Pumpkin Pie & Ginger Loaf

by | Updated: December 4th, 2016

The aromatic smell of spiced pumpkin bread recalls baking with Granny as a child. She helped you measure the ingredients, patiently showing you how to scoop out and level flour, while secretly correcting your mistakes. Thanks to her experienced, watchful eye, now you know how to create your own version of the old favorite with a few modern twists. Unlike the kind you grew up eating, your pumpkin loaf uses healthy oat flour, protein powder and a zero-calorie sugar substitute. But it still evokes the pleasant smell and irresistible flavor that reminds you of Gran’s.
Ginger-Pumpkin Protein Bread Recipe

Pumpkin Pie & Ginger Loaf

Serves 8
Macros per serving: 227 calories | 12 g net carbs | 11 g protein
(For 177 calories per slice, divide into 10 pieces)


1 Quest Pumpkin Pie Protein Bar, diced
1 scoop Quest Salted Caramel Protein Powder
1 cup Bob’s Red Mill Oat Flour
½ cup Swerve Granular Erythritol
1 Tbsp. ginger root powder
2 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. vanilla powder
1 jumbo egg
1 cup 35 cal/cup So Delicious Cashew Milk
½ cup canned pumpkin
1/3 cup Sweet Spreads Cinnamon Roll Coconutter, melted


  1. Preheat oven to 325 degrees F. Coat a loaf pan (or decorative pumpkin bread pan, if you have one) with nonstick spray.
  2. In a large bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients.
  3. Pour wet into the dry and mix until well combined.
  4. Gently fold in protein bar pieces.
  5. Pour into prepared loaf pan and bake for 55 minutes.