High‑Protein Almond Flour Pumpkin Bread (Gluten‑Free, Low‑Carb Recipe)

Make this easy high‑protein almond flour pumpkin bread for a healthy breakfast, snack, or dessert that tastes indulgent but fits your goals. It is naturally gluten‑free, lower in carbs than classic pumpkin bread, and made with wholesome ingredients like almond flour, pumpkin puree, and added protein so you stay fuller longer.​

In this video, you will see exactly how to make moist, tender pumpkin bread with almond flour, step by step, with simple swaps to keep it macro‑friendly and satisfying. It is perfect for weekly meal prep, coffee snacks, or a high‑protein treat when you are craving something cozy without a sugar crash.​

This recipe is great if you are looking for: a healthy pumpkin bread with almond flour, high‑protein pumpkin bread, gluten‑free pumpkin bread, or a lower‑carb option that still tastes like a bakery‑style loaf. You can enjoy it plain, warm it up in the microwave or air fryer, or serve it with Greek yogurt, nut butter, or your favorite high‑protein coffee for a more filling meal.​​

If you like this kind of high‑protein, healthy comfort food, check out the other recipes on the Flexible Feasts channel and subscribe so you don’t miss new high‑protein breakfasts, snacks, and desserts. Comment below with how you served your pumpkin bread (plain, with chocolate chips, toasted with spread, etc.) so others can get ideas for their own meal prep.​

TIMESTAMPS:
0:00 - Intro
0:17 - Ingredients
0:25 - Adding the dry ingredients
1:14 - Adding the wet ingredients
1:52 - Mixing the dry and wet ingredients together
2:09 - Preparing for baking
2:31 - Baking
2:43 - Serve

INGREDIENTS:
4 large eggs
1 can (15 oz, 425 grams) pure pumpkin puree
1 tablespoon vanilla extract
1 ¾ cups (224 gram) Almond Flour, fine
1 cup (120 grams) Vanilla Protein Powder
1 tablespoon ground cinnamon
2 teaspoons of pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

INSTRUCTIONS:
1. Preheat your oven to 350°F. Line a small loaf pan (9” X 5” inches) with parchment paper with an overhang. Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.
2. In a large bowl, add the dry ingredients (almond flour, protein powder, ground cinnamon, pumpkin pie spice, baking soda, baking powder and salt) and mix everything together.
3. In a medium bowl, add the wet ingredients (eggs, pumpkin puree, vanilla extract) and mix everything together.
4. Add your wet ingredients into the bowl with your dry ingredients and mix everything together.
5. Using a rubber spatula, transfer the batter to the prepared loaf pan. Smooth out the top.
6. Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 45-50 minutes.
7. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
8. Cool the bread for 30 minutes on the cooling rack.
9. Slice the bread into 10 slices and serve.

NUTRITION FACTS:
Serving Size: 1 slice
Amount of servings per recipe: 10
Calories: 220
Fat: 13 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 75 mg
Sodium: 250 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugars: 1 g
Protein: 17 g

*The numbers above are approximations. Actual calories and macronutrient amounts will vary depending on the ingredients used along with the serving size.

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