Cranberry Pumpkin Protein Bread


One of my favorite fall flavor combinations is that of cranberry & pumpkin. They tend to compliment each other very well, regardless if the result is more sweet or savory. For this particular recipe, I opted to go the sweet road, and create a delicious protein packed bread. I made this into a single loaf, which I divided into 8 servings, but this can easily be made as muffins or even mini loaves of bread.


🔸315g pure pumpkin puree (not pie filling)

🔸113g pumpkin spice applesauce (or regular)

🔸92g liquid egg whites

🔸15 drops unflavored liquid stevia

🔸15 drops liquid vanilla flavored stevia

🔸33g Pillsbury sugar free cinnamon swirl quick bread mix

🔸45g De Novo Nutrition Max MPS white cake whey protein

🔸49g Dymatize Elite whey protein in snickerdoodle

🔸1/2 tsp pumpkin pie spice

🔸1/2 tsp ground cinnamon

🔸40g reduced sugar dried cranberries

🔸approximately 2 Tablespoons Walden Farms cranberry sauce & fruit spread (optional)


  • Combine all ingredients except for the cranberry sauce and about 1/3 of dried cranberries in a bowl and mix until well blended.
  • Preheat oven to 375.
  • Pour into a parchment paper lined or well greased loaf pan and top with cranberry sauce & remaining dried cranberries and bake for 40-50 minutes, or until toothpick comes out clean.
  • Remove from oven and cool before enjoying.

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