Easy Pumpkin Bread with Pancake Mix and Protein Powder

Name: Easy Pumpkin Bread with Pancake Mix and Protein Powder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 210 g Protein Pancake Mix (I use chocolate chip protein pancake mix); ½ cup Vanilla Whey-casein Protein Powder (45g); 1 tsp Pumpkin Pie Spice; 1 tsp Cinnamon; ⅔ cup Nonfat Plain Greek Yogurt (150); ½ cup Pumpkin Puree (not pumpkin pie filling, 120g); 3 Tbsp Unsweetened Almond Milk (45ml); 2 Eggs; 3 Tbsp Nonfat Greek Yogurt (42g); ½ Tbsp Maple Syrup (7g)

Pumpkin bread with pancake mix happened because I bought the wrong thing and refused to waste it. This pumpkin protein pancake bread made in one bowl and extra high protein with Greek yogurt and protein powder. No oil, no sugar added and done in under an hour with a 2-ingredient protein glaze too.

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Pumpkin bread with pancake mix made in one bowl and extra high protein with Greek yogurt and protein powder. No oil, no sugar added and done in under an hour with a 2-ingredient protein glaze too.

The actual reason I remade it right now is genuinely chaotic. I wanted to refresh this recipe and my apple cinnamon protein pancake loaf at the same time, so I DoorDashed pancake mix for both. My husband specifically requested the apple version, so I even specially bought the apple.

Come filming day, I had every ingredient laid out, went to scoop the mix, and it was chocolate chip. I had ordered chocolate chip pancake mix. Apple cinnamon chocolate chip was never going to happen, so I went with pumpkin and hoped for the best.

It was SO SO good - better than I expected and honestly better than the original. The chocolate chip mix adds little pockets of richness all through the loaf that you just don't get with plain or buttermilk mix. If you want a Kodiak pumpkin bread recipe, Kodiak buttermilk works perfectly here. Pumpkin bread with Krusteaz pancake mix turns out great too, but the chocolate chip version is the one I'm making again. And if chocolate chip in a loaf is your thing, my double chocolate protein loaf takes that idea even further.

Ingredients for Pumpkin Bread with Pancake Mix

A short ingredient list that does a lot of work - in this pancake mix pumpkin bread, the mix handles the structure so you don't need to measure out flour, baking powder, and salt separately.

For the Loaf

Protein Pancake Mix - the base and the shortcut that makes this a one-bowl loaf. I use a chocolate chip protein pancake mix, which adds a little sweetness and those chocolate chip pockets throughout.
Any protein pancake mix works here - plain, buttermilk, or chocolate chip. For Kodiak Cakes pumpkin bread, the buttermilk pancake mix is the one I'd grab.
- Sub: Regular pancake mix also works, but make sure it is a just-add-water pancake mix.
- TIP: Measure by weight if you can. Pancake mix scooped into a cup packs differently every time, and the batter consistency is what you're trying to nail.
Vanilla Whey-Casein Protein Powder - adds protein and sweetness without adding sugar. I use Quest Nutrition's Vanilla Whey-Casein because the whey-casein blend holds moisture through baking.
- Sub: Whey isolate will work but the loaf will be drier - pull it a few minutes early if you go that route. Also don't add any milk. Add tablespoon at a time if needed.
- Sub 2: A plant-based vanilla protein like KOS Plant Vanilla Protein Powder works, but add a little stevia and a splash more vanilla extract to balance the earthy flavor.
Pumpkin Pie Spice and Cinnamon - both, not just one. The pumpkin pie spice carries the warm blend of nutmeg, clove, and ginger, and the extra cinnamon brings it forward in every bite.
Nonfat Plain Greek Yogurt - moisture, a little tang, and more protein. It replaces the oil you'd normally find in a pumpkin loaf and does the job well.
- Sub: Low-fat Greek yogurt, skyr, or a thick dairy-free yogurt like coconut yogurt. Runny yogurt will throw off the batter consistency - stick to thick.
Pumpkin Puree - use 100% plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which will throw off both the flavor and the macros.
Unsweetened Almond Milk - just enough to loosen the batter. Start light and only add more if the batter is too thick to spread.
- Sub: Any regular dairy milk or non-dairy milk also works
Eggs - structure and lift. With no oil in this loaf, the eggs do more work than usual.
- Sub: Liquid egg sub or maybe flax eggs, but I haven't tried this myself.

For the Protein Glaze

Nonfat Greek Yogurt and Maple Syrup - two ingredients, stirred together, and it sets into a thick glaze that actually tastes like something. No powdered sugar, no butter. The maple syrup sweetens it and the yogurt keeps it creamy.

pumpkin bread with protein kodiak pancake mix

How to Make Pumpkin Protein Pancake Bread

1. Preheat and prep. Set your oven to 350°F and line an 8"x4" loaf pan with parchment paper.

2. Whisk the dry ingredients. In a large bowl, whisk together the protein pancake mix, vanilla protein powder, pumpkin pie spice, and cinnamon.

3. Add the wet ingredients. Add the Greek yogurt, pumpkin puree, almond milk, and eggs.

add wet ingredients — mix dry ingredients

4. Mix until just combined. Once the dry streaks are gone, stop - overmixing is what makes this loaf dense.

5. Check the batter. It should be thick but spreadable. If it's too thick to stir, add 1-2 tablespoons more almond milk. If it looks too runny, add 1 tablespoon more pancake mix.
Feel free to add in some chopped pecans or walnuts for extra fall flavor.

6. Pour and smooth. Transfer the batter into your prepared pan and smooth the top with a spatula or the back of a spoon.

7. Bake. Bake for 45ish minutes. A toothpick inserted into the center should come out clean and dry.

8. Cool. Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely before glazing.

9. Make the glaze. Once the loaf is fully cooled, stir together the Greek yogurt and maple syrup in a small bowl until smooth. Pour over the top of the loaf and spread to the edges.

10. Slice and serve. Slice into 12 and enjoy.

Tips for the Best Pumpkin Loaf with Pancake Mix

Use room temperature eggs and yogurt. Cold eggs and cold yogurt don't incorporate as smoothly, and you end up with an uneven batter that bakes unevenly.

Taste the batter and see if you need some extra sweetener. I'd recommend using stevia powder to maintain the consistency of the batter and have low sugar pumpkin pancake bread.

Don't overmix. This is the one thing that will make or break this loaf. Pancake mix already has leavening in it, and working the batter too long activates the gluten and deflates the lift. Mix until the dry streaks disappear and stop right there.

Check the batter consistency before it goes in the pan. It should be thick but still spreadable - not pourable, not stiff enough to hold a shape. A tablespoon of milk or pancake mix is all it takes to fix it either way.

A toothpick test is your best friend here. Every oven runs a little differently, and 45-50 minutes bake time is the starting point, not a guarantee. Start checking at 40 minutes. If the toothpick comes out with wet batter, give it 2-3 more minutes and check again.

Cool completely before glazing. This is not optional. A warm loaf will melt the yogurt glaze right off and it will pool at the bottom instead of setting on top.

FAQs

Can I use regular pancake mix instead of protein pancake mix?

Yes, but you'll lose protein and the batter may be a little thinner since protein pancake mixes tend to be denser. If you use regular pancake mix, reduce the almond milk to 2 tablespoons and check the batter consistency before adding more.

What protein pancake mix works best for this pumpkin bread?

I use a chocolate chip protein pancake mix, which adds sweetness and little pockets of chocolate throughout. Any protein pancake mix works - plain, buttermilk, or chocolate chip. Just check that yours is a complete mix that only needs liquid added, not one that requires additional flour.

Can I make this dairy free?

Yes. Swap the Greek yogurt for a thick coconut yogurt or plain almond yogurt - not the drinkable kind - and use a plant-based vanilla protein powder in place of the whey-casein. Use the same dairy-free yogurt for the glaze.

Can I make this gluten free?

This depends entirely on your pancake mix. If you use a certified gluten-free protein pancake mix, the rest of the ingredients are already GF. Check your protein powder label too.

Why did my pancake mix pumpkin loaf come out dense?

Almost always overmixing, or too much pancake mix packed into the measuring cup. Mix until just combined, and weigh the pancake mix if you can. A dense loaf can also come from cold eggs or yogurt straight from the fridge - room temperature makes a real difference here.

Can I skip the glaze?

Absolutely. The loaf is good on its own. The glaze adds a little sweetness and protein on top, but it's completely optional. A drizzle of nut butter or a dollop of vanilla yogurt on the side works just as well.

Storage

Room temperature: Tightly wrapped or in an airtight container, up to 2 days. Add the glaze only to slices you're eating right away if you plan to store the rest.
Fridge: Airtight container, up to 5 days. The loaf actually holds up really well in the fridge and slices cleanly cold.
Freezer: Up to 3 months. Slice first, wrap each piece individually, then bag. Thaw on the counter or microwave for 30-40 seconds. Freeze without the glaze and add it fresh after thawing.

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