PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan. This bread has become a fall tradition in our home and once you try it, you'll know why ;)
You might also like my vegan Fruit & Nut Protein Bread!
Did you know? Just one cup of canned pumpkin contains 200% of your daily vitamin A requirement! (source) Vitamin A helps your body fight infections, fortifies your intestinal lining, and is important for eyesight.
The base of this protein bread combines baking flour with a pea isolate isolate protein powder. I used LIV Body Lean Vegan Protein in Pumpkin Pie flavor for this bread! LIV Body has zero artificial ingredients and includes added organic superfoods and probiotics. It tastes great too! You can use my code “NOEXCUSES” for 20% off all LIV Body products on their website: https://livbody.com/collections/all
Soy and pumpkin protein should also work in this loaf. If subbing whey or casein, use more pumpkin in place of the half cup of water called for in this recipe. If you don't add protein powder, use an additional 80 grams (two-thirds cup) of flour.
I use my favorite gluten-free baking flour for the perfect texture! This can be swapped for an equal measure of all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, or whole wheat pastry flour. You can also substitute up to half cup of the baking flour for one quarter cup of coconut flour to lower the carbs. Note: this will yield denser loaf that's not as soft or fluffy.
To sweeten this Pumpkin Chip Protein Bread, I used a monk fruit brown sugar alternative. I am all about that molasses flavor! Feel free to use any brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Sweet Complete Brown. You can also use the same amount of baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart!
I used 100% pure canned pumpkin to moisten this protein bread. You could probably substitute banana or sweet potato with a little more water if you really don't like pumpkin. I also added some avocado oil for a richer flavor and mouthfeel, but you can omit it or substitute another oil, vegan butter or unsalted butter.
This recipe calls for two whole eggs, but you can substitute one half cup egg whites. If you don't do eggs, try four tablespoons of ground flaxseed mixed with one-quarter cup warm water, or an equivalent amount of vegan egg replacer.
The individual spices can also be swapped for two to three teaspoons of pumpkin pie spice!
Lastly, you can also swap the mini chocolate chips for white chocolate chips, butterscotch chips, or even nuts or dried fruit.
This post contains affiliate links and is sponsored by LIV Body.
Pumpkin Chip Protein Bread (Gluten Free, Dairy Free)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
1 1/4 cup (160g) gluten free baking flour*
2/3 cup (80g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Pumpkin Spice flavor, code “NOEXCUSES” for 20% off)
1/2 cup brown sugar alternative* (I used brown monk fruit sweetener)
- 1 tsp. baking soda
1/2 tsp. salt (optional)
1 1/2 tsp. ground cinnamon*
1/2 tsp. ground nutmeg*
1/2 tsp. ground ginger*
1 1/2 cup 100% pure pumpkin*
- 1/2 cup water
2 large whole eggs*
2 tbsp. avocado oil*
1 tsp. pure vanilla extract (optional)
1/4 cup mini chocolate chips*
*See blog above for ingredient substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through spices) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Fold in mini chocolate chips or other desired add-ins.
Coat a loaf pan well with oil and dust with flour, OR line with parchment paper.
Spread batter/dough over the bottom of the pan and level with a rubber spatula.
Bake in preheated oven for 45-50 minutes.
Let loaf cool completely before removing from the pan and cutting into 8 equal slices. Leftovers will keep in the fridge in an airtight container at least a week, or in the freezer at least a month.
Calories (per serving): 190kcal, Fats: 6.0g, Sat Fat: 1.6g, Carbs: 24g, Fiber: 4g, Sugar: 5g, Protein: 12g, Sodium: 494mg
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