This Pumpkin Spice Protein Loaf is one of my favorite healthy treats to bake during the fall — though honestly, I love it all year round. It’s soft, moist, and perfectly spiced with that cozy pumpkin flavor I can’t resist. The best part is that it’s packed with protein, making it great for breakfast, a post-workout snack, or a guilt-free dessert.
Why You’ll Love This Recipe
I love this recipe because it combines wholesome ingredients with warm autumn flavors and a nice protein boost. It’s easy to make in one bowl, smells amazing while it bakes, and tastes just like pumpkin bread but with a more nourishing twist. I also love how customizable it is — I can add chocolate chips, nuts, or even a drizzle of nut butter on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pumpkin purée (not pumpkin pie filling)
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Vanilla or unflavored protein powder
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Oat flour or whole wheat flour
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Eggs
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Greek yogurt (or unsweetened applesauce for dairy-free)
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Maple syrup or honey
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Baking powder
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Baking soda
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Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
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Salt
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Vanilla extract
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Optional mix-ins: dark chocolate chips, chopped pecans, or walnuts
Directions
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I start by preheating my oven to 350°F (175°C) and greasing a loaf pan or lining it with parchment paper.
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In a large bowl, I whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
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I add the protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, and salt. I stir until just combined — I avoid overmixing to keep it tender.
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If I’m adding chocolate chips or nuts, I fold them in gently.
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I pour the batter into the prepared pan and spread it evenly.
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I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
This recipe makes about 10 slices.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
When I want more sweetness, I mix in a handful of mini chocolate chips. For a nutty version, I add chopped pecans or walnuts. Sometimes I swap half the pumpkin for mashed banana for a lighter texture and a hint of banana flavor. For extra spice, I sprinkle a bit of cinnamon on top before baking. I’ve also made it with almond flour for a gluten-free option — it turns out beautifully moist.
Storage/Reheating
I store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I slice it and freeze individual pieces for up to 3 months. To reheat, I warm a slice in the microwave for about 15–20 seconds or toast it lightly for a crisp edge.
FAQs
Can I use whey or plant-based protein powder?
Yes, I can use either, but I’ve noticed that plant-based protein makes the loaf a bit denser, while whey keeps it lighter.
Can I make this recipe gluten-free?
Absolutely. I just use certified gluten-free oat flour or almond flour. The texture stays moist and tender.
How do I keep the loaf from drying out?
I make sure not to overbake it and keep some moisture-rich ingredients like Greek yogurt or applesauce in the batter.
Can I use canned pumpkin pie filling instead of purée?
I don’t recommend it because it already contains sugar and spices, which can make the loaf overly sweet. I stick with pure pumpkin purée.
What’s the best way to add more protein?
I sometimes add an extra scoop of protein powder or a tablespoon of chia or hemp seeds to boost the protein content even more.
Conclusion
This Pumpkin Spice Protein Loaf gives me all the cozy fall flavors I crave with the added benefit of being protein-packed and nourishing. I love how simple it is to make, how versatile it can be, and how satisfying it feels to enjoy a slice with coffee or as a post-workout snack. It’s a wholesome, delicious loaf that proves healthy baking can be just as comforting as the classic version.
Print
Pumpkin Spice Protein Loaf
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Spice Protein Loaf is a moist, cozy, and protein-packed twist on classic pumpkin bread. Made with wholesome ingredients like pumpkin purée, oat flour, and Greek yogurt, it’s perfect for a healthy breakfast, snack, or dessert.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vanilla or unflavored protein powder
- 1 cup oat flour or whole wheat flour
- 2 large eggs
- 1/2 cup Greek yogurt (or unsweetened applesauce for dairy-free)
- 1/3 cup maple syrup or honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup dark chocolate chips, chopped pecans, or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
- Add protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until just combined without overmixing.
- Gently fold in any optional mix-ins like chocolate chips or nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use almond flour for a gluten-free version — it will be extra moist.
- Do not overbake to keep the loaf soft and tender.
- Swap half the pumpkin with mashed banana for added sweetness and banana flavor.
- Top with cinnamon or drizzle nut butter for extra flavor.
- Freeze slices individually for easy grab-and-go snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
