Pumpkin Protein Bread That’s Actually Moist (and Not Blah)
A macro-friendly pumpkin bread that tastes like fall — not like cardboard.
I’m still on my pumpkin kick — partly because it’s that time of year, but mostly because my daughter has an addiction to pumpkin everything. If there’s a pumpkin version of something, she’s the first to request it.
So after posting recipes for Pumpkin Pancakes and Pumpkin Chia Seed Pudding, the next thing for me to make was obvious: Pumpkin Bread.
I wanted to keep it high in protein, balanced, and satisfying — but also good enough that my kids would actually eat it. And they did. This version came out soft, flavorful, and moist (finally), thanks to the mix of half almond flour and half all-purpose flour.
It’s sweet but not too sweet, perfectly spiced, and gives you that warm, cozy fall feeling without the sugar crash.
What You’ll Need
Wet Ingredients
1 cup pumpkin purée (not pumpkin pie mix)
2 large eggs
½ cup blended Shamrock Farms Low-Fat Cottage Cheese
¼ cup nonfat Greek yogurt (Fage 0%)
¼ cup Monkfruit sweetener (or adjust based on your preferred sweetener)
1 tsp vanilla extract
Dry Ingredients
½ cup almond flour
½ cup all-purpose flour (or oat flour for gluten-free)
1 scoop (30 g) IsoPure Zero-Sugar Vanilla Whey Isolate
1 tsp baking powder
2 tsp pumpkin pie spice
1 tsp cinnamon
Pinch salt
(Optional: ½ tsp nutmeg or a dash of cloves for extra warmth)
How To Make It
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
Blend the cottage cheese until smooth.
In a large bowl, whisk together pumpkin, eggs, blended cottage cheese, yogurt, sweetener, and vanilla.
In another bowl, mix almond flour, flour, protein powder, baking powder, spices, and salt.
Combine wet and dry ingredients just until mixed — batter should be thick but spoonable.
Pour into loaf pan and smooth the top.
Bake 45–50 minutes, tenting with foil at 40 minutes if browning too quickly.
Cool 15 minutes in the pan, then transfer to a rack for at least 30 minutes before slicing.
Macros (per slice, 10 slices)
100 kcal | 7.5 g Protein | 8.7 g Carbs | 4 g Fat
(Macros vary slightly by brand.)
How I Eat It
Warm it up and top with Trader Joe’s Coconut Whipped Topping — it gives that light, creamy touch that makes it feel like dessert but still fits my macros.
Other ideas:
PBfit + banana slices for a post-workout snack
Sugar-free maple syrup for a cozy fall breakfast
Why You’ll Love It
Because healthy food shouldn’t taste boring.
This bread hits that perfect middle ground — high in protein, made with real ingredients, and actually enjoyable to eat.
It’s the kind of recipe that fits my philosophy on food: make it practical, make it delicious, and make it doable.
If you try this one, tag me on Instagram @neemainthemiddle — I love seeing your recreations!
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If you like this kind of recipe — high-protein, family-friendly, and flavor-first — you’ll love what’s coming next.
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