half the loaf pan, and be sure to take your shots at an angle that don’t give things away.

Ingredients for this Protein Pumpkin Bread

This protein pumpkin bread is made with nutritious ingredients like whole meal flour and non-fat greek yogurt, and has no oil and no butter either – the perfect low fat (and slightly low carb) recipe!

Here’s the simple pantry staples you need for this perfect fall breakfast quickbread:

For the wet ingredients:

Pure Pumpkin Puree either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though
Sugar free Maple Syrup for low calorie pumpkin bread recipe with no sugar! I use the sugar free monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)

Non-fat Greek Yogurt a high protein low fat pumpkin bread. If you want this recipe dairy free – since there’s no milk or buttermilk in here – use coconut yogurt or another dairy free yogurt.
Almond Milk
Eggs

Then there’s the dry ingredients:

Whole wheat pastry flour for that lightness of the all-purpose flour, but with the nutritious benefits of whole grains
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly lower carb high protein pumpkin bread. I used a whey-caesin blend from Quest Nutrition.
Vanilla Protein Powder; This is the source of protein and sweetness in the protein powder pumpkin bread since there’s no added sugar in this recipe. Quest again here.
Pumpkin pie spice – feel free to make your own using a blend of ground cinnamon, nutmeg, ginger and cloves
Baking Powder

What to keep in mind when Baking with Protein Powder:

You can use unflavored protein powder in baked goods to replace up to ⅓ of the flour.

There are some other adjustments you need to make for baking recipes with protein powder though; The biggest adjustment you need to make is adding in more moisture because the protein powder is extremely absorbent.

I used Quest Nutrition’s Multi-purpose Mix Protein Powder for this recipe, made for the sole purpose of cooking and baking.

Since vanilla protein powder is the more common one, if you plan to use that as a replacement, be sure to adjust the amount of sweetener in the recipe accordingly. You don’t want to end up with something that’s too sweet.

How to make Protein Powder Pumpkin Bread

Not only is this protein powder pumpkin bread recipe really healthy, but also extremely easy to make!

Preheat your oven to 350°F and line a loaf pan with parchment paper. I used an 8½” x 4½”.

Whisk all the wet ingredients in a bowl: pumpkin puree, maple syrup, yogurt, almond milk and eggs.

Whisk all the dry ingredients in another bowl: whole wheat flour, unflavored protein powder, vanilla protein powder, pumpkin pie spice and baking powder.

Add the dry mix to the wet and gently fold to combine.
Just be gentle and don’t overmix the batter.
The gluten from the whole wheat flour or just the protein powder will make it too dense.

Pour the batter into the pan and bake for 50-55 minutes. Insert a toothpick, tester or thin knife and make sure it comes out dry.

Let the loaf cool in the pan for about 15 minutes, lift it out using the liner and then let it cool completely on a cooling rack.

Another option here is use a 12-cup muffin pan and make pumpkin protein muffins!

Can you store this Protein Packed Pumpkin Bread?

This moist and tender protein packed pumpkin bread keeps really well and is great for a meal prep snack, breakfast or postworkout treat.
Bake it at the beginning of fall and enjoy a slice of this protein pumpkin bread for Thanksgiving!

You can keep the protein powder pumpkin bread out at room temperature for about 3 days in an airtight container.

For longer, keep high protein pumpkin bread in the fridge for about a week – use an airtight container again.

To freeze the healthy pumpkin spice bread cut it into slices, wrap each slice in plastic wrap, and place them in a freezer-safe zipper bag.
You can even store the whole loaf itself – be sure to let it thaw before you serve.

Alternatives for Easy Healthy Pumpkin Bread with No Oil and Whole Wheat Flour

For the perfect low fat but moist healthy pumpkin bread, I would highly suggest using the ingredients and brands I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your loaf might turn out.

Flour: Use Whole Wheat Pastry, All purpose flour or 1:1 Gluten Free Baking Flour (for a gluten free protein pumpkin bread), with the same amount by weight not cups.
Unflavored Protein Powder: More flour, but also reduce the milk to about 3 Tbsp.
Update: A reader has had success with this substitution.
Greek Yogurt: Coconut Yogurt
Update: A reader has had success with this substitution.
Almond Milk: Any other milk
Update: A reader has had success using oat milk here.
Sugar-free Maple Syrup: Regular maple syrup or honey, but the recipe will not be sugar-free anymore.

More Pumpkin Protein Powder Recipes:

Here’s some more Oil-free Pumpkin Baked Goods to try: