Protein Pumpkin Bread


Indulge me a short manifesto.

Every year (late-August, to be exact) the same thing happens. I innocently log onto my Facebook feed and see that my friends have started to “pumpkin all the things!”

And frankly, it’s all a bit ridiculous to me. Like the other day I saw a pumpkin spice flavored chicken sausage. Like…really?

I’m not going to pass judgment. Maybe it was good. Maybe all the other things (the cookies, candy, muffins, breads, candles, Febreeze, and whatever else) are all good. But here’s what it boils down to for me.

Pumpkin = Fall. Pumpkining before fall is bad. Why? Because it takes the specialness (is that a real word?) away from fall and away from pumpkin. That’s just my humble opinion.

But don’t mind me! Slurp your pumpkin spice lattes in still 90-degree weather. I will sit here dying just a little bit inside because of it. But don’t let me stop you…

Anyhoo…if you are seeing this recipe unearthed it’s because Baltimore, Maryland (otherwise known as my hometown) has experienced its first blast of cooler weather and I feel comfortable saying we are moving into fall and therefore can begin pumpkining some of the things.

The below recipe is great because it amps up the protein (by way of a high-protein/low-carb baking mix), doesn’t add any sugar and combines all the rest of the stuff you associate with pumpkin bread goodness. Plus they are mini-loaves. Wrap them, tight, freeze them, and you’ve got pumpkin bread for now, pumpkin bread for later.
You’re welcome.


A few recipe notes:


  • A word on my “flour of choice.” There are lots of higher protein/low-carb flours on the market, including: Big Train Low-Carb Pancake & Waffle Mix or Quest Multi-Purpose protein powder (both of which are enhanced protein and low-carb), and Carbquik (which is low carb but not enhanced protein. For those who own a copy of the Bariatric Foodie Breakfast Book, I also have a a recipe to make your own high/protein low-carb baking mix. Check it out!
  • If you don’t want to find high-protein/low-carb baking mix you can also 1/2 c. of yo9ur favorite vanilla or unsweetened protein powder (here’s what I recommend) to the wet mixture and it will still bake up into a nice bread. Watch your oven, though, as protein cooks very fast!
  • And finally, yes, I recognize that I have not given you nutrition information, nor will I! Here’s why if you’re interested.

However…if you’d like more fall/holiday recipe ideas…you’ve GOT to check out The Bariatric Foodie Holiday Survival Guide! This isn’t just a recipe book. It’s your manual for getting through the holidays after weight loss surgery. It features not only healthier versions of your holiday favorites (including a special section on kosher holiday recipes!) but it also tells you how NOT to strangle your obnoxious cousin who keeps asking, “are you supposed to eat that?” (Because needing bail money tends to mess up your holiday budget).

Get your copy today!

Order today!

Protein Pumpkin Bread
Print Recipe
This pumpkin bread is delicious, comforting, and packed with protein! Give the recipe a try - then play with it and make it your own!
Servings Prep Time
8 Mini-Loaves 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 Mini-Loaves 10 minutes
Cook Time
25 minutes
Protein Pumpkin Bread
Print Recipe
This pumpkin bread is delicious, comforting, and packed with protein! Give the recipe a try - then play with it and make it your own!
Servings Prep Time
8 Mini-Loaves 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 Mini-Loaves 10 minutes
Cook Time
25 minutes
Servings: Mini-Loaves
  1. Pre-heat your oven to 350 degrees.
  2. In a large mixing bowl, combine pumpkin, sweetener, syrup and butter with a hand mixer on medium speed until completely combined. Add eggs, one at a time, making sure the first is completely mixed in before adding the second. Add the vanilla and pumpkin pie spice and mix again.
  3. Sift the pancake and waffle mix, baking soda and salt directly into the pumpkin mixture and then mix on medium speed until thoroughly combined.
  4. Spray a mini-loaf pan with non-stick cooking spray made for baking (it will have a bit of flour in it) OR grease your pan. You may also use a full-sized loaf pan or a cupcake pan if you don't have a mini-loaf pan. Pour equal amounts of the batter into each slot, then tap the pan against the counter to ensure batter is distributed and to remove any air pockets.
  5. Bake at 350 for about 20-25 minutes or until a toothpick inserted comes out with a moist crumb. Transfer pan to a cooling rack and cool thoroughly before removing mini-loaves. Wrap each loaf individually and refrigerate until ready to eat. These do freeze well but, again, wrap them individually and well.
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  1. I have the Atkins baking flour. Can I use it in place of the big train mix?

  2. YEP! Same amount.

  3. Oh sweet baby Jesus. *heart palpitations* Do you think I could do this as muffins? I'd imagine so. Pumpkin spice all the things!!

  4. Thanks!! Is there any way to pin this to Pintrest?

  5. How much s.f. choc. chips?! 3/4 C. or so?

  6. @Kathleen no idea. Play with your food! Try 3/4 and see how it goes.

  7. Oh! nice…..This is the bariatric food.

  8. Just made this. Omg. So yummy! I used Atkins and Splenda brown sugar blend. Very, very moist. It's the first thing I've made with Atkins that doesn't taste like Atkins. Thanks, Nik!

  9. like the suggestion of the caramel syrup, BUT Torani makes a sugar Free Salted Caramel – so no added calories

  10. I just made Kyles protein pumpkin bread the other day! Num!

  11. What are the nutritional facts for these?

  12. Could I use Stevia instead of Splenda??

    • You can but be sure to check Stevia’s conversion chart to determine the correct amount to use. Splenda measures 1:1 to sugar (meaning 1 c. sugar = 1 c. Splenda) so check their conversion chart (they should have one on their website) to see how much Stevia to use instead.

  13. I was thinking of swapping the baking mix with protein powder mixed with a little oat or coconut flour and increasing the leavening. Has anyone tried this type of swap?

    • I’ve seen folks do all sorts of swaps. It needs a little of some type of flour (almond, coconut, etc.) for texture. Too much protein and it gets spongy between the protein powder and the egg. But try it out! See how it works. Play with your food! One warning: baked goods with protein powder cook faster than normal baked goods so don’t go far from the oven!

  14. I’m trying to print out your Apple Crumble & pumpkin bread recipes & they are not printing right. The pictures & article prints out fine but not the recipes can you help me please. I’ve had the sleeve done a little over a year now & have gained a few pounds back & these things sound so good I wanted to make them I’m trying to get back to the way I was eating right after surgery. This would help. Thanks so much

    • Are you just trying to print the whole page? If so then that’s probably why. Printers are wonky. To print the recipe go to the top right corner of the recipe box and there’s a printer icon. Click it and it should give you a text only version of the recipe you can print. The pictures and the recipe won’t be on the same page though.

  15. Would carbquik be ok and same amount or can i reduce it a lil bit and fill the rest of it with unflavored protein?

    • Hi Brandi,

      I think Carbquik would work fine. You wouldn’t need the baking powder if you used Carbquik as it already contains baking powder. Play around with the protein amount. Just remember that you have to balance out protein with moisture. So the more protein you add, the more moisture you need to add so your final product is not dry.

  16. Nikki – these are OUTSTANDING!!! So glad I found your site so I can add some variety into my daily meals. Would love to know what stores carry the Big Train low-carb baking mix. I searched the web and could only find on Amazon, which of course comes with a cost. I will be going through all your recipes. Thanks for taking the time to share with the rest of the world.

  17. Do you think you could use Kodiak pancake mix?

    • I think that would work great! Pancake mix is simply baking mix with another name. 😉 Give it a try, with the same amounts, and see how it turns out! Just remember to keep an eye on the oven. Protein makes things bake faster.

  18. Has anyone ever tried this using Kodiak pancake & waffle mix? Can’t find brand recommended even on Amazon.

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