Pumpkin Carrot Protein Bread

So, many of you know how “basic” I am when it comes to pumpkin flavored things, so I’m sure it’s no surprise that I would come up with a new pumpkin based bread recipe 😁. 
I decided to combine my love for pumpkin with some carrot spice protein baking mix to create a perfect blend that would be moist and dense all at once. Instead of the usual banana base that I’ve found great success with as of late, I switched the mashed fruit out for a can of pumpkin purée to keep the carbs low and fiber on point, since the latter is especially important to me as a flexible dieter.

As you can see above, the pumpkin mixed with the other wet ingredients has a runny, almost baby food like consistency, but I promise it doesn’t stay that way for long, once you incorporate the dry ingredients, which is pictured below:

The batter once mixed, above, and once divided, below.

Pumpkin Carrot Protein Bread

Yields: 16 servings


🔸159g FlapJacked Carrot Spice Protein Pancake & Baking Mix

🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in cheesecake or vanilla

🔸60mL unsweetened cashew milk 

🔸2 whole eggs

🔸138g liquid egg whites

🔸446g (approx 15oz can) of 100% pure pumpkin purée (not pie filling)

🔸150g plain Greek yogurt (I used 0% here)

🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in pumpkin pie

🔸liquid stevia or sucralose to taste, about 30-40 drops

🔸1/2 tsp baking soda

🔸1/2 tsp baking powder


  1. Preheat oven to 350F.
  2. Place all wet ingredients and mix until smooth, then add all other dry ingredients until well blended.
  3. Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
  4. Bake for approximately 30 to 40 minutes, depending upon oven, until toothpick comes out clean.
  5. Let cool & enjoy! Refrigerate any leftovers for freshness.

Nutrition information (approximate per serving):

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