Sometimes you just need something warm and cozy as the weather cools down. This Healthy Pumpkin Bread is the perfect way to satisfy those fall cravings. It is packed with protein and keeps you feeling full all morning long. You can enjoy a thick slice without any sugar crash later.
Why This Recipe Is a Winner
This recipe is a total protein-packed powerhouse for your busy mornings. It uses applesauce instead of oil to keep things light and moist. This makes it a great choice for a healthy reset after a busy weekend. Your whole family will love the classic pumpkin spice flavor. It feels like a treat but fuels your body like a meal.
Simple Method
You do not need to be an expert baker to make this loaf. The process is simple and only requires two mixing bowls. You just whisk the wet ingredients and fold in the dry ones. Even if you are a beginner, you can master this recipe easily. It is a stress-free way to fill your kitchen with amazing scents.
Ingredients You’ll Need
These ingredients are mostly pantry staples that you likely have on hand right now.
- 15 oz canned pumpkin puree (unsweetened)
- 1 cup liquid egg whites
- 1/2 cup unsweetened applesauce
- 1 cup oat flour
- 2 scoops (60g) vanilla whey protein powder
- 1/2 cup granulated erythritol
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Step-by-Step
- Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, egg whites, and applesauce until smooth.
- In a separate bowl, sift together oat flour, protein powder, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the bread to cool completely in the pan before slicing.
Best Ways to Enjoy It
Serve a warm slice with a hot cup of coffee or tea. It makes a fantastic grab-and-go breakfast for busy school mornings. You can also top it with a little almond butter for extra creaminess. Pack a slice in your lunchbox for a satisfying midday snack. It is the perfect companion for a crisp fall afternoon.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh and moist for up to five days. For longer storage, you can freeze individual slices in freezer bags. Reheat a slice in the toaster for about two minutes. This will give it a slightly crisp edge and a warm center. It tastes just as good as the day you baked it.
Tips for Best Results
- Don’t skip the parchment paper for an easy release from the pan.
- Avoid overmixing the batter to keep the texture light and tender.
- Use a high-quality vanilla whey protein for the best flavor profile.
- Measure your oat flour carefully to ensure the bread isn’t too dry.
- For a fall gathering, double the batch to share with friends.
- Top with a few pumpkin seeds for a crunchy, festive look.
Easy Flavor Ideas
- Add sugar-free chocolate chips for a sweet dessert-like twist.
- Stir in chopped walnuts or pecans for a nutty crunch.
- Swap oat flour for gluten-free all-purpose flour if you prefer.
- Add a handful of dried cranberries for a seasonal pop of color.
Common Questions
Can I use a different sweetener?
Yes, you can use monk fruit or stevia instead of erythritol. Just check the conversion ratio on the package for the best sweetness level. Honey or maple syrup also work but will change the nutrition facts.
How do I know when it is done?
Insert a toothpick into the very center of the loaf. If it comes out clean or with dry crumbs, it is ready. If it is still wet, give it five more minutes.
Will my kids actually like this?
Most kids love the sweet pumpkin flavor and soft texture. It is a kid-approved way to sneak in some extra protein. They won’t even know it is sugar-free!
I hope this healthy pumpkin bread brings a little extra warmth to your kitchen. It is such a simple way to celebrate the fall season with your family. Happy baking!
— Alex
Ingredients
- 15 oz canned pumpkin puree (unsweetened)
- 1 cup liquid egg whites
- 1/2 cup unsweetened applesauce
- 1 cup oat flour
- 2 scoops (60g) vanilla whey protein powder
- 1/2 cup granulated erythritol
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
Instructions
- Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, egg whites, and applesauce until smooth.
- In a separate bowl, sift together oat flour, protein powder, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the bread to cool completely in the pan before slicing.
