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Top view of pumpkin bread on a plate.

Protein Pumpkin Bread

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American


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.


  • 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)


  1. Preheat the oven to 180°C/350°F (160°C fan), grease, and line a loaf pan with parchment paper.
  2. In a large bowl, mix together the pumpkin, eggs, cottage cheese, and vanilla until smooth.
  3. 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!).
  4. Pour the batter into the loaf pan and top with pumpkin seeds if desired.
  5. 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.


  • To store: Keep this bread in an airtight container on the counter for 2-3 days, then refrigerate.
  • To freeze: Slice,  place in freezer bags and freeze for up to 3 months.
  • Nutrition is calculated with granulated moon fruit sweetener*.


  • Serving Size: 1 slice
  • Calories: 133 calories
  • Sugar: 2.3g
  • Fat: 2.2g
  • Carbohydrates: 18g
  • Fiber: 1.4g
  • Protein: 10.2g

Keywords: high protein, pumpkin bread, cottage cheese