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Fall has arrived and with it the warm spices season in this Gluten Free Protein Pumpkin Bread. Make a great breakfast or mid-afternoon snack. If you love the Pumpkin bread sold in your favorite coffee shop, then this recipe is for you.
Pumpkin is one of my favorite vegetables to eat. But did you know botanists say that Pumpkins are fruits because of the seed-bearing structure of flowering plants? Although they are less sweet and more on the savory side, the culinary industry classed them as vegetables.
As I was saying, pumpkin is my favorite veggie ever, has very little calories and has a lot of flavour. And when mix with the correct spices it is heaven. It is versatile, can be used in sweet and savory dishes, great! isn’t it?
WHY PROTEIN PUMPKIN BREAD?
Well, I have tones of protein powder to use up, so…. Hahaha, so I like to include a bit extra of protein in my diet to maintain and increase muscle mass, while I work out. So, what better way to do it than this.
For this recipe, I used my trustee, Whey Isolate Protein that is sugar-free, gluten-free, and lactose-free from BiotechUsa. But you can use any other of your preference. Just bear in mind you might need to change a bit the liquids in the recipe depends on how absorbent it is your choice.
For example, I use Beef Isolate Protein Powder by Bulk Powders in my Double Chocolate Banana Bread which gives me a much moister crumb. Although, if you want to omit the protein powder, just sub with more flour.
Another plus for using protein powder in this Pumpkin Bread is that will add strength to the loaf, making it less dense and cakey and more bread-like kind of texture, but yet moist.
For my Double Chocolate Protein Banana Bread, I used Beef Isolate Protein, it is delicious and so moist, you should look at the recipe.
NOT OVERLY SWEET PUMPKIN LOAF
In this recipe, I am combining erythritol and stevia blend with coconut sugar, to add an extra sweetness but without being overpowering. This is supposed to be a bread loaf, not a cake. Bear in mind how sweet is your protein powder is, which will determine the amount of sweeteners you will use.
I still want to be able to lather some of my homemade blackberry jam, or Nutella without gagging because it is too sweet altogether. Well, that is just me. But by all means, if you would like to use all coconut sugar or increase the amounts, feel free to do it so. On the other hand, if you follow a Low FODMAP diet I suggest using allulose rather than erythritol and coconut sugar, which has low fermentability and is primarily eliminated in urine.
I did also, add some molasses more for flavoring and coloring rather than for sweetness. I think sometimes adding too much of it, can mask the flavor of the spices, and any other add-in to your baked goods.
ADD-INS IN THE PROTEIN PUMPKIN BREAD
In this bread, I decided to include some nuts and dried fruit for crunchiness and a bit of a bite to it. In my opinion walnuts and pecans called for fall and winter baking along with the raisins and sultanas. But you can definitely add your favorite nut or dried fruit. Like pistachios and my sugar-free dried cranberries, this will be my next combination. Also, you could add chocolate chips, feel free to experiment in the kitchen, that is the beauty of cooking.
GLUTEN FREE FLOUR FOR THE PUMPKIN LOAF
For the gluten-free flour blend, I choose to use a blend of Buckwheat, Brown rice and Millet Flour. Because of the ability to absorb liquids, and I am using a high amount in this recipe. Between the pumpkin puree, molasses, sugar-free syrup, eggs, etc.
You can swap the flours for and self-raising gluten-free flour if you’d like just leave the xanthan gum out. But you still will need the baking powder and baking soda for raising along with the vinegar.
In the case that you don’t have or don’t want to use sourdough discard, substitute it for 65g of the flour of your choice and 65g of water.
SOURDOUGH DISCARD FOR QUICK PUMPKIN BREAD?
I don’t know if you already know but I love sourdough bread, the tanginess, also is healthy for your gut. But not just that is the reason I made this recipe with sourdough discard; I had a few jars to go through. One of my to-go in using my sourdough discard is my Pumpkin Waffles and now this Gluten-free Protein Pumpkin Bread.
In my opinion, I think by adding sourdough starter whether is discard or active to this classic fall/autumn recipe gives it a less dense and lighter crumb and fascinating, delicious tangy flavor.
However, if you don’t have or don’t want to use your sourdough starter you can substitute by adding 65g sorghum/buckwheat flour and 65g of water.
HOMEMADE PUMPKIN SPICE BLEND
If you can get your hands on pumpkin spice in the shop, there is no problem. I always prefer to make my own for a fresher spice blend. You only will need a mortar and pestle or a coffee/spice blender. And for the amounts you can check my Pumpkin Waffles Recipe. I can assure you always taste better when you do everything from scratch. But always you can use store-bought spices.
WHAT MAKES THIS PROTEIN PUMPKIN BREAD HEALTHY AND UNIQUE?
Protein: This recipe gets its protein from a high-quality Isolate Whey Protein powder and eggs. Traditionally, Pumpkin Bread recipes are packed with sugar and fat, and refined carbs. So, to make this recipe a healthy version of its original I swap some of the flour with protein powder. Resulting in a much sturdier yet moist loaf that will help you building and maintaining muscle mass.
Low Fat: The fat content in this recipe comes from a great source like egg yolk and the olive oil (which you cannot taste in the final loaf). Although the amount is quite low, the bread is still moist and not dry, like usually high protein bakes are. Bear in mind that in anabolic diets the fats are at their minimum, by increasing the carbs and proteins resulting in a dryer crumb. However, in this recipe, the taste and texture won’t be compromised.
Fiber: Pumpkins are high in fiber and rich in antioxidants and vitamin A. Also, Psyllium Husk is a soluble fiber, helping your digestion and filling satiate for longer. Also, is a prebiotic, which means it is food for the healthy bacteria in your gut. Another reason, for me including psyllium husk in this Protein Pumpkin Bread is because this is a gluten-free recipe, meaning there is no gluten to give structure to the loaf. Then, psyllium husk in combination with xanthan gum will act as a binder to mimic gluten, to help the bread from being crumbly and a mess.
Cinnamon: Among all the spices used in this recipe Cinnamon is one of the healthiest spices ever. It has the power of helping lowering blood sugar levels and burning more calories throughout the day.
PUMPKIN BREAD TROUBLESHOOTING
Oven: Make sure your oven is preheated at the right temperature, before baking the bread. This will determine the final result of the loaf, cold ovens undercook bread, too hot ovens will burn the top of the loaf, also it can burst it because the air will try to find somewhere to scape.
Undercook: when you cut into your bread there are some parts that look gooey or undercook, which means your batter was too liquid. This will depend on the type of flour and protein powder you used. Try to bake it longer next time and always use a skewer or knife to check is done. Also do not cut while still warm, leave it cool down completely.
Overmixing: If your crumb has large holes tunneling) means that you over-mixed the batter. Quick bread like this Pumpkin Pie Protein Loaf will have a more even crumb. So, you can beat the wet ingredients but when combining with the dry ingredients do it, as little mixing as possible. Fold ingredients until no dry bits, we don’t want to add air into the batter. The leavening agents will do the lift.
HOW TO STORE THE PROTEIN PUMPKIN BREAD COPYCAT STARBUCKS?
The best way to store this Pumpkin Protein Loaf is in the fridge if you are going to eat it within 5 days. It can be kept at room temperature (21 C or below) for 2 to 3 days. But because it has a great content of pumpkin, and to avoid mildew I rather store it in the fridge or in the freezer.
There are many ways to do it, you can slice it all through and place it in a zip lock freezer bag like the Ikea ones (this is my preferred method). Or separate the slices with greaseproof or parchment paper then put them in a freezer bag or airtight container.
FQAS WHEN MAKING THIS PROTEIN PUMPKIN LOAF:
HOW CAN I SUBSTITUTE THE SOURCE OF PROTEIN IN THIS BREAD?
Protein powders, I did use my favourite Isolate Whey Protein by Biotech USA (not an affiliate link), but you can use any protein you have. Although you might need to increase or decrease the hydration in this quick bread, not all protein powders are created in the same way. If you are vegan pea protein is quite absorbent (or a least the one that I have) so you might need to add more pumpkin puree, apple sauce, or almond milk. If you do so let me know in the comments.
WHAT GLUTEN-FREE FLOURS CAN I SWAP FOR IN THIS PUMPKIN BREAD?
Brown Rice and Buckwheat Flour are heavy flours so I suggest if you swap them try for one to another for the full amount or you could use Amaranth, Teff, or Corn Flour (as cornmeal like Harina pan or Masa Harina, not corn starch that is a starchy white powder). Although, I haven’t tried making this loaf with those flours.
Millet Flour is a medium flour so you could in theory substitute it for Fava Bean, Garbanzo Bean, Gram, Quinoa, Sorghum, Oat, and White Rice Flour but I haven’t tried those either in this recipe.
Psyllium Husk, you could use powder or whole, however, the level of absorption is slightly different, being the former more absorbent. So, I’m afraid there is no substitution for this ingredient. Although, there are people who will say that chia seeds or flaxseed. However, to be quite honest, I do not like them as a substitute but as add-ins to add more fiber. But I find out that make baked goods a bit mushy and dense.
WHAT IS BEST TO USE PUMPKIN PUREE HOMEMADE OR CANNED?
You can use canned pumpkin puree or make your own. The latter is my preferred way. It’s easy just cut open in half the pumpkin remove the seeds and place it on a baking tray with the skin facing up. Bake the pumpkin for 45min at a 180 C fan-assisted or 200 C conventional oven.
CAN I SUBSTITUTE THE EGGS IN THIS RECIPE?
Yes, you can. Eggs, in this recipe the eggs work as the glue to hold everything together along with the psyllium husk and xanthan gum. You could use egg replacer, for a vegan option, although, I have not tried this.
CAN I OMIT THE ADD-INS IN THIS PROTEIN BREAD?
Nuts and dried fruit, you can use any kind you like or prefer, or simply omit them if you don’t have any, and add chocolate chips. Or if you would like to reduce the macros in this Protein Pumpkin Bread, just leave them out.
Vinegar, I highly suggest do not leave out this ingredient, is crucial for leavening this scrumptious Protein Pumpkin Bread along with the baking soda and baking powder.
CAN I MAKE A LEANER OPTION FOR THIS PROTEIN BREAD?
Yes, sure . If you want a leaner option for this Pumpkin Bread you can by just reducing the fat content, swap the oil for unsweetened apple sauce. Although the carbs and sugar might increase a little bit.
CAN I MAKE THIS BREAD 100% SUGAR FREE?
Yes, you only have to swap the molasses and coconut sugar, if you would like to decrease even more the carbs in this Healthy Pumpkin Bread. The molasses for sugar-free syrup, and instead of coconut sugar you can use golden monk fruit instead.
OTHER HEALTHY PUMPKIN RECIPES
IF YOU LOVE THIS RECIPE, YOU SHOULD TRY MY OTHER HIGH PROTEIN RECIPES:
CRAVING HOLIDAY TREATS?
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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PROTEIN PUMPKIN BREAD COPYCAT STARBUCKSCourse: Recipes, Breakfast, Brunch, Snacks, Quick BreadCuisine: AmericanDifficulty: Easy
This delicious guilt-free Pumpkin Protein Bread is great for a grab-to-go snack or an easy breakfast. Full of flavor, sweet enough, and a nice pumpkin pie flavor and fragrant spices. It is gluten-free, lactose-free, sugar-free, low fat, and THM! Not dense but airy and light.
80g Protein Powder, Vanilla Cinnamon Roll, gluten free (please, read post for substitutions)
40g Brown Rice Flour, gluten free
40g Buckwheat Flour, gluten free
30g Millet Flour, gluten free
½ tsp Xanthan Gum
130g Sourdough Starter Discard made with Sorghum Flour (if don’t have it subs with half water and half Buckwheat flour)
½ tsp Baking soda
1 tsp Baking Powder
1 tsp Pumpkin Spice
½ Tsp Cinnamon
¼ tsp salt
10g Coconut Sugar*
180g Pumpkin Puree
30g Olive oil (please, read the post for anabolic diet substitutions)
20g Sugar-Free Syrup
1 Large Egg, about 60g (please, read the post for vegan substitution)
1 Large Egg Yolk (16 – 20g)
1 tbsp Vinegar
1 tbsp Rum
1 tsp Vanilla Extract
50g Raisins and Sultanas
30g Walnuts and Pecans
Pumpkin seeds (decoration)
- Pre-heat oven to 160 C Fan-assisted (convection) oven.
- Line up an 8 x 4 inches loaf pan with parchment paper or greaseproof paper and set it aside.
- In a medium-big bowl mix all dry ingredients but the dried fruits and nuts. Set aside.
- Now mix all wet ingredients, pumpkin, egg, egg yolk, oil, sugar-free syrup, molasses, vanilla extract, vinegar, rum, but the sourdough starter, the erythritol, and coconut sugar. Whisk slowly we don’t want to incorporate air in the mixture, or over mix.
- Then add the erythritol and coconut sugar and stir until dissolved.
- Now add the sourdough starter and mix until all come together.
- Pour the pumpkin mixture over the dry ingredients and stir until fully combined and no dry pockets of flour left behind. Stir in the raisins and nuts.
- Transfer the batter to the prepared loaf pan and bake for 50min. Turn the loaf pan around (180 degrees) for even baking at 25min. When the 50min is up check if the bread is fully cooked by inserting a skewer or knife, it comes out clean it is done. If not, bake for another 5 to 10min and check again.
- Remove the bread from the oven and cool it in the pan on a wire rack for 10 minutes. Then turn it out of the loaf pan over the wire rack and allow it to cool completely before slicing.
- Store the bread in a zip lock bag, at room temperature for a few days if the temperature is 21 C or below. If the room temperature is over 21 C better store in the fridge.
- * Adjust the sweeteners to your liking, also depending on how sweet is your protein powder. And for the LOW-FODMAP option and substitute, please read the post above.
- ** If you would like to lower the fats even more you could substitute for dairy or lactose-free yogurt, or unsweetened apple sauce.
- *** Read the post for the storage method.
- **** Please read the post for substitutions.
14 servings per container
- Amount Per ServingCalories146
- % Daily Value *
- Total Fat
- Saturated Fat 0.8g 4%
- Cholesterol 14.1mg 5%
- Sodium 79.4mg 4%
- Potassium 483mg 14%
- Total Carbohydrate
- Dietary Fiber 1.8g 8%
- Sugars 3.5g
- Protein 7.5g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.