Pumpkin Cream Cheese Protein Bread


Keeping with the theme of fall, I decided to create another pumpkin recipe to help use up some of the pumpkin spice egg whites I still have left. I was trying to think of another way to use it that I haven’t already done, and then the though occurred to me: combine pumpkin and cream cheese in a mini loaf form! So, I set out to do just that, not really knowing how this would turn out. The result was something I wasn’t expecting at all, but totally loved <3!

Before I get to that though, lets go over the recipe in more detail. I also wanted to incorporate the FlapJacked gluten-free protein pancake & baking mix I had received to not only boost the protein content, but to see how well the product actually holds up to what it says it does. I’m not one to promote a product and tell you how fantastic it is if I personally have not experienced their claims. This product though, does work well as a baking mix, and most definitely as a pancake mix!

Of course, you don’t need all of these specialty products I use, any substitutions can be made. However, if you make substitutions, know that your nutrition info will vary.

Keep scrolling for the recipe, and check the very end to see my surprise at the way these little beauties turned out!


Pumpkin Cream Cheese Protein Bread

Yields: 8 mini loafs/servings


🔸53g FlapJacked gluten-free buttermilk protein pancake & baking mix

🔸30g De Novo Nutrition Max MPS Seasonal Whey in pumpkin pie

🔸66g Pillsbury sugar free cinnamon swirl quick bread & muffin mix

🔸40g oat flour

🔸1/2 tsp baking powder

🔸1 tsp cinnamon

🔸1 tsp pumpkin pie spice

🔸237 mL MuscleEgg pumpkin spice egg whites (or plain)

🔸1 container (5.3 oz) Dannon Light & Fit Greek yogurt in pumpkin pie

🔸425g pumpkin purée

🔸30 drops liquid stevia in vanilla creme (or unflavored)

🔸2 large eggs

🔸66g fat free cream cheese

🔸64g pumpkin spice cream cheese

🔸30 mL pumpkin spice almond milk (or plain)

🔸56g Nestlé Tollhouse pumpkin spice morsels


  1. Preheat oven to 350F.
  2. Combine dry ingredients into a mixing bowl (except pumpkin spice morsels) and whisk until well incorporated, then add wet ingredients and mix until smooth.
  3. Spray an 8 well mini muffin pan (or a standard loaf pan) with cooking spray, then evenly divide mixture into each well.
  4. Top with pumpkin spice morsels and press into batter.
  5. Bake for 25-30 minutes or until toothpick comes out clean.
  6. Remove from oven and allow to cool before serving. Refrigerate or freeze in a covered container for freshness.


Nutrition: 220.07 calories, Total Fat: 6.45g, Saturated Fat: 3.5g, Polyunsaturated Fat: 0.25g, Monounsaturated Fat: 0.50g, Cholesterol: 53.88mg, Sodium: 313.49mg, Carbohydrates: 25.76g, Fiber: 2.69g, Sugar: 8.85g, Protein: 14.45g


*NOTE: much to my surprise, these have the texture and flavor of a pumpkin cheesecake bar, almost like the ones you can get from Starbucks 😉


3 thoughts on “Pumpkin Cream Cheese Protein Bread

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