Protein Pumpkin Bread

Keto / Low Carb / Contains Gluten / Easy

This moist and delicious pumpkin bread has nearly 10 grams of protein per slice! I would call it a Starbucks copycat as it is so close to their pumpkin bread. It is an absolute repeat for me through fall and winter.


  • 1 C Pure Pumpkin
  • 3/4 C Granulated Sweetener (I use Lakanto)
  • 1 Large Egg
  • 1/2 C Greek Yogurt
  • 1 tsp Vanilla
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1 C Almond Flour
  • 1/4 C Vital Wheat Gluten
  • 1/4 C Micellar Casein Protein Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 C Pumpkin Seed (Optional)

the how to

Preheat oven to 325°. If your pumpkin looks quite wet or has water sitting on top, drain it in a sieve so the excess moisture doesn’t interfere with your bread. The pumpkin should not look wet or sloppy. In a mixing bowl, combine 1 cup pure pumpkin, 3/4 cup sweetener, and 1 large egg together by hand or with a hand mixer. Add 1/2 cup greek yogurt, 1 tsp vanilla, 1 tsp pumpkin pie spice, 2 tsp cinnamon and blend, scraping the sides of the bowl down to make sure everything is incorporated.

In a small separate bowl add 1 cup almond flour, 1/4 cup vital wheat gluten, 1/4 cup micellar casein, 1/2 tsp baking soda, 1/4 tsp salt and whisk.

Add half the dry mixture to the wet mixture and combine. Scrape down as needed. Add the last half. Combine and scrape. Pour into a greased loaf pan & top with crushed pumpkin seed before baking if desired. Bake for 45-60 minutes. Check with a toothpick. There should be no wet batter and the bread should have a nice browned surface that feels firm to the touch. Cool completely before slicing. Store in an airtight container in the refrigerator.


  • 12 Slices
  • 1 Slice
  • Calories 108
  • Fat 5.6
  • Total Carbs 4.3
  • Fiber 1.9
  • Protein 9.8

One thought on “Protein Pumpkin Bread

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