High Protein Pumpkin Bread

November 14, 2012

Have you ever been to France? If so, did you
try the Pan d’épices (aka, spice bread)? It’s a French classic, sold in loaves, but sometimes sold in squares, cut from giant slabs. It’s something between a cake and a bread, but neither one nor the other. It’s delicious. Made with a lot of spices, honey, and some other rad stuff. 
This high protein pumpkin bread reminds me a lot of Pan d’épices.
To be honest, I didn’t actually notice the resemblance
at first. It was my Parisian friend Charles who after tasting it said (in his very thick French accent): “Is this some kind of Pan d’épices?”
is comment was right on point. This pumpkin bread is quite similar to that French goodness, although the recipe is completely different.

It's made with a good amount of pumpkin puree, a lot of spices, some whole wheat flour, some protein powder, and just a tad of vegetable fat and sugar.
A little bit of elbow grease, and we’re ready to pop it in the oven.

The biggest virtues of this bread, besides being delicious, it’s the low caloric content, and that it’s incredibly moist and soft.
It’s good on his own,
no add-ons necessary!

High Protein Pumpkin Bread
Print this Recipe!


1 cup / 8 oz / 245 gr pumpkin puree
2 egg whites (or 1 whole egg)
¼ cup / 60 ml water
¼ cup / 55 ml vegetable oil
½ cup / 3.5 oz / 100 gr brown sugar
1 cup / 4.5 oz / 125 gr whole wheat flour
¼ cup / 1 large scoop protein powder (vanilla or unflavored)
1 tsp baking soda
½ tsp fine grain sea salt
¼ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
a pinch of black pepper

Optional: chopped walnuts or dark chocolate chips.


Preheat oven to 350°F (180°C).
Lightly grease and flour a loaf pan.
In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water,
and sugar. Whisk until well combined.
In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top.
Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don't want to bake all the moisture out of it.

Nutrition Facts

You can easily get 16 slices out of this loaf. If so, each slice will score the following nutrition facts: 91 calories, with just 13 grams of carbs, 3 grams of fat and over 4 grams of protein.

The Iron You


  1. Can I have some please?

  2. This recipe is amaaaazing. Bookmarked!

  3. This recipe is so simlar to one that I have in the oven as I type! I also love my spicy breads, and I think this one has some great variations!


  4. Bet to be very delicious! I love it.

  5. After having such success with your vegan chocolate cake and making it gluten-free last week, I decided to try this recipe since I was in the mood for something pumpkin-ey. I used extra-virgin coconut oil instead of vegetable oil, and for the gf flour sub, I used: 1/4 cup garfava bean flour, 1/2 cup whole grain brown rice flour, 1/4 cup cornstarch, and I used 1/4 cup whey protein powder. I used ground cloves instead of black pepper and added in some walnuts and a few chocolate chips. It's absolutely perfect. Just the right amount of sweetness, with the sophisticated spice flavors. The texture is also wonderful, and no one would know it's gluten-free if you didn't tell them! Thanks again for another great recipe!

    1. Thank you Jackie, you're a rock star!
      I need to learn more about gf baking, I need to visit your blog more!

  6. Coconut or almond flour be used?

  7. Coconut or almond flour be substituted?