Protein Pumpkin Bread with Cream Cheese Frosting

Protein pumpkin bread cut into slices showing the inside with greek yogurt cream cheese frosting on top

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Protein Pumpkin Bread with Cream Cheese Frosting

Gluten free protein pumpkin bread made with oat flour, canned pumpkin, and vanilla protein powder, topped with a three ingredient Greek yogurt cream cheese frosting. 10g of protein per slice.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 140kcal

Author: Bailey Campbell

Ingredients

Pumpkin Bread

1 can pumpkin puree 400g - not pumpkin pie filling
½ cup banana mashed
2 large eggs
1 tbsp vanilla extract
1½ cups oat flour certified gluten free
2 scoops vanilla protein powder
¼ cup brown sugar substitute
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

Cream Cheese Frosting

¼ cup light cream cheese softened
½ cup plain Greek yogurt
2 tbsp sugar free cheesecake or vanilla pudding mix
2 tbsp powdered sweetener I used Truvia calorie-free confectioners sugar

Instructions

Heat the oven to 350F and line a 9x5 loaf pan with parchment, leaving an overhang on the long sides so you can lift the whole loaf out later.
Mash the banana in a large bowl until there are no big lumps left, then whisk in the pumpkin puree, eggs, and vanilla extract until it looks smooth and evenly orange.
Add the oat flour, protein powder, brown sugar substitute, baking powder, baking soda, cinnamon, and pumpkin pie spice straight into the same bowl.
Stir until it just comes together and stop the second you stop seeing dry flour. Overmixing is what turns a protein loaf rubbery, and it happens faster with protein powder than it does with regular flour.
Scrape the batter into the pan, smooth the top with a spatula, and bang the pan on the counter twice to knock out the air pockets.
Bake for 40 to 45 minutes. A toothpick in the center should come out with a few moist crumbs on it and no wet batter. If the top is browning fast around the 30 minute mark, tent it loosely with foil, because protein powder browns quicker than flour does.
Cool the loaf completely in the pan. COMPLETELY. Frosting a warm loaf turns the whole thing into soup and there is no coming back from it.
For the frosting, beat the light cream cheese, Greek yogurt, cheesecake pudding mix and sweetener together until it is smooth and thick, then spread it over the cooled loaf. Chill it for 20 minutes before slicing if you want clean edges.

Notes

Bake times move around depending on your protein powder. The loaf is done at 200F to 205F in the center. Cool completely before frosting. Store frosted in the fridge up to 5 days, or freeze unfrosted slices up to 3 months.

Nutrition