Easy Pumpkin Chocolate Chip Bread (13 grams of Protein!)

This pumpkin bread bursts with classic spice flavors and gooey chocolate chips in every bite. Made without refined sugars or oil, and with plenty of protein in each slice, it’s become one of my go-to pumpkin recipes every fall. Grab your loaf pan and your favorite pumpkin spice latte because this delightful protein pumpkin bread is worth the wait.

I love how this recipe uses unsweetened applesauce, creamy Greek yogurt, and whole wheat flour to create the perfect soft and moist texture — just like coffee shop pumpkin bread but way healthier. At 13 grams of protein and under 200 calories a slice, it’s a smart swap from the 3 grams of protein and 400 calories you often see in store-bought versions.

Hey there! If you’re craving pumpkin flavors but don’t want to miss out on protein (or want to keep calories in check), this Protein Pumpkin Bread is your simple fall win. Each moist slice is filled with pumpkin pie spice, dotted with melty dark chocolate chips, and packed with 13 grams of protein—all under 200 calories. Plus, it’s oil-free, free of refined sugars, and made with pantry favorites like pumpkin puree, Greek yogurt, applesauce, whole wheat flour, and vanilla protein powder.

Keep reading for the full scoop: a detailed ingredient list with easy swaps to suit your kitchen, step-by-step instructions with photos, helpful bake and storage tips, tasty flavor twists (hello, cream cheese swirl!), and answers to common questions. Whether you want a full loaf for the week, mini muffins for busy mornings, or freezer-friendly slices for meal prep, this recipe has you covered.

The baking process is simple (start checking for doneness around 45 minutes), with flexible swaps for dietary needs, plus practical notes so your bread always stays tender and chocolaty. Ready to get baking? Your kitchen will soon smell like pure pumpkin spice bliss.

Why This Bread Works

This protein pumpkin bread is the one you’ll reach for at breakfast, as an afternoon snack, or to give as a thoughtful homemade gift. It nails those warm fall flavors—pumpkin pie spice, gooey dark chocolate chips, and a soft, moist crumb—while being a smarter, satisfying choice.

• Protein-focused but still indulgent: Thanks to Greek yogurt and vanilla protein powder, each slice delivers a hearty 13 grams of protein. You get a filling treat without giving up on taste.
• Under 200 calories per slice: Enjoy a generous portion just like a coffee shop muffin, but with fewer calories and tons more protein. Many store-bought pumpkin breads pack nearly double the calories with less protein.
• No oil or refined sugars: Moist and naturally sweetened with applesauce, honey, and Greek yogurt, this pumpkin bread is a cleaner option for everyday treats.
• Easy and forgiving to make: Two bowls are all you need, plus simple folding, and your loaf pan. This recipe lets you swap ingredients and still bake a perfect, reliable loaf in about an hour.
• Flexible for all occasions: Bake it as a full loaf, in mini loaves, or as pumpkin protein muffins with chocolate chips. Add a cream cheese swirl, sprinkle pumpkin seeds, or switch up chocolate chip flavors to keep it fresh. Mini loaves make especially sweet holiday gifts.
• Make-ahead and freezer friendly: Bake ahead, slice, and freeze for quick grab-and-go breakfasts or snack portions. Refrigerate for up to a week for easy breakfasts anytime. For another prep-ahead option, try High Protein Pumpkin Overnight Oats.

In short, this classic protein pumpkin bread brings all the pumpkin spice magic and melty chocolate you crave without the guilt. It’s easy to make, healthier than many store options, and perfect for holiday gifts, breakfasts, or lunchboxes.

• Each slice packs a solid 13 grams of protein—perfect for a filling treat or post-workout snack.
• Loaded with gooey chocolate chips and the comforting flavor of pumpkin spice.
• Oil-free and no refined sugar, so it’s a cleaner, wholesome choice.
• Mini loaves are adorable and make great homemade gifts during the holiday season.

Ingredients and Simple Swaps

• 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

How to Make It

1. Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by spraying with non-stick cooking spray or lining with parchment paper.
2. In a large bowl, stir together pumpkin puree, Greek yogurt, unsweetened applesauce, honey, eggs, and vanilla extract until smooth.
3. In a separate bowl, whisk whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—do not overmix.

5. Fold the dark chocolate chips into the batter.

   
6. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and optionally sprinkle additional chocolate chips on top.
7. Bake at 350°F for 45–60 minutes, tenting the top with foil after about 30 minutes to prevent burning, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Mix-Ins and Flavor Swaps

• Try mixing up 4 ounces of reduced-fat cream cheese with 1/4 cup sugar, 3 tablespoons all-purpose flour, and 1 egg. Spread half of the pumpkin batter in your pan, layer the cream cheese filling, then top with the remaining pumpkin batter for an irresistible cream cheese swirl. For an even creamier pumpkin dessert, try our High Protein Pumpkin Cheesecake (Gluten Free, Low Carb).
• For a little crunch, sprinkle pumpkin seeds on top before baking.
• Swap out the chocolate chips for peanut butter, white chocolate, or butterscotch varieties to keep things interesting.
• Want high-protein pumpkin muffins? See our Protein Pumpkin Muffins for a dedicated recipe, or use this batter to bake 10 muffins at 350°F for about 18-20 minutes. For fewer calories, make 12 muffins instead.

• Going gluten-free? Use gluten-free flour and chocolate chips. Oat flour or Bob’s Red Mill Gluten-Free Flour works great, using a 1:1 swap.
• For dairy-free, pick non-dairy yogurt, and be sure your protein powder and chocolate chips don’t contain dairy.

Storing and Freezing Tips

Once your pumpkin bread is completely cool, keep it fresh in an airtight container. At room temperature, it lasts about 3 to 5 days. If your kitchen tends to be on the warmer side or if you prefer a firmer texture, pop it in the fridge—it stays good there up to a week. Since this recipe uses Greek yogurt and eggs, refrigeration offers the safest option.

• Freeze: Wrap the cooled loaf tightly with plastic wrap and foil, or slice and place the pieces in a freezer-safe bag or container. It freezes wonderfully for up to 3 months. I recommend slicing before freezing so you can thaw just what you need.
• Thawing: Thaw slices or the whole loaf in the fridge overnight, or leave them out at room temperature for a couple hours—either works fine.

Reheating: Warm individual slices in the microwave for 10 to 20 seconds or toast in a toaster oven at 300°F for 5 to 8 minutes until heated through. If reheating from frozen, microwave in short bursts of 20-30 seconds or thaw first to avoid uneven heating. Day-old slices also make excellent Protein French Toast.

Make-ahead tips: Feel free to bake your loaf ahead of time, then refrigerate or freeze it following the tips above. You can even prep the batter up to 24 hours in advance—just keep it covered in the fridge. Keep in mind, the leavening may lose some oomph, so you might want to add a few extra minutes to your baking time. For a make-ahead breakfast that holds well in the fridge or freezer, try high-protein pumpkin baked oatmeal.

FAQs and Troubleshooting

Can you leave out the protein powder?

OMITTING Protein Powder: If you want to skip the protein powder, swap it for an extra 1/2 cup of whole wheat flour instead of 1 full cup of protein powder. Since the vanilla protein powder adds a lot of flavor, you’ll want to boost the sweetness by adding an extra 1/2 teaspoon vanilla extract and 2 to 3 tablespoons honey. You can’t go wrong with a few more chocolate chips either! Prefer a different style of pumpkin loaf? Try our Creamy Low Carb Pumpkin Bread.

How should I serve this protein pumpkin bread?

This pumpkin bread shines on its own or with a little butter spread over a warm slice. They also make adorable, thoughtful holiday gifts! I like to wrap up single slices in pretty paper with a bow and share them with teachers, neighbors, or friends. For another fall-friendly, giftable bake, see Healthy Pumpkin Cookies (with added protein).

How do I store pumpkin bread made with Greek yogurt?

The best way to store your bread is in an airtight container: at room temperature for 3–5 days or refrigerated for up to one week. For freezing, cool it completely, then wrap or bag it for up to 3 months.

Notes

• Nutritional values are approximate and will vary with ingredient swaps.
• Since every oven is different, start checking your bread for doneness around 45 minutes.
• This recipe has been tested with listed ingredients only; swapping may impact taste and texture.
• To OMIT protein powder: replace 1 cup protein powder with 1/2 cup extra whole wheat flour. Add 1/2 teaspoon vanilla extract and 2-3 tablespoons honey to keep the flavor balanced. Extra chocolate chips are always welcome!

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 21gProtein: 13gFat: 5gSaturated Fat: 2gCholesterol: 52mgSodium: 228mgPotassium: 139mgFiber: 3gSugar: 10g