Protein Pumpkin Bread With Chocolate Chips

This High Protein Pumpkin Bread brings together all the cozy flavors of fall in a moist, macro-friendly loaf. It’s free of sugar and oil, making it a perfect choice for healthy breakfasts, post-workout snacks, or even guilt-free desserts. Each slice packs over 13 grams of protein!

I’ve been working on this recipe for a bit, and I’m so excited to finally share it—just in time for those crisp autumn mornings and Halloween treats!

This pumpkin protein bread works wonderfully for any time of day. I especially love it at breakfast, spread with peanut butter alongside a protein-rich bowl of Greek yogurt. But it’s also perfect for curbing late-night cravings throughout the season.

This High Protein Pumpkin Bread mixes warm fall spices into a moist, macro-friendly loaf with no added sugar or oil. It’s ideal for breakfast, snacks, or dessert—giving you more than 13 grams of protein in every slice!

Instructions

• Preheat your oven to 340°F (170°C). Line a 7.9-inch (20 cm) loaf pan with parchment paper or grease it lightly.
• In a big bowl, mix together the pumpkin puree, egg, egg whites, Greek yogurt, maple syrup, nut butter, vanilla extract, pumpkin spice mix, and salt. Whisk or stir with a fork for about two minutes until smooth and well blended.
• Add the oat flour and baking powder to the wet mixture and stir to combine. Then gently fold in the protein powder—be careful not to overmix here.
• Stir in the chocolate chips, if you’re using them.
• Pour the batter into your prepared loaf pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Take the bread out of the oven and let it cool in the pan for a few minutes. Then remove it from the pan and let it cool completely before slicing.

Notes

• Choosing protein powder. Feel free to use whey, vegan, or casein protein powder. Plant-based or casein proteins may need a splash of milk to smooth out the batter.
• Flavor tips: Vanilla-flavored protein powder works best. If you use unflavored powder, add a bit more maple syrup for sweetness.
• Sweetener alternatives. Swap maple syrup for honey, agave, or date syrup, depending on what you have on hand.
• Nutritional info. The nutrition facts per slice are approximate and will vary depending on your ingredients. Chocolate chips are included in the calculations.
• Storage details. Keep the bread in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving: 1 slice | Calories: 184.6kcal | Carbohydrates: 21.2g | Protein: 13.1g | Fat: 5.9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.003g | Cholesterol: 31.5mg | Sodium: 216.2mg | Potassium: 200.8mg | Fiber: 3.4g | Sugar: 4.8g | Vitamin A: 4721.9IU | Vitamin C: 1.3mg | Calcium: 121mg | Iron: 2.2mg

Welcome to a cozy spin on a fall favorite. This High Protein Pumpkin Bread delivers all the comforting pumpkin spice goodness, plus plenty of protein thanks to Greek yogurt and protein powder. It’s moist, macro-friendly, and made without any added sugar or oil. Plus, it’s super simple to whip up with ingredients you likely have on hand.

This recipe takes about 40 minutes total—just 10 minutes of prep and 30 minutes in the oven—and yields about 8 slices. Below, you’ll find a full breakdown of ingredients, easy step-by-step instructions, and smart tips for keeping your bread tender, swapping ingredients for vegan or gluten-free versions, ways to mix it up with add-ins, and ideas for storing or freezing your loaf so you can prep ahead.

• Quick peek: uses pantry-friendly ingredients, simple mixing, and bakes in just one pan.
• What you’ll learn: how to keep this bread moist, pick the best protein powder, and adjust sweetness and texture.
• How to enjoy: perfect for breakfast with nut butter and yogurt, a post-workout boost, or a healthier dessert option.

Benefits and Flavor Highlights

This High Protein Pumpkin Bread hits all the marks—full of fall flavor, made with wholesome ingredients, and free of added sugars or oils. The result is a satisfying, moist bread that’s just right for breakfast, a post-exercise snack, or a healthier dessert treat. It’s easy to whip up with simple staples like pumpkin puree, oat flour, Greek yogurt, and protein powder, delivering over 13 grams of protein in every slice.

• High in protein and macros-friendly, it’s great for muscle recovery and keeps you feeling full longer.
• Moist and bursting with flavor thanks to pumpkin, Greek yogurt, nut butter, and warming spices—all without using oil.
• Flexible and forgiving: swap ingredients easily to fit vegan, gluten-free, low-carb, or chocolate-loving diets.
• Perfect for meal prep: stores well in the fridge or freezer, so you can enjoy quick breakfasts or snacks anytime.

Ingredients and Smart Swaps

• 1 cup (240 g) pumpkin puree
• 1 egg
• 2 egg whites, or swap with 1 whole egg
• ⅓ cup (80 g) Greek yogurt
• 2 to 3 tbsp maple syrup, adjust to taste, see notes*
• 2 tbsp (30 g) nut butter (almond, peanut, or cashew butter)
• 1 tsp vanilla extract
• 1 ½ cup (150 g) oat flour, or your preferred flour
• ½ cup (50 g) protein powder, see notes*
• 2 tsp baking powder
• ¼ tsp salt
• ¼ cup (40 g) chocolate chips, sugar-free if needed
• 1 tsp ground cinnamon
• ⅙ tsp ground nutmeg
• ⅙ tsp ground ginger
• ⅙ tsp ground cloves

Mixing and Baking Directions

1. Preheat oven to 340°F (170°C) and line a 7.9-inch (20 cm) loaf pan with parchment or lightly grease it.
2. Combine 1 tsp cinnamon, 1/6 tsp nutmeg, 1/6 tsp ginger, and 1/6 tsp cloves in a small bowl to make the pumpkin spice mix.
3. In a large bowl, whisk together pumpkin puree, egg, egg whites, Greek yogurt, maple syrup, nut butter, vanilla extract, pumpkin spice mix, and salt until smooth (about 2 minutes).
4. Stir in oat flour and baking powder until just combined.
5. Gently fold in the protein powder without overmixing.
6. Fold in the chocolate chips, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake at 340°F (170°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean.

   

9. Let the bread cool in the pan for a few minutes, then transfer to a wire rack and cool completely before slicing.

Pro Tips for Best Texture

• Don’t overmix the protein powder—gently fold it in last to avoid a tough bread texture.
• Pick the right protein powder—vegan or casein powders usually keep this bread moister than whey.
• Measuring flour is key—spoon and level oat flour when measuring to avoid a dense loaf. If you make your own oat flour, make sure it’s finely ground.
• Watch your baking time carefully—pull the bread when a toothpick comes out with a few moist crumbs to keep it from drying out.
• If the top browns too fast, loosely cover with foil halfway through baking to prevent burning.
• Prep your pan well—line with parchment or grease thoroughly so the loaf snaps out cleanly.
• Let the bread cool completely before slicing—it slices nicer and tastes better that way.
• Adjust sweetness based on your protein powder flavor and whether you include chocolate chips.
• Add-ins like nuts, seeds, or chips should be folded in gently at the end to avoid breaking up the batter.
• If your nut butter is stiff, warm it up a bit for easier mixing.
• Slice before freezing so portions are easy to grab later. Thaw at room temp or reheat in the microwave or oven.
• If you want muffins instead, bake at the same temp for 20–25 minutes and check earlier for doneness.

Mix-Ins and Substitution Ideas

If you don’t have pumpkin spice mix on hand, no worries! It’s simple to make yourself with just four spices. Combine 1 teaspoon ground cinnamon, ⅙ teaspoon ground nutmeg, ⅙ teaspoon ground ginger, and ⅙ teaspoon ground cloves in a small bowl. Mix well and add to your batter—no need to buy pre-made mixes that might have extra sugar.

• Vegan – Swap eggs for 2 flax eggs, use a non-dairy Greek yogurt alternative, and choose your favorite vegan protein powder.
• Gluten-free – Use certified gluten-free oat flour or almond flour. Make sure your protein powder is gluten-free, too.
• Low carb – For keto-friendly bread, replace the oat flour with almond flour. Swap out Greek yogurt for whipped cottage cheese or unsweetened soy yogurt for fewer carbs.
• Savory – Try unflavored protein powder and add seasonings like salt, pepper, onion powder, garlic powder, and Italian herbs. Skip the maple syrup and swap chocolate chips for chopped walnuts.
• Chocolate lover’s – Substitute half the flour with unsweetened cocoa powder, use chocolate-flavored protein powder, then fold in chocolate chips for an extra-rich loaf.
• Mix-ins – Toss in chopped walnuts, pecans, pumpkin seeds, dried cranberries, or raisins for a fun twist.
• Muffins – Pour the batter into muffin tins lined with paper cups and bake at 340°F (170°C) for 20 to 25 minutes.

Storing, Freezing, and Reheating

To store: Once your bread cools completely, pop it into an airtight container to keep it fresh. At room temperature, it will stay good for 3 days. If you want it to last longer, keep it in the fridge for up to 5 days.

To freeze: After cooling, wrap the loaf tightly in foil or parchment, then place it in a freezer-safe bag. Frozen, it lasts up to 3 months. When you’re ready to eat, thaw slices at room temperature or warm them up in the microwave or oven.

Common Questions Answered

What’s the best protein powder for pumpkin bread?

I recommend vanilla-flavored vegan protein powder, casein, or a casein-whey blend. Vegan and casein protein powders help keep this pumpkin bread moist and fluffy, unlike whey which can dry out when baked.

What are the nutrition facts?

Each slice serves approximately 184 calories, packing 13.1 grams of protein, 21.2 grams of carbs, and 5.9 grams of fat. This includes the chocolate chips. Remember, your numbers may vary depending on your ingredient choices and portions.