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Spiced Pumpkin and Lentil Bread
Original recipe: 10 servings · Prep: 15 min · Cook: 60 min · Total: 75 min
By PowerProteinPlates Editorial TeamPublished Apr 17, 2026 | Updated Jul 22, 2026
American
75 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foodshigh-fiberbudget-friendly
Spiced Pumpkin and Lentil Bread with measured ingredients, 75-minute timing, 10-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
60 min
Total
75 min
Servings
10
Difficulty
easy
Cuisine
American
Ingredients
Servings
10
- 1 cup red lentils, rinsed and drained
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup gluten-free oat flour
- 1/4 cup almond flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment paper or grease lightly with coconut oil.
-
Cook red lentils in 2 cups water over medium heat until tender and most water is absorbed, about 15-20 minutes. Drain excess water and let cool slightly.
-
In a large bowl, mix cooked lentils, pumpkin puree, almond milk, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract until smooth and consistent.
-
In a separate bowl, sift together oat flour, almond flour, ground flaxseed, baking soda, baking powder, cinnamon, ginger, turmeric, nutmeg, cloves, and sea salt.
-
Gradually fold dry ingredients into wet mixture until fully combined; the batter should be thick yet moist.
-
Pour batter into prepared loaf pan and smooth the top.
-
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
-
Cool bread in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.
-
Slice into 10 even pieces. Store airtight in the refrigerator for up to 5 days or freeze for longer storage.
-
Serve as a nutritious breakfast, snack, or protein-rich meal-prep option.
Frequently Asked Questions
- Can I meal prep Gluten-Free Spiced Pumpkin and Lentil Bread?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more lentil or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Gluten-Free Spiced Pumpkin and Lentil Bread before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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