High Protein Pumpkin Bread
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Add as Google Trusted SourceThis high protein pumpkin bread is moist, warmly spiced and topped with a creamy cottage cheese frosting. You’d never guess it’s gluten-free with 10g of protein per slice!
I love my healthy pumpkin bread and usually make it every fall. But since being diagnosed with celiac disease, I wanted to create a gluten-free pumpkin bread that was also higher in protein, with the same moist texture and cozy pumpkin spice flavor I love!
Getting this one just right took some work! Between my own testing and the entire EBF team, we probably made this recipe about 10 times. The early versions were too moist and kept sinking in the center, or the middle stayed too soft even when the outside looked done. We tweaked the ingredient ratios multiple times to get the texture and consistency just right.
The final version uses a combination of oat flour, almond flour, vanilla whey protein powder and cottage cheese for a moist, tender loaf that holds together beautifully. And because I love pumpkin paired with cream cheese, I topped it with a creamy cottage cheese frosting. It’s the finishing touch that makes a slice feel extra special!
Table of Contents
Why You’ll Love This Recipe
- 10 grams of protein per slice: Made with whey protein powder, cottage cheese and eggs, with a creamy cottage cheese frosting for a little something extra!
- Gluten-free without sacrificing texture: A delicious snack or treat for anyone who needs to eat gluten-free, but you’d never guess it from the moist, tender crumb.
- All the cozy fall flavor: Pumpkin puree, pumpkin pie spice and cinnamon give every slice that classic pumpkin bread flavor.
- Creamy cottage cheese frosting: This is definitely my favorite part! The sweet, tangy topping makes this loaf feel extra special.
Ingredients Needed
- oat flour – the base of this pumpkin protein bread. Use certified gluten-free oat flour or make your own using my guide for how to make oat flour. Be sure to blend it finely and measure in grams.
- almond flour – adds moisture and tenderness. Use finely ground blanched almond flour for the best texture.
- vanilla whey protein powder – adds protein and a little sweetness. I used Clean Simple Eats vanilla whey. Stick with whey protein for this recipe, as other types aren’t direct substitutes.
- pumpkin puree – make sure you’re using plain pumpkin puree, not pumpkin pie filling! I have a recipe for homemade pumpkin puree, but recommend canned here for consistent moisture.
- full-fat cottage cheese – adds protein and moisture and gets blended until smooth. Use a thick cottage cheese and pour off any pooled liquid before weighing.
- eggs – help bind the ingredients and give the loaf structure.
- coconut sugar – adds sweetness and complements the cozy fall spices.
- avocado oil – keeps the bread moist without adding a strong flavor. You can use any neutral oil here like olive oil, coconut oil or vegetable oil.
- pumpkin pie spice + cinnamon – for plenty of warm fall flavor. Use store-bought or make my homemade pumpkin pie spice.
- cottage cheese frosting – you’ll need full-fat cottage cheese, softened cream cheese, powdered sugar and vanilla extract. Blend the cottage cheese until completely smooth before adding the cream cheese so your frosting doesn’t have little curds. Another great frosting option would be my healthy cream cheese frosting. You can also skip the frosting all together!
Find the full ingredient list with measurements in the recipe card below.
How to Make High Protein Pumpkin Bread
Step 1: Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line with parchment paper. In a large bowl, whisk together the dry ingredients, breaking up any clumps.
Step 2: Add the wet ingredients to a blender. Blend until completely smooth.
Step 3: Pour the wet mixture into the dry ingredients and stir just until combined.
Step 4: Spread the batter in the prepared pan and let it rest for 10 minutes. Bake for 50–55 minutes, until the center reaches 200–205°F. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 5: Blend the cottage cheese until completely smooth. Add the softened cream cheese and blend again until combined. Transfer to a bowl and stir in the powdered sugar and vanilla. Refrigerate for about 30 minutes to firm up slightly.
Step 6: Spread the cottage cheese frosting over the completely cooled loaf. Slice and serve!
Brittany’s Recipe Tips
- Use whey protein: I used Clean Simple Eats vanilla whey. Plant-based protein, casein and collagen aren’t direct substitutes.
- Avoid watery cottage cheese: Use thick, full-fat cottage cheese that isn’t overly watery. If there’s liquid pooled on top, pour it off before measuring. Extra liquid can throw off the moisture balance and contribute to a soft center.
- Measure in grams: For the best results, use a kitchen scale. I’ve included gram measurements to make it easier to measure accurately and get the right texture.
- Check for doneness: A golden top doesn’t always mean the middle is ready. The center should reach 200–205°F, and a toothpick should come out with a few moist crumbs, but no wet batter. If the top is browning too quickly, loosely tent it with foil.
- Cool completely: Give the loaf time to set before slicing, and wait until it’s completely cool before adding the frosting.
How to Store
- Refrigerator: Store the frosted bread in an airtight container in the refrigerator and enjoy within 3–4 days. I also recommend refrigerating the unfrosted loaf for make-ahead storage.
- Freezer: For the best texture, freeze the bread without frosting. Let it cool completely, slice, wrap the slices individually and place them in a freezer-safe container or bag. Freeze for up to 3 months.
- To enjoy: Thaw slices in the refrigerator overnight. Warm unfrosted slices briefly if desired, then add frosting before serving.
Frequently Asked Questions
I used Clean Simple Eats vanilla whey protein powder and also tested this recipe with Truvani whey. For the best results, stick with whey protein and measure out 50 grams instead of using the scoop that comes in the bag. Different powders may change the sweetness, moisture and texture.
An underbaked center or slicing before the loaf has cooled can make the middle seem gummy. Measure carefully, let the batter rest as directed and check the center for doneness before taking the loaf out of the oven.
More High-Protein Recipes to Try
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Protein Pumpkin Bread
Ingredients
Pumpkin Bread
- 1 ¼ cups (140g) oat flour, scooped and leveled
- ¾ cup (90g) almond flour, scooped and leveled
- ½ cup (50g) vanilla whey protein powder, I used Clean Simple Eats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) canned pumpkin puree
- ½ cup (110g) full-fat cottage cheese
- 2 large eggs
- ⅔ cup (120g) coconut sugar
- ¼ cup (50g) avocado oil
- 1 teaspoon vanilla extract
Cottage Cheese Frosting
- ½ cup (110g) full-fat cottage cheese
- 4 ounces (113g) cream cheese, softened
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the oat flour, almond flour, whey protein powder, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. Make sure you whisk out any clumps of flour.1 ¼ cups (140g) oat flour, ¾ cup (90g) almond flour, ½ cup (50g) vanilla whey protein powder, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- In a blender, blend the pumpkin, cottage cheese, eggs, coconut sugar, oil and vanilla until smooth.1 cup (240g) canned pumpkin puree, ½ cup (110g) full-fat cottage cheese, 2 large eggs, ⅔ cup (120g) coconut sugar, ¼ cup (50g) avocado oil, 1 teaspoon vanilla extract
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Spread the batter in the prepared pan and let it rest for 10 minutes. This gives the oat flour time to absorb moisture.
- Bake for 50 to 55 minutes, until the center reaches 200 to 205°F. A few moist crumbs on a toothpick are fine. Be sure to check at 30 to 35 minutes, and if the top is golden brown, tent loosely with foil.
- Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
- Make the frosting: Blend the cottage cheese until completely smooth. Add the softened cream cheese and blend again until combined. Transfer to a bowl and stir in the powdered sugar and vanilla.½ cup (110g) full-fat cottage cheese, 4 ounces (113g) cream cheese, softened, ⅓ cup (40g) powdered sugar, 1 teaspoon vanilla extract
- Refrigerate the frosting for about 30 minutes, until it firms up a little.
- Once the loaf is completely cool, spread the frosting over the top. Slice and serve.
Notes
- Protein powder: Use vanilla whey protein powder. I used Clean Simple Eats. Plant-based protein, casein and collagen aren’t direct substitutes and will change the texture.
- Cottage cheese: Use thick, full-fat cottage cheese for both the bread and frosting. If there’s liquid pooled on top, pour it off before weighing. Blend until completely smooth.
- Measure by weight: For the best results, use the gram measurements provided, especially for the flours, protein powder, pumpkin and cottage cheese. This recipe went through about 10 rounds of testing, and the ingredient ratios are important for a loaf that sets properly in the center.
- Storage: Refrigerate frosted leftovers in an airtight container for 3–4 days, or freeze unfrosted slices for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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