This easy High Protein Pumpkin Spice Loaf is made with cottage cheese and finished with a creamy Greek yogurt pumpkin glaze on top. The texture is soft and moist and you won't believe it's sugar free and diabetic friendly.
If you love pumpkin spice, you may also like my Sugar Free Pumpkin Spice Cheesecake Bars, Sugar Free Pumpkin Spice Chai Donuts and these Low Carb Pumpkin Spice Cookies. Or, if you're here for the protein boost, check out my Blueberry Cottage Cheese Muffins or this 2 Ingredient Cottage Cheese Wrap recipe.
Jump To:
- Why this High Protein Pumpkin Spice Loaf works?
- Nutrition Profile of Pumpkin Spice Loaf with Cottage Cheese
- Main Ingredients Used
- Ways to add more protein?
- Step by step instructions
- How to make a high protein pumpkin spice loaf?
- Recipe Tips
- Variations
- Storage
- Frequently Asked Questions
- More low carb pumpkin spice recipes
- Recipe Card
Why this High Protein Pumpkin Spice Loaf works?
The rise of protein-packed pumpkin spice recipes: More people want seasonal treats that fit fitness or low-carb goals, so traditional pumpkin bread is being adapted with protein powders, nut flours, and sugar substitutes.
Why cottage cheese works in pumpkin spice loaf (texture + protein boost): Blended cottage cheese adds moisture and creaminess while boosting protein with 10g of protein per slice, keeping the loaf soft instead of dry like many protein bakes.
Who this recipe is for: low-carb, high-protein, meal prep friendly: It's ideal for anyone following a low-carb or diabetic-friendly diet, people looking to increase protein, and those who like to prep snacks or breakfasts in advance.
Nutrition Profile of Pumpkin Spice Loaf with Cottage Cheese
Each slice of this high protein pumpkin spice loaf (9 servings per loaf) provides:
- Calories: 244
- Protein: 10 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Net Carbs: 5 g
- Fat: 21 g
Quick Summary: You get a soft, filling slice of pumpkin bread with 10 g protein and just 5 g net carbs, a big upgrade from the traditional version.
This recipe cuts carbs in half while doubling the protein. Plus, protein slows digestion, helping you feel fuller longer compared to carb-heavy breads.
Main Ingredients Used
- Almond Flour: Use fine-blanched almond flour for the best texture; almond meal makes it gritty..
- Baking powder - gives the loaf lift and prevents it from being too dense.
- Pumpkin spice - the signature flavor blend that makes it seasonal.
- Brown Sweetener (Sugar Substitute: This brown sweetener blends smoothly into batters and glazes than granulated.
- Pumpkin puree - Use canned 100% pumpkin, not pumpkin pie filling, which has added sugar.
- Eggs, Butter, Cottage Cheese
- Greek yogurt for the glaze.
* See the recipe card for a complete list of ingredients and measurements.
Ways to add more protein?
- Add protein powder - Replace ¼ to ⅓ cup of the almond flour with unflavored or vanilla protein powder.
- Extra egg whites - Mix in 2 additional egg whites to boost protein without adding much fat.
- Greek yogurt swap - Swap half of the cottage cheese for thick Greek yogurt. It adds protein and tang, but you may need to reduce butter by a tablespoon to avoid excess moisture.
Step by step instructions
How to make a high protein pumpkin spice loaf?
- Step 1: Preheat the oven, mix the wet and dry ingredients.
- Step 2: Add pumpkin puree and mix.
STEP 1: Preheat the oven to 325°F. Then, in a large bowl, whisk together the dry ingredients. Blend the wet ingredients (except the pumpkin puree) and pour into the same bowl.
STEP 2: Add the pumpkin puree and mix with a rubber spatula until well combined. I don't blend the pumpkin puree as it can get watery if blended too long.
- Step 3: Add batter to the loaf pan and bake.
- Step 4: Make the glaze
STEP 3: Transfer the batter to a greased loaf pan lined with parchment paper. Smooth the top and bake in the preheated oven at 325°F for 45-50 minutes or until a toothpick comes out clean. Allow to completely cool before removing from the pan.
STEP 4: Whisk together the glaze ingredients and once the loaf is cooled, pour over the top and smooth out with a spatula. Optional: sprinkle the top with pumpkin seeds for some crunch.
Cool in the fridge for two hours to allow the glaze to firm up before serving.
Recipe Tips
- Blend Cottage Cheese: The reason we blend the wet ingredients is to prevent curds in the batter and keep the loaf smooth.
- Add pumpkin puree after blending: Mixing it in separately keeps the batter thick enough to rise well.
- Cool completely in the pan: If you remove it too soon, it may crumble.
- Glaze after cooling and refrigerate: Otherwise, the glaze will melt and soak in instead of sitting nicely on top. Refrigerate after adding the glaze to allow it to firm up.
Variations
- Chocolate Pumpkin Loaf: Add 2 tablespoons of cocoa powder to the dry ingredients.
- Maple Twist: Add a touch of sugar-free maple syrup or maple extract with the wet ingredients.
- Cream Cheese Swirl: Swirl in sweetened cream cheese before baking for a layered effect.
Storage
Store at room temperature up to 2 days if covered, in the fridge for up to 5-6 days in an airtight container and freeze up to 3 months, well wrapped. Slice the loaf, wrap pieces individually and freeze.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
This can happen from overmixing, using too much pumpkin puree or underbaking.
It can be, depending on your daily macros. With almond flour and brown sweetener carbs stay low enough and can fit into a keto or low carb diet.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
High Protein Pumpkin Spice Loaf (Low Carb, Sugar Free)
Instructional Recipe Video
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 3 teaspoon pumpkin pie spice
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ cup brown sweetener
- 3 large eggs
- ⅓ cup unsalted butter
- ½ cup cottage cheese
- ½ cup pumpkin puree
Pumpkin Spice Glaze
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon greek yogurt
- 2 tablespoon pumpkin puree
Instructions
- Preheat oven to 325°F.
- Grease a 9×5 loaf pan and line it with a parchment paper.
- In a large bowl, whisk the dry ingredients until evenly combined.
- In a blender, blend the wet ingredients (except pumkin puree) until completely smooth.
- Pour the blended wet mixture into the dry bowl. Mix until well combined and no dry spots remain. Add the pumpkin puree and mix again until well combined.
- Pour batter into the prepared pan and smooth the top.
- Bake at 325°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- While it bakes, make the glaze: in a medium bowl whisk the powdered monk fruit sweetener, Greek yogurt, and pumpkin puree until smooth.
- Once baked, set the pan on a rack and let the loaf cool completely in the pan before removing (otherwise it may fall apart).
- Lift out by the parchment, spread the glaze over the top, and sprinkle with pumpkin seeds for crunch. Refrigerate for two hours to allow the glaze to set.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Veronica Alfonso says
Amazing TY!!! 👏🏻👏🏻👏🏻👏🏻👏🏻
Oscar Chimenti says
I just made this pumpkin spice loaf and it turned out amazing. Soft, moist, and full of flavor. Hard to believe it’s low carb and sugar free!