Easy Protein Pumpkin Bread for a Healthy Fall Breakfast That Actually Keeps You Full

Forget the sugar bomb muffins. You want breakfast that tastes like October, fuels your morning, and doesn’t wreck your goals. This protein pumpkin bread checks all three boxes—soft, spiced, just sweet enough, and secretly jacked with protein.

No blender, no drama, no dry brick pretending to be “healthy.” Make it once and watch yourself skip the coffee shop line with suspicious confidence.

What Makes This Recipe So Good

This bread has the cozy bakery vibe—moist crumb, warm spices, and that pumpkin glow—without the energy crash. It’s made with real pumpkin, Greek yogurt, and protein powder for a legit nutrition upgrade. You’ll get satisfying carbs, balanced protein, and healthy fats that last until lunch.

It’s also one bowl, no mixer, and 30 minutes of hands-on time. Yes, even on a Tuesday.

Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup plain Greek yogurt (2% or 5%)
• 1/3 cup maple syrup (or honey)
• 2 tablespoons light olive oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour (or half all-purpose, half oat flour)
• 1/2 cup whey or pea protein powder, vanilla or unflavored (see notes in FAQ)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon (optional, for extra warmth)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/3 cup mix-ins (optional): dark chocolate chips, chopped walnuts, or pepitas

Step-by-Step Instructions

1. Prep the pan and oven. Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease.

   This prevents the dreaded stuck loaf.

2. Whisk the wet ingredients. In a large bowl, whisk pumpkin, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth and glossy.
3. Combine dry ingredients. In a separate bowl, stir flour, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until no clumps remain. This keeps the rise even.
4. Bring it together. Add dry to wet. Stir with a spatula just until combined.

   If using mix-ins, fold them in gently. The batter should be thick but scoopable.

5. Load the pan. Scrape batter into the prepared loaf pan and smooth the top. Sprinkle extra pepitas or a few chocolate chips if you’re feeling festive.
6. Bake. Bake for 45–55 minutes, until a toothpick comes out mostly clean with a few crumbs.

   If the top browns too fast, tent loosely with foil for the last 10 minutes.

7. Cool like you mean it. Let it cool in the pan for 10 minutes, then transfer to a wire rack for at least 45 minutes before slicing. Yes, waiting matters—steam sets the crumb.
8. Slice and serve. Cut into 10 thick slices. Enjoy plain, toasted with almond butter, or warmed with a thin smear of cream cheese.

   Breakfast is solved.

Keeping It Fresh

Store cooled slices in an airtight container at room temperature for 2 days, or in the fridge up to 5 days. For longer storage, freeze individual slices wrapped in parchment and placed in a freezer bag for up to 3 months. Reheat in a toaster oven or microwave for 20–30 seconds.

Pro tip: toast from frozen and top with a little butter and flaky salt. Chef’s kiss.

Benefits of This Recipe

• High protein breakfast: Protein powder plus Greek yogurt helps keep you full and supports muscle maintenance.
• Fiber and micronutrients: Pumpkin adds vitamin A, potassium, and fiber for digestion and immune support.
• Lower sugar than typical quick breads: Maple syrup sweetens without spiking your day like a donut.
• Balanced macros: Carbs for energy, protein for satiety, and healthy fats for flavor and absorption.
• One bowl convenience: Minimal cleanup, maximum payoff. Because mornings are already enough.

What Not to Do

• Don’t overmix the batter. Overmixing builds gluten and turns your loaf into a rubber brick.

  Stir just until you don’t see dry flour.

• Don’t swap in pumpkin pie filling. It’s pre-sweetened and spiced. You’ll end up with mystery sweetness and weird texture.
• Don’t use casein-only protein here. It can thicken excessively and dry out the loaf. Whey or pea works best.
• Don’t skip cooling time. Slicing too soon releases steam and makes it gummy.

  Patience, champ.

• Don’t drown it in oil. More fat doesn’t equal more moist. The pumpkin and yogurt already deliver.

Different Ways to Make This

• Gluten-free: Use a 1:1 gluten-free baking flour and a plant-based protein. Check that your oats or oat flour are certified GF if using.
• Dairy-free: Swap Greek yogurt for thick coconut yogurt and use a pea protein powder.

  Use dairy-free chocolate chips if adding.

• Low sugar: Halve the maple syrup and add 2–3 tablespoons of unsweetened applesauce. Increase vanilla to keep flavor rounded.
• Muffin mode: Divide batter into a 12-cup muffin tin, bake 18–22 minutes. Great for portion control and meal prep.
• Coffee shop vibes: Add a cinnamon-sugar sprinkle or pepita crunch topping before baking.

  Very Instagram, very yum.

• Chocolate swirl: Mix 2 tablespoons cocoa with 1/2 cup batter and swirl into the top. Because we’re civilized.

FAQ

Which protein powder works best?

Whey isolate or whey blend and pea protein both perform well. Whey keeps the crumb tender; pea adds structure and a slightly heartier texture.

Avoid collagen alone (doesn’t bake like flour) and go easy on casein-only blends, which can dry out the loaf.

Can I make this with all-purpose flour only?

Yes. Use 1 1/4 cups all-purpose flour and keep the protein powder amount the same. The loaf will be slightly lighter and still moist.

How do I know it’s done without drying it out?

Start checking at 45 minutes.

The toothpick should come out with a few moist crumbs, not wet batter. The top will spring back lightly when touched, and the internal temp will be around 200–205°F if you’re using a probe thermometer.

Can I reduce or replace the maple syrup?

Yes. Reduce to 3 tablespoons and add 2–3 tablespoons unsweetened applesauce or extra pumpkin.

For zero-cal sweeteners, use a 1:1 baking erythritol/monk fruit blend, but expect a slightly drier crumb—add 1 tablespoon more yogurt to compensate.

What if my batter looks too thick?

Protein powders vary. If it’s scoop-and-hold thick, stir in 1–3 tablespoons milk (dairy or plant) until it loosens to a heavy but spreadable consistency. Thick equals moist; paste equals no.

Can I add more protein?

Within reason.

Add up to 2 extra tablespoons protein powder and 1 tablespoon milk to balance. Beyond that, texture suffers. For an easy boost, serve with Greek yogurt or a protein latte, IMO the smarter play.

How many grams of protein per slice?

Depending on the powder used, expect roughly 10–13 grams per slice if you cut 10 slices.

Add nuts or seeds to bump it slightly higher.

The Bottom Line

This easy protein pumpkin bread gives you everything you want from a cozy fall bake—aroma, flavor, and that tender crumb—plus the staying power your morning deserves. It’s simple to make, flexible with ingredients, and friendly to meal prep. Bake it once, stash a few slices in the freezer, and watch your breakfast game level up without the sugary crash.

Pumpkin season, but make it high-protein and actually helpful. FYI: you’ll probably need a second loaf.