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High Protein Vegan Pumpkin Bread: Single Serving Dessert

Last Updated on by Amanda Brooks
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High protein vegan pumpkin bread breakfast bake dessert delicious snack. Say that 3 times fast, I dare you! What can I say, I love a tongue twister with my breakfast.

When it comes to breakfast I don’t mess around.

It’s a meal I LOVE whether that means a green smoothie with Fall flavors, veggie egg bites, gluten free overnight oats or healthy pancakes….and um sometimes maybe all three in the same day. Truly I could eat breakfast all the time happily (except for Friday night pizza!).

While I am not the pumpkin fiend that so many bloggers are {don’t throw anything at me!!}, I do enjoy using it occasionally, plus pumpkin has some great health benefits.

First the recipe, then the reasons why it’s a great post run meal for runners or to satisfy that sweet tooth in the evening (hello protein sans all the sugar!!).vegan pumpkin bread

Attempt number one started as pancakes which was a bit of fail since I made them way to thick. Attempt number two was much faster, less messy and just as delicious when I turned it in to a one dish baked breakfast!

Healthy Vegan Pumpkin Bread

I’ve called it a pumpkin bread because it’s thick and filling, but I suppose you could potentially turn it in to a muffin just by changing the baking method.

As always, I preface this by saying I like to try new things, but I don’t call myself a food blogger! I’m here for foods that are going to serve my running well, taste great and keep me full.

Tofu Pumpkin Breakfast Bake - high protein easy breakfast
Print Recipe

Vegan Pumpkin Bread

A high protein plant based pumpkin breakfast or dessert idea!
Prep Time5 minutes
Cook Time40 minutes
Course: Breakfast, Dessert
Cuisine: American, Dairy Free, Egg Free, Gluten Free, Vegan
Keyword: Gluten Free, High Protein, Vegan
Servings: 1

Ingredients

  • 2 servings Nutiva Vanilla Hemp Protein
  • 1 block silken tofu
  • 1/4 cup almond meal
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup canned pumpkin
  • 1/4 cup ground flax
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  • Pre-heat oven to 375 degrees
  • Spray your small baking dish
  • Hand mix all ingredients
  • Pour in to sprayed baking dish
  • Bake 40-45 minute

Notes

Delicious when served with a little maple syrup and raspberries!

SPORTS NUTRITION BENEFITS

Now let’s talk about some of the benefits of this breakfast. I’m always trying to find ways to sneak more veggies in to every meal that graces my table and yes that includes breakfast! Now you might be saying, “Amanda pumpkin is a fruit” and I would say, “you are correct“.

BUT it has some stats that make it more vegetable in my book…and really it’s my blog, so my rules. Let’s take a look at why this tasty breakfast will not only satisfy a post run craving for carbs with it’s sweet taste, but help to refuel those tired muscles!Tofu Pumpkin Breakfast Bake - high protein easy breakfast

Canned Pumpkin Benefits (1 cup):

  • 83 calories
  • 1g fat
  • 7g fiber
  • 3g protein
  • 763% RDA vitamin A
  • 19% RDA iron
  • 17% RDA vitamin C
  • 49% RDA vitamin K
  • 14% RDA potassium
Love pumpkin? Love protein? Love fast? Eat up! Pumpkin Protein Breakfast Bake #dairyfree @runtothefinish Share on X

With that in mind here are a few of the other pumpkin recipes that I have come to love:

Benefits of Nutiva hemp protein (1 serving):

  • 15g plant-based protein
  • 90 calories
  • 9g fiber
  • Made from raw hempseeds
  • Certified organic and non-GMO
  • Vegan
  • All 20 amino acids, including the 9 essential
  • Essential fatty acids (omega 3 & 6)
  • Good source of dietary fiber

I like switching things up from the pea protein that I so often use in my shakes to get a different flavor and a different plant based protein source!

Benefits of Flax:

  • Ground flax is better used by the body
  • Good source of Omega 3′s
  • Good source of fiber
  • Works as a binding agent in vegan recipes

Are you a huge pumpkin fan?

What’s your normal breakfast?

Just getting started with going plant based? These vegan runner diet tips are a must read.

Other ways to connect with Amanda
Instagram Daily Fun: RunToTheFinish

Facebook Community Chatter: RunToTheFinishRunning_motivation_thumb

Get more plant based recipe ideas: Pinterest

Category: dairy free, Nutrition Guides for Runners, Recipe
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Amanda Brooks Avatar

Author

Amanda Brooks
I am a running coach with over a decade of experience helping thousands of runners to achieve their goals from running injury free to crossing that marathon finish line with a PR. I’ve run over 28,000 miles in my own running journey since 2002. Run To The Finish is my place to share that love and my deep dive in to researching all things running. I hold multiple run coaching certifications, as well as a personal training certification. But it’s my ongoing desire to learn and progress as a coach that has allowed me to help runners from their 20’s through their 70’s! More ways to connect with me:

Reader Interactions

Comments

  2. Sarah

    I do love breakfast! During the weekdays it's hard for me to find time to have a sit down breakfast so I usually grab a protein bar and banana on my way out the door. Weekends are for warm oatmeal topped with some peanut butter though!

    and yes.. definitely a pumpkin fan! Put pumpkin in cookies or a bread and I have to have a taste.
    My recent post Change Your Mindset in 30 minutes or Less

  4. Colorado Gal

    So, Will and I are actually looking at going vegetarian for awhile (for various reasons) so this breakfast comes at a good time. I'm really having to re-learn how to cook all of our meals!

  9. Chrissa

    Love this Amanda. Even though I want to cry at the thought of anyone not loving pumpkin, I think we can still be friends (but only because these tofu breakfast bake pancake thingies look REALLY good) ;)