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, your pumpkin spice lattes, and let’s get to it.
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.
High Protein Pumpkin Bread
Every pumpkin season, I’m on a mission to recreate classic fall desserts. Inspiration struck at my favorite coffee shop when I saw the ingredients and nutrition for their pumpkin bread! I had to come up with a chocolatey high-protein pumpkin bread for this time of year that was both amazing AND could hit that protein macro for you.
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 of pumpkin bread compared to theirs 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.
Can you make this recipe dairy and gluten-free?
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. As mentioned, I’ve never tried anything other than whole wheat flour for this recipe so you’d be going rogue on this one. For dairy-free, swap out with non-dairy yogurt and make sure protein powder and chocolate chips are dairy-free.
Why is protein important in your diet?
Build! Your body uses protein to build muscle and strength.
Repair! Your body uses it to build and repair tissues.
Curbs Hunger! Protein plays a huge role in keeping you satiated for longer while also reducing cravings.
Can you make this without protein powder?
Absolutely!! To omit the 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 (especially the one I recommend) so you’ll want to sweeten it up by adding an additional 1/2 tsp. vanilla extract and 2-3 Tbsp. of honey, 3 Tbsp. for extra sweet. Extra chocolate chips won’t hurt either!
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.
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.
- 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 load pan, followed by the cream cheese and top it with the remaining pumpkin batter for the best cream cheese filled bread.
- Alternatively, you can swirl that into the top of the bread as well.
- Try adding pumpkin seeds on top for a little crunch.
- Use different flavored chocolate chips like peanut butter, white chocolate or butterscotch.
- Want to make this into pumpkin muffins? For high-protein pumpkin muffins, simply 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.
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.
Serving and storing your bread
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.
- This recipe has only been tested with PEScience whey-casein blend vanilla protein powder. Other protein powders may result in a different taste and texture, as they all bake a little differently.
- To omit protein powder, use 1/2 cup extra whole wheat flour in this recipe.
- 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.
- Ovens bake at different rates so check your bread with a toothpick at 50 minutes. You want a few moist crumbs to come out, but no dough-like batter.
- Use canned or homemade pumpkin puree. Do not use pumpkin pie filling.
If you like this recipe be sure to check out some of our other easy baked goods!
- Chocolate Protein Muffins
- Protein Banana Bread
- Blueberry Protein Muffins
- Pumpkin Chocolate Chip Muffins
Protein Pumpkin Bread
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Protein Pumpkin Bread
- 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
- 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.
- 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.
- Nutritional information is an estimate and will vary with substitutions.
- Since no two ovens are the same, start checking your bread around 45 mins.
- 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.