High Protein Sugar-Free Pumpkin Bread
Indulge in the cozy flavors of fall with this High Protein Sugar-Free Pumpkin Bread, a deliciously moist and nutrient-packed treat perfect for breakfast, snacks, or dessert. Crafted with wholesome ingredients like pumpkin puree, almond flour, and Greek yogurt, this recipe is naturally sweetened with monk fruit for a guilt-free indulgence. Enriched with unflavored or vanilla whey protein powder, it’s a high-protein option ideal for fueling your day. The warm aromatic blend of pumpkin pie spice and cinnamon adds seasonal flair, while optional chopped nuts provide a delightful crunch. Quick to prepare in just 10 minutes and baked to perfection in under an hour, this low-carb, gluten-free pumpkin bread is a satisfying, healthy alternative that doesn't skimp on flavor. Enjoy it on its own or slathered with nut butter for a cozy, nutritious treat!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 3 large Eggs
- 0.5 cup Greek yogurt (unsweetened, non-fat)
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 cup Almond flour
- 0.5 cup Whey protein powder (unflavored or vanilla, sugar-free)
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Pumpkin pie spice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.33 cup Granulated monk fruit sweetener (or preferred sugar-free alternative)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, eggs, Greek yogurt, almond milk, and vanilla extract until smooth.
In a separate medium-sized bowl, combine the almond flour, whey protein powder, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and monk fruit sweetener. Stir until the dry ingredients are evenly distributed.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
If using, gently fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 24.2 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1060 mg | 82% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1984 mg | 42% | |
*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.
