Easy Blender Pumpkin Collagen Bread

Pumpkin collagen bread recipe and content provided by Jordan Pie

This hearty, moist, slightly sweet pumpkin bread will win you over the first time you bake it and will become a bread you crave to bake over and over again. You can add in some sweet additions, such as chopped dark chocolate, or change it to a savory loaf by omitting the sweetener and spices and using herbs instead. It’s such a versatile recipe. Try it toasted for a delicious breakfast or snack. Enjoy!

Related: Keto Chocolate Muffins with Collagen

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Easy Blender Pumpkin Collagen Bread


Start to Finish: 45 minutes (5 minutes active)


  • 1 cup cooked pumpkin
  • ½ cup melted Bulletproof Grass-fed Ghee or butter
  • ¼ – ? cup sweetener (I used Lakanto)
  • 4 eggs
  • 1.5 cups almond flour
  • ¼ cup + 1 Tbsp coconut flour
  • ¼ cup Bulletproof Collagen Protein powder
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar
  • 2 tsp ginger
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp nutmeg
  • Pinch of salt


    1. Preheat the oven to 160C. Line a bread loaf tin with baking paper.
    2. Add all ingredients (starting with ¼ cup sweetener) into a blender or food processor and blitz to combine. Taste the mixture and adjust the sweetness if desired.
    3. Pour into the lined loaf tin and place into the oven to bake for 35-40 minutes, or until golden brown and cooked through.
    4. Remove from the oven and allow to cool for 10 minutes before transferring it to a wire cooling rack.
    5. Slice and enjoy with butter or toasted.

    Serves: 12 slices

    Nutritional Information (1 slice):

    • Total Fat: 26.3g
    • Saturated Fat: 12.9g
    • Cholesterol: 95mg
    • Sodium: 155mg
    • Total Carbs: 4.6g
    • Dietary Fiber: 2g
    • Total Sugars: 1.3g
    • Protein: 6.8g
    • Vitamin D: 5mcg
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 73mg

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