Cozy, Gluten-Free Brown Butter Espresso Pumpkin Protein Bread

Are you the type of person who loves a cozy bread for breakfast, but you also want to meet your daily protein goals? This pumpkin protein bread is the perfect solution. It’s decadent, moist, and completely gluten-free since it’s made with oat flour, plus rich browned butter and a hint of coffee for flavor. Collagen peptides and Greek yogurt give the loaf a little extra protein, and a tangy cream cheese frosting finishes it off. Toast a slice for breakfast, an afternoon snack, or dessert after a hearty winter meal. 

---

Stock your pantry for less. As a Thrive Market member, you’ll get organic pantry staples like canned pumpkin, gluten-free flour, and Fair Trade coffee at member pricing, delivered to your door. Join Thrive Market →

---

Gluten-Free Pumpkin Protein Bread

Yield: 1 loaf (10 to 12 slices)
Active Time: 20 minutes
Total Time: 2.5 hours 

Ingredients: 

6 tablespoons unsalted butter
1 ½ tablespoons instant coffee
2 large eggs
⅔ cup coconut sugar or brown sugar
1 cup pumpkin puree
½ cup 2% Greek yogurt
1 ½ teaspoons vanilla
1 cup gluten-free 1:1 flour or regular all-purpose flour
¾ cup oat flour
1 ½ teaspoons cinnamon
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
2 tablespoons Thrive Market Collagen Peptides, Unflavored

For the topping:
Pumpkin seeds and coconut sugar, for sprinkling or Protein Cream Cheese Frosting (below)

For the protein cream cheese frosting:
1 (8-ounce) brick cream cheese, cold
3 tablespoons 2% Greek yogurt, cold
1 tablespoon Thrive Market Collagen Peptides, Unflavored
1 teaspoon vanilla extract
2 to 3 tablespoons maple syrup 

Instructions: 

Preheat oven to 325°F with a rack in the center. Line a 1-pound loaf pan with parchment paper, leaving a 1- to 2-inch overhang to lift the bread out. If your pan isn’t nonstick, spray it with cooking spray first. Tip: Most quick breads bake at 350°F, but dense, moisture-heavy gluten-free loaves like this pumpkin protein bread need gentler heat.

Brown the butter: In a small saucepan over medium-low heat, melt the butter, swirling occasionally. It will foam; once the foam subsides, reduce heat to low. Cook a few minutes more until the bubbles turn nutty brown, smell toasty, and sound like soft champagne bubbles. Immediately pour into a small bowl (residual heat in the pan can burn it) and set aside to cool.

In a small bowl or mug, whisk the instant coffee with 1 tablespoon freshly boiled water until dissolved. Set aside to cool.

Sift the dry ingredients into a medium bowl and whisk to combine. Tip: Fluff the oat flour with a fork, spoon it into the measuring cup, and level with a knife. Oat flour is dense and easy to over-pack.

In a large bowl, whisk the eggs and sugar until smooth. Add the pumpkin, Greek yogurt, and vanilla and whisk until smooth. Stir in the cooled brown butter and coffee.

Add the dry ingredients to the wet and gently fold with a spatula until the flour streaks disappear. Don’t overmix, which makes gluten-free batter dense.

Scrape the batter into the prepared pan and smooth the top. Run the edge of the spatula down the center to make a line. If using the seed topping, sprinkle with pumpkin seeds and coconut sugar now. Bake right away. Gluten-free quick breads rise on a chemical timer, so batter left sitting will bake up flat and heavy.

Bake 50 minutes, until a thin knife inserted in the center comes out clean or with a few dry crumbs. If wet batter clings, bake 2 to 5 minutes more.

Cool the pumpkin protein bread in the pan on a wire rack for 15 minutes, then lift it out and cool completely on the rack, 1 to 2 hours. Tip: Removing it too soon can crack or collapse the loaf. Leaving it in the pan traps steam and makes the sides soggy. Cutting before it’s fully cool makes the texture gummy.

Make the frosting: In a stand mixer with the paddle attachment, or in a food processor, whip the cream cheese until smooth. Add the yogurt, collagen, and vanilla and whip until smooth, scraping down the sides as needed. With the motor running, slowly add the maple syrup and taste for sweetness. Transfer to a bowl, cover, and refrigerate until ready to use, stirring to loosen before spreading.

Frost the fully cooled loaf, or slice and top each slice with a dollop of frosting, then finish with pumpkin seeds and coconut sugar. To frost the whole loaf and have it hold up longer at room temperature, use room-temperature cream cheese and swap the maple syrup for ¼ cup powdered sugar.

Recipe by: Aubrey Devin