When there’s even a whisper of fall in the air, I am hitting the pumpkin recipes hard! This microwave single-serve pumpkin bread is here to save the day when you want something that gives you all the fall vibes and brightens your soul, but without spending hours in the kitchen. It’s everything I love: low sugar, fast, easy, high-protein, and fiber-rich. You can keep it in your recipe rotation all year long if you’re a pumpkin lover like me!
I love to have this for breakfast or lunch. Add a little butter or nut butter on top and you’ve got a filling, balanced meal! You could even have it as a post-workout snack or a healthy dessert. If you’re not the biggest fan of microwaves or just want to switch it up, you can always try the oven version, which fills the kitchen with magical autumn smells. Either way, this recipe is delicious, cozy, and comforting, any time of day!
Why you’ll love this recipe:
- High-protein (about 24 grams)
- Under 300 calories for the whole thing
- Low or no added sugar
- Healthy
- Fast & easy
- High fiber (almost 7 grams)
If you love this recipe, I have a similar recipe you can try: my Healthy Cinnamon Protein Bread. Or take a look at all my high-protein breakfasts here!
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I use and love!
Products used in this recipe:
- Silicone mini loaf pans (what I use for the oven version of this recipe)
- Non-toxic glazed bowls (the ones I use for the microwave version of this recipe)
- Whole wheat pastry flour
- Levels whey protein (They have a few different sizes, and I get the 1- or 2-pound tub. Several flavor options as well. I use Subscribe & Save to save money.)
- Vanilla Creme Stevia Drops (a little goes a long way)
Ingredients
¼ cup pumpkin puree
⅓ cup plain or vanilla Greek yogurt (see FAQs for possible substitutes)
½ tsp baking powder
⅓ cup whole wheat flour or whole wheat pastry flour (see FAQs about possible swaps for gluten-free)
½ scoop (about 16 grams) protein powder
½ – ¾ tsp pumpkin pie spice
Vanilla Creme Stevia Drops or sweetener to taste
½ tbsp chocolate chips (optional but so good; I use ChocZero milk chocolate chips)
Pinch of salt (optional but improves the flavor)
Microwave Directions
- In a microwave-safe bowl or pan (I love these bowls for this recipe; see notes), thoroughly combine all the ingredients and smooth the batter on top with your spoon.
- Microwave for about 3 ½ minutes or until set. Remove carefully from the bowl (you can use a knife or other utensil to loosen the edges and gently get underneath it.)
- Transfer to a plate, slice (this makes it feel super high volume and indulgent), and enjoy! So good warm with a little butter!
- If you’re not eating it right away, store it in an airtight container to prevent it from drying out.
Oven Directions
- Preheat oven to 350° F and prepare a small loaf pan (one of these mini silicone ones is perfect!) Spray with a good cooking spray if your pan is not silicone or nonstick.
- In a medium bowl, thoroughly combine all the ingredients. You can mix the chocolate chips in or gently pat them into the top.
- Transfer the batter to your loaf pan and bake for about 30 minutes (about 30 minutes in the air fryer at the same temperature) or until the top bounces back when gently pressed and a toothpick comes out clean.
- Let cool for a few minutes and remove carefully from the pan.
- Slice (this makes it feel super high volume and indulgent!) and enjoy! It’s so good fresh from the oven with a little butter (I use about ½ tbsp of light butter for spreading).
- If you’re not eating it right away, store it in an airtight container to prevent it from drying out.
Notes
- I don’t recommend silicone pans for the microwave version of this recipe, as it can make the final result a little gummy or soggy. Try using glass, ceramic, etc. instead of silicone for the microwave. Silicone is excellent for the oven version, however.
Quick Tip
True to my Busy Beal name, I like to measure out ingredients as little as possible to save time. Once you make this a time or two, you can just eyeball things like the protein powder, baking powder, and pumpkin pie spice.
Frequently Asked Questions
Q: Can this be made gluten-free?
A: I tested this recipe with oat flour (the same amount the recipe calls for), and it worked pretty well, but definitely a different texture than the whole wheat version. You could see how you like it with oat flour (certified gluten-free if cross-contamination is a concern), or you can try a 1:1 gluten-free flour of your choice.
Q: Can this be made dairy-free?
A: Although I haven’t tried it yet for this particular recipe, you can try using a thick dairy-free yogurt instead of Greek yogurt and a plant-based protein powder. Plant-based protein powders generally absorb more liquid than whey, but this recipe is quite forgiving so I think the listed 16 grams/half scoop should work fine. If it looks too thick, just add a little plant-based milk or water.
Q: Mine turned out a bit dry. How can I fix that?
A: You may have cooked it too long; microwaves and ovens can cook a bit differently from one another. Next time, try checking the bread 3–5 minutes sooner in the oven or 20–30 seconds sooner in the microwave. If this doesn’t work, try adding a little more pumpkin, applesauce, or some butter/butter substitute for extra moisture.
