Protein-rich pumpkin bread

26 October 2020|Lunch

Since autumn has begun again, we thought it would be a good idea to share some delicious autumnal recipes with you all. Like this protein-rich pumpkin bread. Easy to make, nutritious, and perfect as a snack in between! Grab a slice for on the go, as a snack during work, or after a good workout.

Give your body some extra energy and savor the delightful taste. 

The benefits of pumpkin

Did you know that pumpkin has a positive impact on our digestion? This is because pumpkin is rich in fiber. Additionally, pumpkin is packed with vitamins and minerals that boost your immunity. Pumpkin contains vitamin A, C, and E, as well as being rich in iron.

So, it's ideal to include more pumpkin in your menu this autumn!


  • 250 grams of oat flour
  • 1 tablespoon of ground flaxseed (+ 3 tablespoons of water)
  • 50 ml of agave syrup
  • 1 ripe banana
  • 400 grams of cooked pumpkin
  • 75 ml of unsweetened almond milk
  • 2 scoops of Orangefit Vanilla Protein
  • 1 teaspoon of cinnamon and gingerbread spices
  • A pinch of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 tablespoon of pumpkin seeds


1. Boil the pumpkin for 10 minutes and puree it until smooth. Let it cool for a while.

2. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

3. Mix the flaxseed with 3 tablespoons of water and let it soak for 10 minutes.

4. Combine all the dry ingredients in a separate bowl. Mix them loosely.

5. In another bowl, mix the mashed banana, pumpkin puree, and agave syrup. Then, add the soaked flaxseed and almond milk, and mix all the ingredients together.

6. Now, combine the dry and wet ingredients, using your hands or a spatula to mix everything. Do this until all the oat flour is incorporated, creating a thick batter.

7. Line a loaf pan with parchment paper and spoon the batter into it. Spread it evenly with a spatula and sprinkle the pumpkin seeds on top of the batter.

8. Bake in the oven for 25 minutes. 

9. Loosely place a piece of parchment paper on top of the pumpkin bread to prevent the top from burning.

10. Bake for an additional 50 - 55 minutes.

11. Tip: To check if the bread is done baking, insert a wooden skewer into the bread. If a lot of batter sticks to the skewer, continue baking the bread for a bit longer. Repeat this process until the skewer comes out almost clean.

12. Let it cool thoroughly, and enjoy!

Nutritional value per slice (1/10)

  • Energy - Kcal: 140.1
  • Fats: 2.3g
  • Carbohydrates: 20.3g
  • Fiber: 3.7g
  • Proteins: 8.1g