Protein Pumpkin Lentil Bread

Protein Pumpkin Lentil Bread is a hearty, wholesome, and savory loaf that combines the earthy flavor of red lentils with creamy pumpkin, rich cheeses, and a touch of spice. Naturally gluten-free and protein-packed, this bread is perfect as a meatless main, side dish, or sandwich base. It’s satisfying, nutritious, and makes a unique addition to any dinner table or meal prep plan.

Why You’ll Love This Recipe

This bread is high in protein and fiber thanks to the red lentils and eggs, making it a nourishing choice for any meal. It’s moist, flavorful, and has a tender texture with little pops of feta and crunchy pumpkin seeds throughout. Whether served with soup, toasted for breakfast, or used as a sandwich base, it’s as versatile as it is delicious. Plus, it’s gluten-free, easy to customize, and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 2/3 cups dry red lentils, soaked for 1 hour

• 3 large eggs, room temperature

• 1 cup pure pumpkin puree

• 1/3 cup olive oil or avocado oil

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 tsp ground black pepper

• 8 oz crumbled feta cheese

• 1/4 cup raw pumpkin seeds

• 4 oz freshly grated cheddar cheese

Directions

1. Preheat your oven to 375°F. Line a loaf pan with parchment paper.

2. Drain the soaked lentils and transfer them to a food processor or blender.

3. Add eggs, pumpkin puree, oil, baking soda, baking powder, salt, and black pepper. Blend until mostly smooth and well combined.

4. Transfer the mixture to a bowl and gently stir in the crumbled feta, grated cheddar, and pumpkin seeds with a spatula.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Let the bread cool slightly before slicing. Serve warm or toasted.

Servings and timing

This recipe yields 12 servings.
Prep Time: 10 minutes (plus 1 hour lentil soak)
Cook Time: 45–55 minutes
Total Time: 55–65 minutes (plus soak time)

Variations

• Vegan Version: Use flax eggs and dairy-free cheese alternatives.

• Herb-Infused: Add chopped rosemary, thyme, or sage for an herby flavor twist.

• Spicy Kick: Add a pinch of cayenne or red pepper flakes for subtle heat.

• Nut-Free Option: Omit pumpkin seeds or replace with sunflower seeds.

• Different Cheese: Try goat cheese or parmesan in place of feta or cheddar.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Slice and freeze in a freezer-safe bag or container for up to 2 months. Thaw in the fridge or toast from frozen.
Reheating: Toast slices in a toaster or warm in the oven at 350°F for 5–10 minutes.

FAQs

Do I have to soak the lentils?

Yes, soaking softens the lentils, making them easier to blend and digest.

Can I use canned lentils?

No, canned lentils will add too much moisture and throw off the texture.

Is this bread gluten-free?

Yes, it’s naturally gluten-free since it uses lentils instead of flour.

Can I make it dairy-free?

Yes, substitute the cheeses with dairy-free options or omit them entirely.

What kind of pumpkin puree should I use?

Use unsweetened, 100% pure pumpkin puree—not pumpkin pie filling.

What’s the texture like?

It’s moist and tender, more like a savory quick bread than a fluffy loaf.

Can I use green or brown lentils instead?

Red lentils are best because they soften quickly and blend more smoothly.

Is this good for meal prep?

Yes, it holds up well in the fridge or freezer and is great reheated.

What can I serve it with?

Serve with soups, stews, chili, or slice and toast it with avocado or hummus.

Can I make muffins instead of a loaf?

Yes, bake in a muffin tin at 375°F for 20–25 minutes, or until set.

Conclusion

Protein Pumpkin Lentil Bread is a deliciously nutritious way to enjoy a savory, meatless loaf that’s rich in flavor and texture. With its high protein content and naturally gluten-free ingredients, it’s a perfect choice for any meal of the day. Whether served warm out of the oven, toasted for breakfast, or packed into lunchboxes, this recipe offers hearty, wholesome comfort in every bite.

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