This Easy Protein Pumpkin Bread is a moist pumpkin loaf with 11g of protein per slice, topped with an optional pumpkin spice streusel for a bakery-style finish.
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Pumpkin bread is one of those fall staples I never get tired of, and this version means that I can eat a slice for breakfast and actually feel full afterward.
Most pumpkin bread is a dessert dressed up as a snack — moist and spiced, sure, but not exactly something that’ll hold you over. This version adds protein powder and Greek yogurt into the mix, bringing each slice up to 11g of protein, so it actually works as a real breakfast or afternoon snack instead of just a treat.
The pumpkin spice streusel on top is what takes this from a solid protein bread to something that feels a little more special. It’s completely optional — the bread holds up fine without it — but it adds a buttery, slightly crunchy topping that makes the whole loaf feel more like a bakery pumpkin bread.
If you’re into protein-boosted baking this time of year, my Protein Pumpkin Cream Cheese Muffins are another good one to have on hand, and my High Protein Banana Bread is a great option once banana season rolls back around.
Jump to:
- What Does Protein Pumpkin Bread Taste Like?
- Why You Will Love This Protein Pumpkin Bread Recipe
- Ingredients
- Substitutions & Variations
- How to Make Easy Protein Pumpkin Bread
- Recipe Success Tips
- How to Store Protein Pumpkin Bread
- Is Protein Pumpkin Bread Healthy?
- Pricing Info
- FAQs
- Other High-Protein Recipes
- Recipe
What Does Protein Pumpkin Bread Taste Like?
Moist and warmly spiced, tasting like a classic pumpkin bread through and through — you won’t notice the protein powder hiding in there. If you add the streusel, you get a buttery, slightly crunchy topping on top of that soft, spiced crumb.
Why You Will Love This Protein Pumpkin Bread Recipe
- 11g of protein per slice: a real snack, not just a treat.
- 5g of fiber per slice: more staying power than a typical pumpkin bread.
- Optional streusel topping: dress it up or keep it simple, your call.
- Freezer-friendly: bake once, enjoy slices for weeks.
- Whole wheat pastry flour: adds substance without a heavy texture.
Ingredients
- Whole wheat pastry flour: the base of both the bread and the streusel topping.
- Vanilla protein powder: what boosts each slice to 11g of protein.
- Pumpkin pie spice: used in both the bread and the streusel for warm, cohesive flavor.
- Baking powder & baking soda: help the loaf rise.
- Canned pumpkin puree: real pumpkin flavor and moisture.
- Coconut sugar: sweetens the batter (brown sugar works too).
- Plain Greek yogurt: adds moisture and extra protein.
- Large eggs: bind the batter together.
- Vanilla extract: rounds out the flavor.
Substitutions & Variations
- Skip the streusel: the bread is completely fine without it if you’d rather keep things simpler.
- Protein powder flavor: plain or unflavored protein powder both work in place of vanilla.
- Coconut sugar swap: brown sugar is a 1:1 substitute in the batter.
- Dairy-free: a plain dairy-free yogurt can stand in for the Greek yogurt.
- Gluten-free: a 1:1 gluten-free flour blend works in place of the whole wheat pastry flour.
- Add-ins: a handful of chocolate chips folded into the batter is a popular twist if you want something a little sweeter.
How to Make Easy Protein Pumpkin Bread
- Step 1: Preheat your oven and grease a 1.5 lb loaf pan.
- Step 2: Stir together the whole wheat pastry flour, protein powder, pumpkin pie spice, baking powder, and baking soda in a mixing bowl, then set it aside.
- Step 3: Whisk the pumpkin puree, coconut sugar, Greek yogurt, eggs, and vanilla together in a separate bowl until smooth.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined, then pour the batter into the prepared loaf pan.
- Step 5: Mix the sugar, flour, and pumpkin pie spice together in a small bowl for the streusel, then mash in the room-temperature butter with a fork until crumbly. Sprinkle it evenly over the batter.
- Step 6: Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Step 7: Cool the bread completely before slicing into 8 pieces.
Recipe Success Tips
- Don’t overmix the batter: stir just until the flour disappears to keep the crumb tender.
- Use room-temperature butter for the streusel: it needs to be soft enough to mash into the dry ingredients with a fork, but not melted.
- Test with a toothpick in the center: the middle of the loaf takes the longest to bake through.
- Let it cool fully before slicing: cutting too early can make the loaf seem underbaked even when it’s not.
How to Store Protein Pumpkin Bread
Store the cooled loaf tightly wrapped or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For longer storage, slice and freeze individual pieces for up to 3 months, then thaw on the counter or microwave briefly when you’re ready for a slice.
Is Protein Pumpkin Bread Healthy?
Yes — this is a genuinely high protein pumpkin bread, with 11g of protein and 5g of fiber per slice, both of which are well above what a typical pumpkin bread offers.
One important note: the nutrition numbers below are for the bread only and do not include the optional streusel topping, which will add extra calories, sugar, and fat if you use it.
Total nutritional content per serving is:
- Calories: 201 calories
- Carbohydrates: 33 grams
- Protein: 11 grams
- Total Fat: 4 grams
- Sodium: 253 mg
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 ¼ cup whole wheat pastry flour: $0.33
- ½ cup vanilla protein powder: $1.76
- 2 tsp pumpkin pie spice: $0.14
- 1 ½ tsp baking powder: $0.07
- ½ tsp baking soda: $0.01
- 15 oz canned pumpkin puree: $2.23
- 1 ¼ cups coconut sugar: $0.78
- ½ cup plain Greek yogurt: $0.50
- 2 large eggs: $0.90
- 1 tsp vanilla extract: $0.04
This recipe costs about $6.76 total, or $0.85 per slice. That’s still cheaper than a single slice of protein bread from a specialty bakery or coffee shop, which can easily run $5-6 on its own.
FAQs
Yes — the streusel is completely optional. The bread is moist and flavorful on its own, so feel free to leave it off if you’d rather keep things simpler or cut back on the added sugar and butter.
Yes. Slice the cooled loaf, wrap pieces individually or store in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
A vanilla whey or plant-based protein powder with very little additives both work well here. Unflavored protein powder is a good option too if you’d rather not add any extra sweetness from the powder itself.
Other High-Protein Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Protein Pumpkin Bread
Equipment
- 1.5 lb loaf pan
Ingredients
Protein Pumpkin Bread:
- 1 ¼ cup whole wheat pastry flour
- ½ cup vanilla protein powder
- 2 tsp pumpkin pie spice
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 15 oz canned pumpkin puree
- 1 ¼ cups coconut sugar (or brown sugar)
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Spice Streusel (Optional):
- ¼ cup granulated sugar
- 2 tbsp whole wheat pastry flour
- ¼ tsp pumpkin pie spice
- 2 tbsp unsalted butter room temperature
Instructions
- Preheat oven to 350℉ and grease your loaf pan.
- In a mixing bowl, stir together the whole wheat pastry flour, protein powder, pumpkin pie spice, baking powder, and baking soda. Set aside.
- In a separate mixing bowl, whisk together the canned pumpkin, coconut sugar, Greek yogurt, eggs, and vanilla.
- Add the dry ingredients and stir until combined. Pour into the loaf pan and set aside.
- For the streusel topping: In a small bowl, stir together the sugar, flour, and pumpkin pie spice. Using a fork, mash the room-temperature butter into the mixture until well combined and crumbly. Sprinkle over the top of the pumpkin batter.
- Bake the protein pumpkin bread in the preheated oven for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the bread to cool, then slice into 8 slices and serve.
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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