When Protein Meets Pumpkin: The Perfect Recipe That Brings Fall Flavor and Fitness Fuel
Dec 04, 2025There’s something about pumpkin season that makes everyone want to cozy up in the kitchen! I’m totally guilty of this so I try to scout out the best recipes that I can share with all of you and this high-protein pumpkin bread is the perfect mix of comfort and fuel. It’s packed with clean ingredients, rich in protein, and full of nutrients that make your body (and taste buds) happy. Whether you’re meal-prepping for the week, looking for a better breakfast option, or craving something warm and satisfying after a fall workout, this recipe has you covered!
Pumpkin is the star of fall produce—and for good reason. It’s naturally sweet, low in calories, and bursting with nutrients that support recovery, energy, and immunity. According to the USDA, one cup of pumpkin provides over 200% of your daily vitamin A, plus 20% of your daily vitamin C needs! Both are essential for skin health, vision, and immune function, which takes a hit during colder months.
This pumpkin bread isn’t your typical sugar-loaded loaf. Each slice has about 12–14 grams of protein, making it a great post-workout snack or afternoon pick-me-up. The combination of oat flour, almond flour, and protein powder creates a light but filling texture that supports lean muscle repair and steady energy.
The Greek yogurt and almond milk add creaminess and extra protein, while keeping the bread moist without needing a lot of oil or butter. Plus, the natural sweetness from pumpkin and a touch of maple syrup or honey keeps your blood sugar stable—no crash, and no guilt.
Ingredients (makes 1 loaf):
- 1 cup pumpkin purée (not pumpkin pie mix)
- 3 large eggs
- ¼ cup Greek yogurt (or dairy-free yogurt)
- ¼ cup unsweetened almond milk (or any milk)
- â…“ cup maple syrup or honey (or sweetener of choice)
- 1 tsp vanilla extract
- 1 cup oat flour (or finely ground oats)
- ½ cup almond flour
- ½ cup vanilla protein powder (whey or plant-based)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice (or cinnamon + nutmeg + ginger + cloves)
- ¼ tsp salt
- Optional: ¼ cup dark chocolate chips or chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease.
- In a large bowl, whisk together pumpkin purée, eggs, yogurt, almond milk, sweetener, and vanilla until smooth.
- In another bowl, mix oat flour, almond flour, protein powder, baking powder, baking soda, spices, and salt.
- Fold the dry ingredients into the wet until just combined (don’t overmix).
- Stir in chocolate chips or nuts if using.
- Pour into loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick comes out clean.
- Let cool completely before slicing (this helps it firm up).
Macros (per slice, based on 10 slices & whey protein):
- ~12–14g protein
- ~18g carbs
- ~6g fat
This bread stays fresh for days, freezes beautifully, and pairs perfectly with coffee, protein shakes, or a drizzle of almond butter. Make it on a Sunday, slice it up, and you’ll have a week’s worth of delicious fuel waiting for you. It’s sweet enough to satisfy your cravings, but nutrient-dense enough to support your goals.
So skip the processed bakery treats and make your own seasonal favorite—one that works for your body, not against it.
Xo,
Coach Tatiana
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