Gluten-Free Pumpkin Protein Bread
Moist, fluffy, and macro-friendly, this Gluten-Free Pumpkin Protein Bread is easy to make and perfect for fall breakfasts, snacks, and post-workout fuel. Packed with pumpkin spice flavor and high protein, it’s naturally gluten-free and easily adapted to dairy-free or lower-sugar needs.
Ingredients
- 1 ½ cups 180 g gluten-free all-purpose flour blend (1:1 baking type, with xanthan gum)
- ½ cup 60 g almond flour or oat flour (optional, for extra moisture or fiber)
- ½ cup 40–50 g vanilla or unflavored protein powder (whey, casein, or plant-based)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup 245 g pumpkin puree (canned or well-drained homemade)
- 2 large eggs or flax/chia eggs for egg-free
- ½ cup 120 g Greek yogurt or dairy-free yogurt
- ⅓ cup 80 ml maple syrup, honey, or preferred sweetener
- ¼ cup 60 ml melted butter, coconut oil, or neutral oil
- 1 tsp vanilla extract
- Optional add-ins:
- ¼ cup dark chocolate chips raisins, or chopped nuts