Easy Pumpkin Chocolate Chip Bread (High Protein)
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I love bread in all shapes, sizes and forms. Whether it’s chocolate protein zucchini bread, Caprese focaccia bread or high protein Brioche French toast, there’s always room for bread in my heart.
This delicious pumpkin bread has classic pumpkin spice flavors and melty chocolate chips in each bite. With no refined sugars, no oil, and lots of protein in each slice, this is one of my favorite pumpkin recipes to make during the fall season. Grab your loaf pan, and your pumpkin spice lattes, and let’s get to it.Â
For more high-protein options try my Protein Banana Bread, Chocolate Protein Muffins and Chocolate Protein Smoothie with Greek Yogurt.
Why you’ll love this recipe:
- 13 grams of protein in each slice of pumpkin bread!
- Full of melty chocolate and pumpkin flavor, it’s one everyone will enjoy.
- This pumpkin bread recipe is oil-free with no refined sugars.
- Mini loaves of homemade pumpkin bread make a great holiday gift.
With no oil or refined sugars, and packed with protein, this bread is fluffy, moist, and just as good as the one at the coffee shop. The difference? This recipe has 13 grams of protein and less than 200 calories per slice.
Compare that to some store bought versions at 3 grams of protein and around 400 calories per slice. Made with unsweetened apple sauce, Greek yogurt, and whole wheat flour, this easy pumpkin bread is a great way to get your protein in. It doesn’t just taste amazing, it is amazing.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this pumpkin protein bread.
Pumpkin Puree: be sure to get 100% pure pumpkin, not pumpkin pie filling!
Greek yogurt: we’re using 0% nonfat plain Greek yogurt. I like to bake with Greek yogurt for added protein! You can definitely use 2% or even 5%, it may alter the denseness of the bread and produce a richer batter.
Unsweetened Applesauce: substitute with 1/2 a mashed banana.
Honey: Maple syrup can be used as well.
Protein Powder: this recipe uses PEScience Gourmet Vanilla Protein Powder and has only been tested with this. Any other protein powders may affect taste and texture.
Variations and Substitutions
- Combine 4 oz. 1/3 less fat cream cheese with 1/4 cup sugar, 3 Tbsp. all-purpose flour and 1 large egg. Spread half the pumpkin batter in the loaf pan, followed by the cream cheese and top it with the remaining pumpkin batter for the best cream cheese filled bread.
- Try adding pumpkin seeds on top for a little crunch.
- Use different flavored chocolate chips like peanut butter, white chocolate or butterscotch.
- For high-protein pumpkin muffins, bake at 350 for 18-20 minutes and take a peak to see if they’re done. For the same nutrition facts make 10 pumpkin muffins. For lower calorie muffins make it into 12 muffins.
Dietary Modifications
- To make this a gluten-free pumpkin bread, your flour and chocolate chips must be gluten-free. I’d use oat flour or Bob’s Red Mill Gluten Free Flour 1:1 as an alternative.
- For dairy-free, swap out with non-dairy yogurt and make sure protein powder and chocolate chips are dairy-free.
How to Make Pumpkin Chocolate Chip Bread (a visual step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and prepare a 9 x 5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
Step 2: mix wet ingredients
In a large bowl, combine the pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract until well combined and smooth (image 1).
Step 3: mix dry ingredients
In a separate mixing bowl, whisk the whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice (image 2).
Step 4: combine ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix as it can result in dense bread. Fold in the dark chocolate chips (image 3).
Step 5: pour the batter
Pour batter into the prepared loaf pan, smoothing the top with a spatula. Optional, top with extra chocolate chips if desired (image 4).
Step 6: bake
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (image 5). After 30 minutes of baking, I highly suggest tenting the top of the bread with foil and returning to the oven for the remainder of the time so the top of the bread doesn’t burn.
Step 7: cool and serve
Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely or cutting right into it for warm melty chocolate pumpkin bread.
Expert Tip!
Do not over-mix when adding your dry ingredients to your wet ingredients. This will result in a dry and dense bread. Mix until JUST combined for a moist and soft bread.
Recipe FAQ’s
This recipe has only been tested with PEScience Vanilla Protein Powder which is a whey-casein blend. Other protein powders will more than likely result in a different taste and texture, as they all bake and taste a little differently.
TO OMIT Protein Powder: use an additional 1/2 cup whole wheat flour in place of 1 cup protein powder. The vanilla protein powder adds a LOT of flavor to this bread so you’ll want to sweeten it up by adding an additional 1/2 tsp. vanilla extract and 2-3 Tbsp. of honey. Extra chocolate chips won’t hurt either.Â
This easy chocolate chip pumpkin bread is so good on its own or with a little dab of butter. These make great holiday gifts too! I wrap up individual slices with pretty paper and a bow to give to teachers and neighbors.
The best way to store your bread is in an airtight container for 3-5 days at room temperature or in the fridge for up to a week. To freeze, cool your bread completely and store in a freezer-safe container for up to 3 months.
Check out our other baked goods!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Protein Pumpkin Bread
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Ingredients
- 1 cup pumpkin puree 240g
- 1 cup plain non-fat Greek yogurt 224g
- 1/4 cup unsweetened applesauce 59g
- 2 Tbsp. honey
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- 1 cup whole wheat flour 120g
- 1 cup vanilla whey protein powder 90g
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice
- 1/2 cup dark chocolate chip morsels 88g
Instructions
- Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, combine the pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract.
- In a separate mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread. Fold in the dark chocolate chips.
- Pour batter into the prepared loaf pan, smoothing the top with a spatula. Optional, top with additional chocolate chips
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. After 30 minutes of baking I highly suggest tenting the top of the bread with foil and returning to the oven for the remainder of the time so the top of the bread doesn’t burn.Â
- Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely or cutting right into it for warm melty chocolate pumpkin bread.Â
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Since no two ovens are the same, start checking your bread around 45 mins.Â
- This recipe has only been tested with the ingredients listed and any substitutions may result in a different taste or texture.
- To OMIT protein powder: use an additional 1/2 cup whole wheat flour in place of 1 cup protein powder. The vanilla protein powder adds a LOT of flavor to this bread so you’ll want to sweeten it up by adding an additional 1/2 tsp. vanilla extract and 2-3 Tbsp. of honey. Extra chocolate chips won’t hurt either.Â
Can you use cottage cheese instead of Greek yogurt?
I have not tested with that as a swap so I can’t say how it would turn out.
Delicious! Used PEScience Cake pop (my fav) and tastes delicious!! Kids love it also so I call that a win!!
If the kids say so…it must be true, right?? So glad it was a hit : )
oh my gosh!!!!!! this is delicious!!!!!! I was worried given I was just using the brand of protein powder we normally buy, but it turned out wonderful. Super easy to make. Follow her instructions to use the tin foil and check at 50 min, mine was plenty done by then, I could have gone maybe even 45 min. Thanks for such a wonderful recipie!
Great!!!! Thank you!
I used plant protein since that’s all I had in vanilla flavor. The batter came out a bit sticky because of it, but the muffins still came out fine in texture, they just look weird lol. And they are delicious! I thought they wouldn’t be sweet enough for my kids, who never like any of my healthy treats, but I had to stop them from devouring them so I can have some too. These are so good!
Can you substitute the apple sauce with anything else? Maybe mashed banana?
Half a mashed banana should be fine!