Protein Pumpkin Bread

Name: Protein Pumpkin Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1/2 cup cottage cheese; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup sweetener (coconut sugar or monk fruit); 1 1/2 cups all purpose flour or whole-wheat flour; 1/2 cup (45g) vanilla protein powder; 2 teaspoons cinnamon or pumpkin pie spice; 2 teaspoons baking powder; Pumpkin seeds, to top (optional)

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This high-protein pumpkin bread with cottage cheese is moist, fluffy, and easy to make. Each slice packs 10 grams of protein, making it an ideal, healthy snack or breakfast for weekly meal prep.

I’ve been so in love with cottage cheese recipes I had to make a pumpkin bread that was perfect for fall!

Protein is a macronutrient essential for joint health, muscle development, and satiety, among other functions! This protein pumpkin bread is so fluffy and tender, oil-free, and packs over 10 grams of protein per serving. Our key ingredients in this recipe are cottage cheese and protein powder. All you need is one bowl, about 10 minutes of prep time, and a few simple, pantry staple ingredients to make this recipe.

This is hands down one of the best recipes I have ever shared. I am obsessed with the consistency of this bread and how it turned out. It’s perfect for a quick on-the-go breakfast, post-workout snack, or even a healthy dessert. It requires no fancy equipment, just one bowl and a whisk! You could even make it for Thanksgiving or any other seasonal get-togethers too.

Two slices of pumpkin bread non a plate with a gold fork.

Ingredients you’ll need

The beauty of protein pumpkin bread is that it’s easily made gluten-free and only requires 8 ingredients ready to go in your pantry and fridge!

Eggs: Not only do the eggs add protein, but they also help provide structure to the bread. I have not tried this recipe with flax eggs, so I cannot guarantee they will work.
Pumpkin Puree: You can use either homemade or canned pumpkin puree. It also helps make this loaf incredibly moist with very little oil. Just be sure to look for pure pumpkin puree and not pumpkin pie filling.
Cottage cheese: This is an added bonus for protein, texture, and consistency of the bread. But if you prefer to use Greek yogurt, you can.
Granulated sweetener: You can use monk fruit, coconut sugar, brown sugar, or regular white cane sugar!
Flour: I used all-purpose flour, but gluten-free all-purpose flour will work too.
Protein powder: This is pretty self-explanatory. Instead of some of the flour, we’re using vanilla protein powder to give this easy healthy pumpkin bread recipe a protein boost.
Pumpkin pie spices: A must for quintessential fall flavour! You can use ground cinnamon if you’re in a pinch.
Baking powder: This leavening agent lightens the texture of breads by enlarging air bubbles within the batter.

Complete list of ingredients and amounts is located on the recipe card below.

How to make pumpkin pie spice

For warm, spicy goodness, pumpkin pie spice adds all the fall flavour you need. If you don’t have pumpkin pie spice on hand, use this mix instead: 1 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ⅛ teaspoon ground cloves.

How to make the best pumpkin bread

Preheat the oven to 180°C/350°F (160°C fan), grease, and line a loaf pan with parchment paper.

In a large bowl, mix together the pumpkin, eggs, cottage cheese, and vanilla until smooth.

Mix in the flour, protein powder, sweetener, baking powder, and spices until fully combined (depending on the brand of cottage cheese you use, it may be chunky – that is okay!).

Wet ingredients in a mixing bowl with a whisk.

Pour the batter into the loaf pan and top with pumpkin seeds if desired.

Bake in the oven for about 55 minutes, covering with foil after 30 minutes or so if the top is starting to brown a bit.

Batter poured into a loaf pan topped with pumpkin bread.

How to store

To store: This protein pumpkin bread will keep well in an airtight container on the counter for 2-3 days, then I recommend transferring it to the fridge.

Freezer: Cut into slices and place in snap lock bags or freezer friendly bags for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Sliced protein pumpkin bread on a plate.

Recipe adaptations

This protein pumpkin bread is endlessly versatile. I like to switch up the flavors depending on the occasion or holiday. Here are some of my favorite variations:

Savoury pumpkin bread: Swap the vanilla protein powder, vanilla extract, and sugar for unflavored protein powder, and add a pinch of salt instead of the spices.
Chocolate protein pumpkin bread: Use chocolate protein powder in place of the vanilla and add chocolate chips on top.
Pecan pumpkin bread: Instead of pumpkin seeds, add 1/3 cup of chopped pecans to the batter.

Recipe FAQ

Why is there cottage cheese in this pumpkin bread?

It is SUCH an underrated ingredient to bake with. It adds a good amount of protein to the bread, moisture and acts as the oil/fat for the recipe.

I don’t like cottage cheese, will I like this?

I promise you cannot taste the cottage cheese in this! It adds moisture and is a great source of protein. But you can use high protein yogurt or a dairy-free yogurt if you prefer.

Can I make this into muffins?

Absolutely! Watch the bake time but start at 15 minutes and work from there.

Sliced of pumpkin protein bread of a plate topped with nut butter and maple syrup.

More pumpkin recipes

Pumpkin Protein Balls

Vegan Pumpkin Banana Bread

High Protein Pumpkin Pie Tortillas

Gluten-Free Pumpkin Donuts

If you try this protein pumpkin bread recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.