If you like pumpkin bread, you should definitely try our easy vegan recipe with just a few ingredients and an extra protein boost!
Autumn means pumpkin season! And what could be better than a delicious protein pumpkin bread? This recipe is super easy to prepare, requires no eggs or dry yeast, and is incredibly versatile. It’s also packed with plant-based protein, thanks to our WAM Protein Banana Bread, which works perfectly in this recipe.
You can enjoy this pumpkin bread on its own, spread it with your favourite toppings like peanut butter and jam, or mix in chocolate chips, pumpkin seeds, or nuts directly into the dough. Definitely give it a try—you won’t regret it!
Ingredients for Protein Pumpkin Bread
- 400g pumpkin purée
- 80g agave syrup or maple syrup
- 80g WAM Protein Banana Bread
- 180g flour (regular or wholemeal)
- 2 tsp cinnamon or pumpkin spice
- 2 tsp baking powder
- 1 pinch of salt
- 20ml oat milk or soy milk
Method
Pumpkin purée: If you’re making it yourself, you can either halve the pumpkin (such as Hokkaido), remove the seeds, and cook the pieces with a little water for about 10-15 minutes until soft, or roast the seeded halves with the skin facing up at 180 degrees (fan) for 30-40 minutes. Once cooled, peel off the skin and purée the flesh.
For the pumpkin bread, mix the pumpkin purée with the syrup and milk in a large bowl. Then add our WAM Protein, flour, cinnamon, baking powder, and a pinch of salt.
Stir everything together with a large spoon until a dough forms. It will be a thick, heavy dough—don’t worry, don’t add more liquid.
Press the dough into a loaf tin lined with baking paper, and if you like, sprinkle with pumpkin seeds and more cinnamon.
Bake the bread in the preheated oven at 180° for about 30-40 minutes. The exact baking time depends on the depth of the tin.
Once the bread is ready, take it out of the oven and let it cool down a little before slicing to preserve its texture.
Nutritional Information
This vegan protein pumpkin bread is not only delicious but also provides a good amount of protein and fibre. If you slice it into 8 pieces, each serving gives you around 10g of protein! Perfect for anyone looking to boost their protein intake while enjoying the autumnal taste of pumpkin.
Recipe Tips
This recipe is highly adaptable—you can add chocolate chips, nuts, or dried fruit to the dough, and adjust the amount of syrup to your taste.
The pumpkin bread will stay fresh for several days in an airtight container in the fridge. You can warm it up whenever you want to enjoy it again, as it tastes even better when warm.
Whether you're looking for a quick snack or a healthy breakfast, this protein pumpkin bread is versatile and perfect for any occasion.
