Easy Gluten Free Protein Pumpkin Bread 

As you may know, achieving the perfect moist texture in gluten-free baking can be tricky. This Easy Gluten Free Protein Pumpkin Bread solves that problem by combining cassava flour with whipped cottage cheese and 100% pumpkin puree. The result is a beautifully tender chocolate chip pumpkin loaf filled with aromatic pumpkin spice, coconut sugar, AND packed with protein. It is a delicious and reliable fall bake recipe you can bake time and time again (even not in fall).

The secret to why this protein pumpkin loaf works is all in the preparation. By taking a minute to whip the cottage cheese in a food processor until it is completely smooth, you create a rich, creamy base that acts just like sour cream or Greek yogurt. This traps the moisture inside the crumb and provides a massive protein boost without altering the classic, cozy flavor of this fall bake. Paired with cassava flour and the gentle warmth of the pumpkin spice, it yields a sturdy yet tender slice that won’t dry out on your counter. Plus, those melty chocolate chips folded into the batter make it feel like a decadent dessert, even though it is perfectly balanced (and protein-packed) for a nourishing morning meal or quick snack.

If you love this gluten free pumpkin bread loaf, you will definitely want to add a few more favorite bakes to your weekly recipe lineup. You absolutely must try the Banana Cottage Cheese Muffins, Cottage Cheese Blondies, Pumpkin Spice Cottage Cheese Protein Blondies, Protein Banana Nut Bread with Protein Cream Cheese Frosting (Easy & Gluten Free) (or really any of these 20+ Easy to Make High Protein Cottage Cheese Recipes) they use the exact same blended cottage cheese trick to create the fluffiest, most delicious gluten-free bakes. For other comforting, nutrient-dense fall flavored options, a warm slice of my Gluten Free Apple Chai Pie or a scoop of my favorite Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami or Dairy Free Protein Apple Pie Ice Cream Ninja Creami will completely satisfy your sweet tooth while keeping you energized for the day ahead.

Why You’ll Love This Recipe

• It's packed with protein. Made with whipped cottage cheese, eggs, almond flour, and protein powder, it's a great option for anyone trying to increase their protein intake without giving up a sweet treat.
• Naturally gluten free & grain free. Almond flour and cassava flour offer a wholesome alternative for anyone managing gluten sensitivities or allergies.
• Soft & moist texture. Pumpkin bread is so soft and moist due to the pumpkin puree naturally, but the whipped cottage cheese also allows the bread to stay incredibly soft and moist for days.
• Delicious & tastes like fall. I mean, let's face it, pumpkin and pumpkin spice is the taste of fall in every bite. If you love pumpkin anything like me, this protein pumpkin bread is THE bread to make this fall season.

Pumpkin Bread Ingredients (and Substitutions)

• Pumpkin Puree. Main ingredient for this protein pumpkin chocolate chip bread. No substitutions really will work for this. Do not use pumpkin pie filling instead of 100% pure pumpkin puree.
• Cottage Cheese. The secret weapon for adding moisture and extra protein without drying out the crumb of the quick bread. Simply swap the cottage cheese in the banana bread batter for a thick dairy-free yogurt for a dairy-free bread result.
• Eggs. It helps bind the loaf ingredients and even adds some moisture to the loaf.
• Vanilla. Classic add-in for baked goods.
• Coconut Sugar. This recipe skips refined white sugar entirely by using coconut sugar, which adds a wonderful caramel-like depth that pairs perfectly with the spices.
• Avocado Oil. A light, neutral oil that keeps the crumb perfectly moist (especially with gluten-free flours). I do not recommend using extra-virgin olive oil as it will add a strong flavor to the cake that you don't want.
• Almond Flour & Cassava Flour. The almond flour provides moisture, while the cassava gives it that classic cake structure you know and love.
• Cinnamon Roll Protein Powder (vanilla protein powder). Adds sweetness and a major protein boost. Cinnamon roll protein powder would work beautifully here to boost that cinnamon fall flavor, but regular vanilla protein powder would work here too! My favorite brand of protein powder to use is Equip Foods. Use the code PRETTYDELISH for a discount.
• Baking Soda & Baking Powder. These are leavening agents to help the muffins rise properly.
• Salt.
• Pumpkin Spice. A perfect blend of spices to add to any pumpkin bread recipe! If you don't have pumpkin spice, you can use apple spice or just cinnamon.
• Chocolate Chips. These are the best add-ins to include inside the pumpkin bread for flavor and texture.

Protein Pumpkin Bread Step by Step Instructions

1. Prep. Preheat oven to 350F. Line a loaf pan with parchment paper and set aside until the batter is ready.

2. Whip the cottage cheese. Put the cottage cheese in the food processor and blend until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.

3. Mix the wet ingredients. Add the eggs, vanilla, whipped cottage cheese, pumpkin puree and coconut sugar to a large mixing bowl. Whisk until fully incorporated. Then whisk in the avocado oil until everything is combined.

4. Mix in the dry ingredients. Add almond flour, cassava flour, baking soda, baking powder, pumpkin spices, salt and protein powder if using to the same mixing bowl and fold together with the wet ingredients until fully combined. Make sure there are no clumps of flour or protein powder.

5. Fold in chocolate chips. If using, add chocolate chips to the batter and fold in evenly.

6. Pour batter in pan. Pour the batter into the prepared parchment lined loaf pan and smooth it out evenly so no spots are thicker than others with a butter knife or a flat edge spatula.

7. Bake. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.

Protein Pumpkin Bread Expert Tips & Tricks

• Don't over-mix the batter. Once the dry ingredients go into the wet ingredients, fold gently with a silicone spatula just until combined. Over-mixing leads to a tougher crumb.
• Whip the cottage cheese thoroughly. Run your food processor until no visible curds remain. A smooth consistency blends seamlessly into the wet ingredients.
• Smooth the top of the batter before baking. This ensures the loaf bakes evenly and rises uniformly in the pan. Also add some extra chocolate chips on top for extra chocolate-y goodness.
• Use high-quality pumpkin puree. Make sure you purchase 100% pure pumpkin rather than canned pumpkin pie filling. Pumpkin pie filling has extra things like added sugar to it already which will change the texture and taste of this gluten free pumpkin bread.

Protein Pumpkin Bread FAQs

Can I make this recipe without the protein powder?

The protein powder is completely optional, but it does add more protein without changing the texture of the loaf too much. If you skip it, the batter remains well-balanced and bakes up wonderfully.

Do I need a food processor to blend the cottage cheese?

A food processor, high-speed blender, or immersion blender will all work effectively to remove the curds and whip the cottage cheese smooth.

Can I use a different type of flour?

Almond flour and cassava flour are specifically chosen to provide the best texture. Substituting them with other flours will significantly alter the final result.

What can I substitute for avocado oil?

Any neutral-tasting oil will work well. Melted coconut oil or light olive oil are both excellent substitutions for this recipe.

Can I leave out the chocolate chips?

Absolutely. If you aren't a fan of chocolate chips in your pumpkin bread, you don't have to include them, but I promise the chocolate chips are SO good with this bread. Chocolate chips add more flavor, and indulgence if you will, with the pockets of gooey chocolate throughout the pumpkin bread.

How to Store This Pumpkin Bread  

Keep the baked loaf in an airtight container at room temperature for up to three days. For longer storage, keep it in an airtight container in the fridge for up to one week. If you want your loaf to last even longer, this gluten free loaf freezes well! You can slice the loaf and store the individual pieces in a freezer-safe container for up to three months.

If you liked this pumpkin bread recipe, you might also enjoy these other pumpkin recipes...

• Gooey Pumpkin Spice Cottage Cheese Protein Blondies
• Soft & Chewy Gluten Free Pumpkin Oatmeal Cookies
• Best Homemade Pumpkin Spice Syrup With Real Pumpkin
• Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami
• Gluten Free Pumpkin Muffins
• High Protein Pumpkin Pie Pudding
• Dairy Free Pumpkin Chai Ice Cream
• Or try these 20+ Easy to Make High Protein Cottage Cheese Recipes

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!