Super Moist Pumpkin Protein Bread Recipe

A soft and moist pumpkin protein bread made with pumpkin purée, Greek yogurt, vanilla protein powder, maple syrup and warm fall spices, then topped with oats, pumpkin seeds and chia seeds.

Prep Time15

Cook Time1 10

Keyword: protein desserts, protein pumpkin bread

Servings: thick slices

Ingredients

Wet Ingredients:

1 cup 240g pumpkin purée
2 large eggs
1/2 cup 120g full-fat plain Greek yogurt
1/3 cup 75g avocado oil
1/2 cup 160g pure maple syrup
1 teaspoon vanilla extract

Dry Ingredients:

1 cup 125g all-purpose flour
2 scoops approximately 62g BetterDays Vanilla Protein
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Topping:

2 tablespoons old-fashioned rolled oats
1 tablespoon pumpkin seeds
1 teaspoon chia seeds
Optional: 1 teaspoon coarse sugar

Instructions

Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, whisk together the pumpkin purée, eggs, Greek yogurt, avocado oil, maple syrup and vanilla until smooth.
In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. The batter should be thick but spreadable. If it seems unusually stiff, add 1–2 tablespoons of milk.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle evenly with rolled oats, pumpkin seeds, chia seeds and optional coarse sugar.
Bake for 55–70 minutes, checking around the 50-minute mark. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil.
The bread is done when a toothpick inserted into the center comes out without wet batter.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before slicing.

Notes

Use pure pumpkin purée, not pumpkin pie filling.

This recipe was developed using BetterDays Vanilla Protein. Because protein powders vary in formulation and absorbency, substitutions may change the final texture.

For the softest loaf, don't overmix or overbake the batter.

If your batter seems unusually stiff after adding the dry ingredients, add 1–2 tablespoons of milk.

Store in an airtight container for up to 2 days at room temperature or 5 days refrigerated.

Individual slices can be frozen for up to 3 months.

Nutrition will vary depending on the exact ingredients and protein powder used.