This healthier gluten-free Protein Pumpkin Bread is a snack or treat you can feel good serving your kids! Sweetened with 100% pure maple syrup and optionally, dark chocolate chips. There are 8g of protein and 4g of fiber, per slice!

Stack of protein pumpkin bread.

My kids love this pumpkin protein bread during the Fall as a cozy snack or lunchbox treat! It’s gluten-free and can also be made dairy-free if needed. It contains less sugar than your typical pumpkin bread, so I feel much better about serving this to my kids! I hope you and your family enjoy it!

Recipe Ingredients

You’ll need the following ingredients to make this Pumpkin Protein Bread:

Ingredients for pumpkin bread.

Ingredient Notes

  • Pumpkin Puree: Be sure to use pumpkin puree or canned pumpkin. You want the only ingredient to be pumpkin!
  • Protein Powder: I love the Be Well by Kelly Plant-Based Vanilla Protein Powder for this recipe. There’s only 3 ingredients and 20g of protein. Grab 15% off your order with my code SUPERMOMEATS. She also sells a Pumpkin Spice Protein Powder that you could use in this recipe!
  • Greek Yogurt: Any fat percentage will do. I used nonfat for this recipe.

Additions

  • Walnuts
  • Raisins

Substitutions

  • Chocolate Chips: You can replace the chocolate chips with raisins or dried cranberries, if you prefer!
  • Protein Powder: If you’d prefer not to use protein powder in this recipe, simply replace it with 1/2 cup additional blended oats.
  • Greek Yogurt: You can use a plant-based/dairy free yogurt if needed, just know that the protein content will likely be lower. You can also use regular plain yogurt instead of Greek yogurt, if preferred.

Tools For This Recipe

  • Mixing bowls
  • Standard loaf pan

How to Make Protein Pumpkin Bread: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Dry ingredients mixed together in a bowl.

Step 1: Mix blended oats, baking powder, salt, vanilla protein powder, and pumpkin pie spice in a large bowl.

Wet ingredients mixed in a bowl.

Step 2: In a medium bowl, mix together pumpkin purée, maple syrup, eggs, Greek yogurt, and vanilla extract until well combined.

Dry and wet ingredients mixed together in a bowl.

Step 3: Pour the wet ingredients into the dry ingredients and mix well. Add 1/2 cup chocolate chips and stir to combine.

Pumpkin bread batter in a loaf pan with chocolate chips.

Step 4: Pour batter into a greased loaf pan. Bake at 375 degrees Fahrenheit for approximately 25-30 minutes, or until a toothpick comes out clean when inserted into the loaf.

Recipe Tips & Tricks

  • Add a few chocolate chips on top of the loaf before baking!
  • Allow the pumpkin bread to cool for about 5-10 minutes before slicing into it, to help it slice better.
A loaf of pumpkin bread.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container in the fridge for 4-5 days. 
  • Freezer: Wrap tightly with cling wrap once the loaf has cooled and then store in the freezer for up to 3 months. You can pre-slice it or keep it whole.
  • Reheating: Thaw on the counter. You can then warm up individual slices in the microwave or in the toaster oven.
A slice of pumpkin bread on a plate.

Frequently Asked Questions

What percentage fat Greek yogurt should I use?

I used non-fat plain Greek yogurt for this recipe. The recipe should work fine with any percent fat you use. You can also use dairy-free yogurt, if preferred/needed.

Can I use something other than chocolate chips?

Absolutely! Some yummy replacements or additions would be walnuts, raisins, or dried cranberries.

How much protein does this pumpkin bread have?

Each slice has approximately 8 grams of protein!

What protein powder did you use for this recipe?

I used Be Well by Kelly’s vegan vanilla protein powder, which only has 3 ingredients. She also carries a grass-fed beef pumpkin spice protein powder that would be great in this recipe if you consume animal products. You can get 15% off your order when you use my affiliate link and code: SUPERMOMEATS.

Kaileigh Gaffney from Supermom Eats.

Did you try this recipe?

Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!

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Protein Pumpkin Bread (Gluten-Free)

Author: Kaileigh Gaffney
Yield: 8 slices
This healthier Protein Pumpkin Bread is a snack or treat you can feel good serving your kids! There are 8g of protein and 4g of fiber, per slice.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

  • 2 cups gluten free oats, blended into a flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 scoop vanilla protein powder
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin purée
  • 1/2 cup 100% pure maple syrup
  • 2 eggs
  • 1/2 cup Greek yogurt, or use dairy-free yogurt
  • 1 teaspoon vanilla extract
  • (Optional) ½ cup dark chocolate chips

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Spray standard loaf pan with avocado oil spray and set aside.
  • In a high speed blender, blend oats until it forms a flour.
  • Mix blended oats, baking powder, salt, vanilla protein powder, and pumpkin pie spice in a large bowl.
  • In a medium bowl, mix together pumpkin purée, maple syrup, eggs, Greek yogurt, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Add chocolate chips to the batter, if using, and stir until just combined.
  • Pour batter into the greased loaf pan. Bake for approximately 25-30 minutes, or until a toothpick comes out clean when inserted into the loaf.
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Calories: 194kcal, Carbohydrates: 32g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 203mg, Potassium: 219mg, Fiber: 4g, Sugar: 14g, Vitamin A: 4827IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 2mg
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