Easy Pumpkin Bread (With Protein!)

Incredibly easy and healthy! All you need is 4 ingredients— canned pumpkin pie mix, protein pancake mix, an egg and some chocolate. Mix, bake and fall in love with a delicious, moist bread that bakes in under 30 minutes.

A little back story…

Y’all know my love for pumpkin, specifically canned pumpkin. We stock up on it year-round and it finds its way into everything from coffee to pasta sauce.

Well, a couple months back, my husband came home from grocery shopping all eager to show me that he bought 4 HUGE cans of pumpkin.

However, it wasn’t just canned pumpkin. It was….

PUMPKIN PIE MIX.

(Don’t know the difference? Read all about canned pumpkin here)

Rather than exchanging them, I decided to embrace them.

Already spiced and flavored, I knew they’d make an excellent shortcut in the kitchen. And with the added sugar, there was only one thing to do:

Pair it with PROTEIN.

Why you will love this Easy Pumpkin bread

This recipe is delightful on so many accounts. I think you’ll love the following:

• Less than 5 ingredients— 6 is typically my max so this just makes me giddy 🙂
• 2 shortcuts— canned pie mix and boxed mix reduces the amount of ingredients and steps
• Healthy— pumpkin, protein, whole grains
• Chocolate— Did I mention this is could also be called an easy chocolate chip pumpkin bread?!

All the flavor of the season in one loaf that slices for breakfast, snack or treat!

Ingredients

A spin off the good ol’ cake mix + canned pumpkin trick, this bread comes together in 4 ingredients!

• Protein Pancake Mix
• Canned Pumpkin Pie Mix
• 1 Egg
• Chocolate Chips

How to Make

No need to mix wet and dry ingredients separately or bust out the mixer. All you need is a bowl, a spoon and a couple minutes!

1. Preheat oven to 350 degrees and lightly spray loaf pan
2. In a medium bowl, mix pancake mix, pumpkin pie puree (it’s already got all the spices, remember!) and egg until combined
3. Fold in the chocolate chips (save a few for the top!) and transfer into pan and bake for about 25-30 minutes.
4. You’re ready to enjoy when bread is baked through

Note: Puffing up and browning/cracking is a good indicator that the bread done but also stick a knife/skewer/toothpick into the center to ensure it comes out clean

Tips/Tricks

• Do not overmix. This can cause a tougher texture. Mix only until dry ingredient (pancake mix) is moistened and egg is evenly distributed.
• Use a silicone loaf pan. Why? Read my 5 tips on silicone bakeware
• Add in any mix-ins you like— candy chips, nuts, or dried fruit!
• Using Pure Pumpkin Puree? You can jazz up your pumpkin with pumpkin pie spice or a combo of cinnamon, nutmeg, ginger and all spice. You’re probably going to want some sugar too.
• Wondering if you need the egg? No. I’ve tried it, you still end up with a bread. But egg definitely helps the structure and texture…which is so important in a loaf!

Why is Pumpkin Bread good for you?

Pumpkin is a SUPER FOOD.

So, enjoying it in a moist, pumpkin bread is a great way to reap the benefits. One tradeoff, however, is that breads often have a lot of added sugar and fats.

Not this recipe.

Meet your healthy pumpkin bread!

Eat all the good of pumpkin (fiber, vitamins, antioxidants, etc.) but also with so many other benefits:

• Low fat
• Lower sugar
• Whole grains
• Full of protein

To learn more about pumpkin and how it truly can improve your skin, gut health, weight management, please my benefits of pumpkin blog post.

Where can I purchase ingredients?

Canned pumpkin pie mix can be purchased in most grocery stores, Walmart or Target. This particular can came from Aldi USA.

The Kodiak Cakes Power Pancake and Waffle mix was purchased at Costco. I got such a great deal for a huge box of 3 packs that it was a no brainer. Keep your eyes out for it there! You can also check your Target Circle for deals on it there.

I routinely buy protein pancake mix from Aldi (as featured in my sausage pancake muffins) for best value. However, you can also find it in brands such as:

• Krusteaz
• Trader Joes
• Birch Benders
• King Arthur (Gluten Free)

Just note that this recipe is written with the nutrition (i.e., Whole grains) specifically from Kodiak Cakes.

How do you keep pumpkin bread from drying out?

Here’s a couple tips I’ve learned to ensure you have most moist pumpkin bread whether you’re making this one or another recipe:

• Use the whole can of pumpkin puree. If using a large (30 oz) can like I did, take the time to measure half. An incorrect ratio of wet to dry ingredients (like not enough pumpkin puree) can lead to a dry bread.
• Don’t over bake– Check on your bread 5-10 minutes before it’s done to know how it’s doing.
• Avoid increasing setting oven higher to bake faster– I tried this! No!

This bread actually bakes quite quickly compared to traditional bread, but know that time can vary based on pan, size, etc.

How to Store Leftovers

Any leftover bread can be stored in an airtight container up to 1 week in the fridge.

Eat cold or reheat a slice until warm in the microwave.

Ready to try?

Full recipe included below. Now all you have to decide is if you’re going to eat it plain, topped with honey, powder sugar or peanut butter!

Looking for Something Similar?

Be sure to check out these other recipes:

• Pumpkin Peanut Butter Swirl Brownies
• Homemade Pumpkin Spice Latte

And don’t forget about my French Toast Casserole with Biscuits this fall. Only 5 ingredients and a 5-star rating!

Share with Others

Be sure to share this bread with others. Especially a mom or another busy person who seeks healthier but doesn’t love 100 ingredients 🙂

Press the share button at the top of the blog post or tag @briefandbalanced on Instagram when you’re baking.

Did you like this? Please leave a comment below. I appreciate it so much!!