This 5-ingredient pumpkin bread is the perfect seasonal treat that’s simple to make and bursting with fall flavors.The first time I made this pumpkin bread, I was amazed at how quickly it came together.
With just a handful of ingredients and no fancy equipment, it’s become my go-to recipe for cozy fall mornings or whenever I’m craving something sweet but wholesome.
Whether you’re a seasoned baker or just starting out, this no-fuss recipe is sure to become a favorite in your kitchen.
What’s Inside This Recipe?
Ingredients
This pumpkin bread keeps it simple with just five main ingredients. Here’s what you’ll need:
- 4 eggs
- 6 level scoops of vanilla protein powder (I used Nuzest, but any vanilla protein powder will work.)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin spice (a cozy blend of cinnamon, nutmeg, ginger, and cloves)
- 1 teaspoon baking powder
Optional:
- 1/2 cup coconut sugar or Lakanto sugar-free sweetener for added sweetness
- Crushed almonds or a sprinkle of cinnamon for topping
You’ll also need a loaf pan and parchment paper for easy baking.
How to Make 5-Ingredient Pumpkin Bread
This pumpkin bread recipe is as easy as mix, pour, and bake! Here’s how to whip it up:
1. Preheat your oven
Start by preheating your oven to 350°F. This ensures your bread bakes evenly and comes out perfectly moist.
2. Mix the batter
In a large mixing bowl, combine the eggs, vanilla protein powder, pumpkin puree, pumpkin spice, and baking powder. Stir until the batter is smooth and well combined. If you’re using the optional sweetener, add it in at this step.
3. Prepare your loaf pan
Line a loaf pan with parchment paper to prevent sticking. Pour the batter into the prepared pan, spreading it out evenly. For extra flavor and texture, sprinkle the top with crushed almonds or a bit of cinnamon.
4. Bake to perfection
Place the loaf pan in the preheated oven and bake for 40-45 minutes. Mine was done at the 40-minute mark, but you’ll know it’s ready when a toothpick inserted into the center comes out clean.
5. Cool and serve
Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, you can slice and enjoy it as is, or whip up a quick frosting using almond milk and Lakanto powdered sugar for an extra treat.
How to Serve Your 5-Ingredient Pumpkin Bread
This 5-Ingredient Pumpkin Bread is delicious on its own, but you can also dress it up for a special occasion. Here are a few serving ideas:
- Spread a little almond butter or cream cheese on top for a creamy, satisfying bite.
- Pair it with a warm cup of coffee or chai tea for the ultimate fall breakfast.
- Add a dollop of whipped cream for a dessert-worthy treat.
Storing and Enjoying Leftovers
If you have any leftovers (though it’s so good, you might not!), here’s how to store them:
- Refrigerate: Wrap the bread in plastic wrap or store it in an airtight container. It’ll stay fresh in the fridge for up to 5 days.
- Freeze: Slice the bread and freeze individual portions for up to 2 months. Just thaw and reheat when you’re ready for a quick snack.
- Reheat: Warm slices in the microwave for 15-20 seconds or pop them in a toaster oven to bring back that freshly baked feel.
Top Tips for Customizing Your Pumpkin Bread
This 5-Ingredient Pumpkin Bread recipe is endlessly adaptable. Here are a few ideas to make it your own:
- Sweeten it up: If you like a sweeter loaf, add 1/2 cup of coconut sugar or a sugar-free sweetener like Lakanto.
- Add mix-ins: Fold in 1/4 cup of chocolate chips, dried cranberries, or chopped nuts for added texture and flavor.
- Make it dairy-free: If your protein powder contains dairy, swap it for a plant-based option to keep the recipe completely dairy-free.
- Spice it up: Double the pumpkin spice or add a pinch of ground cardamom for extra warmth.
Your Questions About 5-Ingredient Pumpkin Bread Answered
Can I use a different protein powder?
Yes! While I used Nuzest vanilla protein powder, you can substitute any protein powder you have on hand. Just keep in mind that the flavor and sweetness level might vary slightly.
Can I make this recipe without protein powder?
If you prefer to skip the protein powder, try replacing it with 1 cup of oat flour or almond flour. You may need to adjust the baking time slightly.
Is this pumpkin bread gluten-free?
Yes! As long as your protein powder is gluten-free, this recipe is naturally gluten-free.
Can I use homemade pumpkin puree?
Absolutely. Just make sure your homemade puree is smooth and not too watery to achieve the right consistency.
Why is my pumpkin bread dense?
If your bread turns out dense, it’s likely due to overmixing the batter. Stir just until the ingredients are combined to keep the texture light and fluffy.
Just 5 ingredients for the perfect fall loaf!
This 5-ingredient pumpkin bread is everything you want in a fall recipe easy, delicious, and packed with seasonal flavors. I love how it comes together in minutes, making it perfect for busy days or last-minute baking cravings.
I hope you’ll give this recipe a try and make it part of your seasonal baking rotation. If you do, I’d love to hear how it turned out! Leave a comment below or tag me on social media at WandaRecipes.com.
Looking for more cozy fall bread recipes? Check out my Best Pumpkin Bread Recipe Ever or explore other seasonal favorites like moist pumpkin muffins and spiced apple loaf.
Happy baking!
5-Ingredient Pumpkin Bread
Ingredients
- 4 eggs
- 6 level scoops of vanilla protein powder I used Nuzest, but any vanilla protein powder will work.
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon pumpkin spice a cozy blend of cinnamon, nutmeg, ginger, and cloves
- 1 teaspoon baking powder
Optional:
- 1/2 cup coconut sugar or Lakanto sugar-free sweetener for added sweetness
- Crushed almonds or a sprinkle of cinnamon for topping
Instructions
Preheat your oven
- Start by preheating your oven to 350°F. This ensures your bread bakes evenly and comes out perfectly moist.
Mix the batter
- In a large mixing bowl, combine the eggs, vanilla protein powder, pumpkin puree, pumpkin spice, and baking powder. Stir until the batter is smooth and well combined. If you’re using the optional sweetener, add it in at this step.
Prepare your loaf pan
- Line a loaf pan with parchment paper to prevent sticking. Pour the batter into the prepared pan, spreading it out evenly. For extra flavor and texture, sprinkle the top with crushed almonds or a bit of cinnamon.
Bake to perfection
- Place the loaf pan in the preheated oven and bake for 40-45 minutes. Mine was done at the 40-minute mark, but you’ll know it’s ready when a toothpick inserted into the center comes out clean.
Cool and serve
- Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, you can slice and enjoy it as is, or whip up a quick frosting using almond milk and Lakanto powdered sugar for an extra treat.
