Vegan Pumpkin Pie Bread

Vegan Pumpkin Pie Bread

 

This Vegan Pumpkin Pie Loaf is moist, flavorful, and packed with protein thanks to PEScience Vegan Pumpkin Pie Protein Powder. A cozy, dairy-free fall dessert or snack you’ll love!

Fall baking just got a serious upgrade. This Vegan Pumpkin Pie Loaf is soft, spiced, and perfectly sweet, packed with cozy pumpkin flavor and boosted with PEScience Vegan Pumpkin Pie Protein for extra nutrition. Whether you enjoy it as a post-workout snack, a sweet afternoon pick-me-up, or a healthier holiday dessert, this loaf proves that seasonal treats can be both delicious and protein-packed.

Why You’ll Love This Pumpkin Loaf

  • Protein-packed with PEScience Vegan Pumpkin Pie Protein Powder
  • Moist + tender texture with pumpkin puree and dairy-free Greek yogurt
  • Lower sugar thanks to monk fruit sweetener and a touch of maple syrup
  • Vegan-friendly and dairy-free
  • Perfect for fall, like pumpkin pie, but in sliceable form!

Total Calories: 156 Servings: 10 Serving Size: 1 slice

 

Ingredients:

For the Loaf:

  • 1 1/3 cup all-purpose flour
  • 1 scoop PEScience Vegan Pumpkin Pie Protein Powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp pumpkin pie spice
  • 3/4 cup granulated monk fruit sweetener (or sweetener of choice)
  • 1/4 cup coconut oil, melted
  • 3/4 cup pumpkin puree
  • 1/2 cup dairy-free Greek yogurt
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1 tsp vanilla extract

For the Glaze (optional):

  • 1 cup powdered sugar
  • 1 1/2–2 tbsp almond milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions:

  1. Preheat oven to 350°F (180°C). Lightly grease a loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together sweetener, melted coconut oil, pumpkin puree, yogurt, maple syrup, almond milk, and vanilla until smooth.
  4. Gradually fold dry ingredients into wet ingredients until just combined—don’t overmix.
  5. Pour batter into loaf pan, smooth top, and bake for 40–50 minutes, or until a toothpick comes out clean.
  6. Let cool 10 minutes in the pan, then transfer to a wire rack.
  7. For glaze: whisk powdered sugar, almond milk, cinnamon, and nutmeg until smooth. Drizzle over cooled loaf.
  8. Slice, serve, and enjoy your protein-packed pumpkin treat!

NUTRITION FACTS:

Calories: 156
Fat: 6.8g
Carbs: 19g
Protein: 4.3g

        PEScience Select Vegan Protein

 

Pro Tips

  • For extra crunch, add chopped pecans or walnuts to the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for a grab-and-go snack.
  • Try swapping in different PEScience Vegan Protein flavors like Cinnamon Delight or Chocolate Bliss for a fun twist.

The PEScience Difference

At PEScience, we believe your favorite seasonal recipes should taste amazing and deliver real nutrition. That’s why our Vegan Protein blends creamy texture with crave-worthy flavors—like Pumpkin Pie—so you never have to sacrifice taste for your goals.

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