Gluten-Free Pumpkin Protein Bread
User Reviews
5
Gluten-Free Pumpkin Protein Bread
Description
Gluten-Free Pumpkin Protein Bread highlights almond flour and vegan vanilla protein powder as its core dry ingredients, balanced with moist pumpkin puree and eggs. The spices, cinnamon and pumpkin pie spice, contribute a mild autumnal aroma, while honey adds subtle sweetness. Batter is mixed smooth, baked in a parchment-lined loaf pan, and cooled fully in the oven with the heat off to complete baking and firm the crumb.
The resulting bread has a moist yet sturdy texture, with the almond and tapioca flours providing structure alongside the protein powder. The avocado oil keeps the loaf tender. The flavors are gently spiced and sweet, showcasing the pumpkin base.
This loaf serves well sliced plain or toasted with dairy-free butter or nut butter. It fits into paleo diets if using paleo-approved protein powder, otherwise it remains dairy- and gluten-free. It’s a practical choice for a protein-enriched snack or breakfast bread.
For best results, let the loaf cool fully before slicing. It can be stored in the refrigerator for up to five days in an airtight container. If using a fermented protein powder, adding plant milk prevents excessive density. Optional toppings like pecans or chocolate chips can be pressed on before baking.
Ingredients
- 1.25 cup almond flour
- ½ cup vegan vanilla protein powder
- ½ cup pumpkin puree
- 2 egg
- 1 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 2 tbs avocado oil
- ⅓ cup honey
- 1 teaspoon baking powder
- 1.5 tbs tapioca flour
Instructions
- Preheat the oven to 350 degrees Fahernheit.
- In a large bowl, combine all the wet ingredients and mix until smooth.
- Add in the dry ingredients and mix again.
- Line an 8x3 loaf pan with parchment paper and pour in the pumpkin bread batter.
- Smooth it out.
- Sprinkle any additional toppings on top and press in.
- Bake the healthy pumpkin bread for 40 minutes, turn the oven off, and let cool fully.
Notes
- Allow the bread to cool completely in the oven with the heat off to finish baking and firm up the loaf.
- Choose a paleo protein powder to keep the loaf paleo; otherwise it is dairy- and gluten-free only.
- Pecans or chocolate chips can be added on top before baking for extra flavor and texture.
- Store in an airtight container in the fridge for 3 to 5 days to maintain freshness.
- Serve at room temperature with dairy-free butter or peanut butter for best taste and texture.
- If using fermented protein powder, add 1 to 2 tablespoons of dairy-free milk to prevent a dense crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 97mg | 4% |
| Potassium | 122mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 2792IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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