Collagen Pumpkin Bread

I feel like all the recipes I’ve been testing lately are bread based; loaves of bread, muffins, pancakes, waffles…  It’s not entirely intentional, these types of foods just seem to be what works for me and my family at the moment.  Being a full-time mom with young kids at home doesn’t give me the time to recipe test whenever I please, so the recipes I do make are ones that I’m cooking for my family, not just to “put up on the blog”.  And we never buy ready-made bread products so I tend to make a lot of my own.

Almond Butter Pumpkin Bread (5)

Of course, that doesn’t mean I don’t do other cooking.  We rarely eat out, so I cook breakfast, lunch and dinner nearly every day.  But meal times are often chaotic, rushed and not quite put together.  In other words, full meal recipes aren’t something I have much time for these days.  If I’m still blogging when my kids are older (all in school) then my hope is to share a larger variety of recipes; more meals and savory dishes.  But for now, this space will be mainly snacks and treats and you can visit my Instagram for meal ideas (just not full recipes).

Almond Butter Pumpkin Bread (1)

Anyway, onto this this Paleo approved Collagen Pumpkin Bread…which is why you’re here in the first place 😉  This bread is unsweetened, light and airy yet moist, and requires only 5 ingredients (but I added more to enhance the taste).  The pumpkin flavor is subtle, so this bread pairs well with nearly anything.

Collagen Pumpkin Bread



  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all wet ingredients.  Mix well.
  3. Add in remaining ingredients, mix well.
  4. Pour batter into a lined 8″ x 4″ baking pan and bake in preheated oven for 30 minutes.
  5. Cool to room temperature and store in fridge.

Recipe makes one 8″ x 4″ loaf

Almond Butter Pumpkin Bread (4)

The vanilla extract, cinnamon, pumpkin spice and salt are optional ingredients but highly recommended for optimal taste.  Other add-ins that would work well with this recipe include: sweetener (maple syrup, monk fruit, coconut sugar…), chocolate chips, chopped nuts, etc.  If your almond butter is salted, then do not add extra salt to the batter.

If you don’t have almond butter on hand or have an allergy/intolerance, then substituting the almond butter with any nut or seed butter should work.  I recommend using collagen in this recipe (after all, this is COLLAGEN Pumpkin Bread) but most protein powders should work as a substitute.

Collagen Pumpkin Bread


2 Comments on “Collagen Pumpkin Bread

    • Haha! Yes! It’s so simple and pairs well with nearly anything. Let me know what you think 🙂


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