Cozy fall flavor meets high-protein fuel.
If pumpkin spice season makes your heart (and taste buds) happy, you’re going to love this Pumpkin Protein Bread with Granola Topping. It’s got all the warm, comforting vibes of a fall treat — but with a macro-friendly twist that keeps your nutrition goals on track.
This easy recipe delivers nearly 20 grams of protein per slice and stays under 250 calories, thanks to the powerhouse combo of cottage cheese and your favorite vanilla protein powder. The batter comes together right in your blender, so there’s no need for multiple bowls or complicated steps — just blend, pour, bake, and enjoy.
The texture? Soft, moist, and perfectly spiced with that unmistakable pumpkin pie flavor. It tastes like dessert but the macros make it perfect for breakfast, post-workout recovery, or a clean-eating snack.
To take things up a notch, I sprinkled the loaf with a handful of protein granola before baking — that golden, crunchy layer on top is the ultimate finishing touch. Of course, you can use any granola you like (or skip it if you prefer a classic loaf).
This is one of those recipes that makes your kitchen smell amazing, satisfies your sweet tooth, and fuels your body — total win-win!
Why You’ll Love It
- 🎃 Cozy pumpkin spice flavor
- 💪 Nearly 20g protein per slice
- 🧀 Cottage cheese + protein powder for a nutritional boost
- 🍞 Moist, fluffy texture
- ⚡️ Quick blender batter = minimal cleanup
- 🍯 No added sugar
- 🥣 Crunchy granola topping for texture and staying power
Enjoy it:
Fresh out of the oven, warmed with a drizzle of almond butter, or packed in your gym bag for a quick grab-and-go snack. However you slice it, this Pumpkin Protein Bread is pure fall fuel!
- 1 cup 2% cottage cheese
- 1 ¼ cup canned pumpkin
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup extra virgin olive oil or oil of choice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/3 cup protein powder vanilla I used whey
- 1 cup all-purpose flour or gluten-free baking blend
- *10-20 s drops tevia or monk fruit drops depending on sweetness preference
- Cooking spray
- 1/3 cup favorite granola protein granola for the win!
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Pre-heat oven to 350F.
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Add cottage cheese, pumpkin, eggs and oil to blender and blend for about 60 seconds until smooth and well combined.
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Add salt, baking soda, cinnamon, pumpkin pie spice and protein powder to blender, blending for about 30 seconds until incorporated. Next add flour, pulsing in and scraping down sides of blender with spatula, as needed. Do not over blend mixture.
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Depending on your sweetness preference and/or of the protein powder used, add 10-20 drops of liquid stevia or monk fruit.
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Pour mixture into a standard 4.5” x 8.5” loaf pan that has been liberally sprayed with cooking spray. Sprinkle top of batter with granola before baking.
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Bake for 45-50 minutes until center set and toothpick pulls clean. Let cool in pan for 15 minutes; cut in 8 thick slices.
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Store leftovers in fridge for up to 5 days. Reheat in microwave for 10 seconds.
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