Who says pumpkin season has to end? Keep the cozy autumn vibes alive with this incredible High-Protein Pumpkin Spice Loaf! It’s moist, packed with warm spices, and every slice is like a satisfying, healthy protein bar. Perfect for a post-workout snack, a quick breakfast, or a guilt-free dessert, this recipe is your new go-to for all things pumpkin. Let’s get baking!
Ingredients
• Serves 10
• 1½ cups / 168g almond flour
• 1 cup / 245g pumpkin puree
• ½ cup / 120ml full-fat coconut milk
• ¼ cup / 50g granulated sugar
• ¼ cup / 24g psyllium husk powder
• 3 large egg whites
• 1½ tsp. / 4g pumpkin pie spice
• 2 tsp. / 8g baking powder
• ½ tsp. / 3g salt
Instructions
1. Directions1. Preheat your oven to 350°F / 175°C. Place a small, oven-safe container filled with 1 cup of water on the bottom rack to create a steamy environment.2. In a large bowl, whisk together all the dry : almond flour, granulated sugar, psyllium husk powder, pumpkin pie spice, baking powder, and salt.3. Add the pumpkin puree and coconut milk to the dry . Mix with a spatula until a thick, uniform dough forms.4. In a separate, clean bowl, use a hand mixer to whisk the egg whites until stiff peaks form. This is key for a lighter, airier loaf.5. Gently fold the whisked egg whites into the pumpkin dough in two or three additions. Be careful not to overmix and deflate the air.6. Transfer the batter to a greased 8×4 inch loaf pan and smooth the top. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.7. Let the loaf cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Nutritional Information
• Nutritional InfoPer Serving
• Calories: 120
• Fat: 9g
• Net Carbs: 3g
• Protein: 5g
Pro Tips
• For the lightest texture, ensure your egg whites are at room temperature and whipped to stiff, glossy peaks before folding them into the batter.
• Don’t skip the pan of water in the oven! The steam helps the loaf rise and prevents the crust from becoming too dry or cracking.
• Let the loaf cool completely before slicing. Breads made with almond flour and psyllium husk are delicate when warm and will firm up as they cool, giving you cleaner slices.
• Feel free to add mix-ins like ½ cup of sugar-free chocolate chips or chopped pecans to the batter for extra texture and flavor.
FAQ
Q: Is this high protein pumpkin bread keto friendly
A: Yes, with only 3g of net carbs and 5g of protein per serving, this pumpkin spice loaf is an excellent keto-friendly option for a healthy snack or guilt-free dessert.
Q: Why do I need a pan of water in the oven for this recipe
A: The pan of water creates a steamy environment in the oven. This is a key step that helps the loaf rise properly and prevents the crust from drying out or cracking, ensuring a moist texture.
Q: Can I add chocolate chips or nuts to this pumpkin loaf
A: Absolutely! The recipe notes suggest you can fold in up to ½ cup of mix-ins like sugar-free chocolate chips or chopped pecans to the batter for extra flavor and texture.
Q: Why did my loaf crumble when I sliced it
A: It’s essential to let the loaf cool completely before slicing. Breads made with almond flour and psyllium husk are very delicate when warm and will firm up as they cool, which allows for much cleaner, sturdier slices.
