Pumpkin Protein Bread!

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It’s Fall and that means pumpkin EVERYTHING, right?

I LOVE pumpkin muffins and chocolate chip pumpkin bread from local bakeries, but I don’t love the way I feel after eating it. Low energy, blood sugar dips, increased hunger and cravings…the list goes on.

I’ve tried several pumpkin bread recipes recently and have finally created a recipe that is not only healthy and fat loss friendly, but also DELICIOUS! This recipe is gluten free, dairy free, and grain free.

You can make it into muffins, you can add chocolate chips, you can take out the protein powder…and it’s all still delicious.

1. Preheat oven to 350.

2. Ingredients:
Mix together in one bowl:
1 c. almond meal/flour
1/4 c. coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
1 scoop vanilla protein powder

In another bowl mix together: (Note: I use a hand mixer)
1/3 c. honey (I try to use local honey)
1/4 c. melted coconut oil
4 large eggs
1/4 c. unsweetened applesauce
1 cup unsweetened pumpkin

3. Combine the dry ingredients with the wet ingredients and mix well. Again, I use a hand mixer.


4. Grease your loaf pan or muffin tin REALLY well. I use coconut oil for this, but you can use whatever you prefer.
5. Pour the batter into the pan and try to smooth out the top.

You can see here that I totally didn’t grease my pan well enough!

6. Bake.
For a loaf pan you’ll bake for around 40-50 minutes. I like mine a little more under-done, so I stick to the lower end, but some like it more done and cook it for 50 minutes or longer.

IMG_0476 IMG_0482
If making muffins, cooking time will be significantly less. Start with around 20 minutes and check often to see when they’re done.

My loaf makes about 10 servings, so here’s the nutrition breakdown:
(This is for the recipe as written including the vanilla protein powder and without chocolate chips).

Per slice: Carbs: 8.8g
Fiber: 3g
Protein: 7.7g
Total hormonal carb per slice: NEGATIVE 1.9

I don’t ever look at calories or fat, but wanted to know what my total hormonal carb number would be for these. If you’re not sure what I’m talking about, I plan to post more about this next week on the blog. You can catch a quick synopsis here on this recipe post:
I hope that you enjoy this recipe as much as we have. We are making between 2 and 3 batches a week as all four of us love it- and that’ saying something because my kids are sometimes not fans of my healthy recipes 馃檪


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