Protein Pumpkin Bread
Protein Pumpkin Bread – photo 1 Protein Pumpkin Bread – photo 2 Protein Pumpkin Bread – photo 3 Protein Pumpkin Bread – photo 4 Protein Pumpkin Bread – photo 5 Protein Pumpkin Bread – photo 6 Protein Pumpkin Bread – photo 7 Protein Pumpkin Bread – photo 8 Protein Pumpkin Bread – photo 9

This is, no joke, one of the best-tasting recipes I’ve ever created. It’s moist, warmly spiced and everything you want from pumpkin bread in the fall. I prefer using vanilla-flavored Greek yogurt because it adds moisture while giving the pumpkin and spices an extra little boost of flavor.

The cream cheese icing is delicious as is, but for Halloween, you can pipe it across the loaf to make a mummy. Hopefully yours looks better than mine - but either way, mine successfully scared my friends and family. Whether they were frightened by the mummy or my decorating skills is still up for debate.

Prep 15 min
Bake 325°F • 65-75 min
Total ~1.5 hr
Yield 2 loaves

Ingredients

Pumpkin Bread

  • 2 cups (240g) Elevate Protein Flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3/4 cup (1.5 sticks, 170g) unsalted butter, melted
  • 1/2 cup (96g) sweetener of choice (I used monkfruit)
  • 3 eggs
  • 1 can (15 oz) pumpkin / pumpkin purée
  • 1/3 cup (76g) Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 cup (56g) chopped walnuts, optional

Cream cheese icing

  • 80g whipped cream cheese
  • 2 tbsp (~27g) sweetener (I used monkfruit)
  • 10g butter, softened
  • 1/2 tsp vanilla extract
  • pinch of salt

Method

  1. Preheat the oven to 325°F. Grease two 8½ × 4½-inch loaf pans or line them with parchment paper.
  2. In a medium bowl, whisk together the Elevate Protein Flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  3. In a large bowl, beat the melted butter and sweetener.
  4. Beat in the eggs. Then add the pumpkin purée, Greek yogurt, and vanilla, then mix until evenly combined.
  5. Add the dry ingredients to the wet ingredients. Mix on low or fold by hand just until no dry flour remains. Avoid overmixing.
  6. Divide the batter evenly between the prepared pans. If desired, fold walnuts into one portion or sprinkle them over one loaf.
  7. Bake for 65-75 minutes.
  8. Cool the pans for 10-15 minutes, then transfer to a surface or cooling rack and cool completely before icing.
  9. For the icing, just mix all the ingredients together until smooth.
  10. Spread icing, add more walnuts on top if desired, and enjoy!

Nutrition Information

Per serving: 1 slice (12 slices per loaf)

Calories 156
Total Fat 13g
Net Carbs 2g
Dietary Fiber 5g
Protein 7g

Featured in this Recipe

Elevate Protein Flour

$10.95 USD
$10.95 USD
Sale Sold out
Size
View full details

Recipe Reviews