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Try This High-Protein Pumpkin Bread for a Healthy Snack

Nutritional Info

28 grams
4 grams
13 grams
15 grams

Note: These values represent one serving of four.

high-protein pumpkin bread
Protein pumpkin bread. Photo by Casey Barber.

There’s nothing better than the spiced aroma of pumpkin bread wafting through the air. This sweet treat is easy to make and can satisfy cravings when you need a snack. Typically, pumpkin bread is heavy on butter and light on protein. But this high-protein pumpkin bread flips the script, so you get 13 grams of protein per serving, thanks to almond flour, pepitas, and Greek yogurt, which subs in for the butter, cuts down on saturated fat, and keeps the bread moist. This recipe also cuts down the sugar, so it’s not overly sweet and won’t derail your goals.

Try it after a workout or in between meals to help you stay fueled.



Preheat the oven to 350 degrees F. Generously spritz a standard loaf pan with baking spray.

Whisk the all-purpose and almond flours, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.

In a separate large bowl, whisk the pumpkin puree, sugar, eggs, and yogurt together until blended.

Gently stir the dry ingredients into the wet ingredients just until combined.

Stir in 1/2 cup + 2 tablespoons of the pepitas into the batter.

Pour the batter into the prepared loaf pan, smoothing out the top with a spatula and shaking the pan gently to make sure the batter reaches all corners.

Sprinkle the remaining 2 tablespoons of pepitas over the batter.

Bake for about 1 hour, or until a paring knife inserted into the center of the loaf comes out clean with no wet batter streaks.

Carefully remove the loaf from the pan and cool completely on a wire rack before slicing.

To store:
This is best eaten fresh. However, you can wrap it in plastic wrap or foil and store it in the fridge. Slice when you’re ready to eat it, and pop it in the oven for a few minutes to warm it through.