January 18, 2020


This moist spiced Fruit & Nut Protein Bread makes the perfect mid-morning snack with coffee! I’ve made this bread many times because it’s just so delicious. When visiting family tried it, they requested for the recipe and were shocked to discover it protein powder in it! Definitely a must make 😉 It’s also gluten-free and vegan.

Did you know? Flaxseeds are rich in alpha-linolenic acid (ALA), a type of omega-3 that has been shown to reduce the risk of heart disease and stroke (source). To reap these health benefits, use ground flaxseed instead of whole for better digestion. Whole flaxseeds may pass through undigested, which means you won’t get all the benefits!


Protein powder recommendation

The base of this protein bread combines flour with a pea isolate isolate protein powder. My favorite brand is LIV Body Lean Vegan Protein, and the Pumpkin Pie flavor is perfect for this bread! LIV Body contains no artificial ingredients and has added organic superfoods and probiotics. Use my code “NOEXCUSES” for 20% off all LIV Body products on their website:

I have also tested soy and pumpkin protein. If subbing whey or casein, use unsweetened applesauce in place of the one-third cup of water called for in this recipe. If you omit the protein powder, use an additional 80 grams (two-thirds cup) of flour.

Flour recommendations

The gluten-free baking flour 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, tiger nut 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 a less “springy” bread.


Sweetener recommendations

To sweeten this Fruit & Nut Protein Bread, I used a monk fruit brown sugar alternative. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Brown Sugar (use half as much for Truvia). Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work, but won’t taste as rich. If using stevia extract or drops, please refer to the brand-specific conversion chart!


Other recommendations

I added mashed baked sweet potato to moisten this protein bread. You can either bake your sweet potatoes in the oven, or simply microwave using the “baked potato” setting. Feel free to use three medium mashed bananas if you don’t have any sweet potatoes! I also added some vegan buttery spread for more richness (feel free to use regular unsalted butter, or twice as much nut butter).

To replace eggs in this recipe, I used four tablespoons of ground flaxseed mixed with warm water. Feel free to substitute four whole eggs, 1 cup egg whites, or a vegan egg replacer.


Last but not least, I added some cinnamon, nutmeg, dried cranberries, and chopped walnuts to make this bread irresistibly good. Feel free to add in chocolate chips, raisins, apple chunks, or whatever else tickles your fancy!

Here is the printable recipe for this Fruit & Nut Protein Bread. I hope you’ll rate and comment below if you try it 🙂

This post contains affiliate links and is sponsored by LIV Body.

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5 from 1 vote

Fruit & Nut Protein Bread (Vegan)

This moist spiced Fruit & Nut Protein Bread is loaded with walnuts and cranberries. It's gluten-free and vegan with added protein to keep you full.
Course Snack
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 219kcal
Author Sarah Wilkins, No Excuses Nutrition


  • 1 cup + 1 1/2 tbsp. (140g) gluten-free baking flour*
  • 2/3 cup (80g) vegan protein powder* I used LIV Body Lean Vegan Protein in Snickerdoodle (code NOEXCUSES for 20% off)
  • 1/2 cup calorie-free brown sugar alternative*
  • 1 tsp. baking soda
  • 1/4 tsp. salt optional
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg optional
  • 1 1/2 cup baked sweet potato* mashed
  • 1/4 cup ground flaxseed + 1 cup water* or 4 whole eggs, 1 cup egg whites, or vegan egg replacer
  • 2 tbsp. vegan buttery spread melted
  • 1 tsp. pure vanilla extract optional
  • 1/3 cup chopped walnuts* optional
  • 1/3 cup dried cranberries* optional

*See blog post above for substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through nutmeg) in a medium mixing bowl.
    • In a separate bowl, mash sweet potato and add remaining wet ingredients (through vanilla).
    • Combine wet and dry ingredients, mixing just until no dry clumps remain.
    • Fold in walnuts and cranberries (or add-ins of choice).
    • Line a loaf pan with parchment paper (recommended) or generously coat with cooking spray.
    • Spread batter evenly in the pan and bake for 45-55 minutes until a toothpick or knife inserted comes out mostly clean.
    • Let cool in pan for 10 minutes, then cut into 8 slices.
    • Leftovers will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.


    Calories (per serving, using flaxseed): 219kcal, Fat: 7.4g, Sat fat: 1.2g, Carbs: 29g, Fiber: 6g, Sugar: 5g, Protein: 11g, Sodium: 428mg
    Calories (per serving, using egg white): 216kcal, Fat: 6.0g, Sat fat: 1.1g, Carbs: 28g, Fiber: 5g, Sugar: 5g, Protein: 13g, Sodium: 476mg

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