This delicious High Protein Pumpkin Chocolate Chip Bread is packed with wholesome ingredients like whole grains, real pumpkin, and Greek yogurt, and has no refined sugars. Each slice provides 10 grams of protein to keep you fueled and satisfied.

Once fall rolls around, there’s nothing like the warm, cozy aroma of pumpkin bread baking in the oven. This high protein pumpkin chocolate chip bread is not only delicious but also packed with wholesome ingredients like whole grains, real pumpkin, and Greek yogurt.
Free from refined sugars and offering 10 grams of protein per slice, it’s the perfect nutritious treat to keep you fueled and satisfied all season long!
If you're a pumpkin spice fan, you can also try my pumpkin protein balls, homemade pumpkin protein bars, or pumpkin spice protein shake.
This high-protein pumpkin bread recipe is a great way to enjoy the flavors of fall while sticking to your nutrition goals. It's a far healthier choice than the pumpkin bread you’ll find at most coffee shops.
It's also a perfect recipe to use up any leftover canned pumpkin you may have from the holidays. Whether you make it for breakfast, as a snack, or a healthy dessert, it's sure to satisfy your pumpkin cravings
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Why You'll Love This Dish
- Fall Flavors: With pumpkin pie spice, maple syrup, and real pumpkin, this pumpkin loaf has all the comforting flavors of fall.
- Easy to Make: With just a few simple steps, this delicious pumpkin bread comes together quickly and bakes in under an hour.
- Healthy Ingredients: This healthy pumpkin bread recipe uses nutrient-dense ingredients like Greek yogurt, pumpkin puree, and whole grains.
- High Protein: With the addition of vanilla protein powder, this bread packs a punch in the protein department.
- Great for Meal Prep: Make it ahead and store it in an airtight container to enjoy throughout the week or freeze for later whenever you want a sweet treat!
Doctor's Tips
- As a doctor, I emphasize the importance of spreading your protein intake evenly throughout the day so that your body can use it more efficiently. This high-protein pumpkin bread is a delicious way to help meet your daily protein needs.
- Pumpkin is a nutritional powerhouse, packed with vitamins, minerals, antioxidants, and fiber.
- Looking for more high-protein meal ideas? Check out my collection of high protein recipe collection for more inspiration!
Ingredients

Ingredient notes and substitutions. See recipe card at the end of the post for full ingredient list.
- Flour- I use a combination of all-purpose flour and white whole wheat flour to incorporate whole grains into the dish.
- Vanilla Protein Powder- I tested this recipe using whey protein powder. You can use pea protein or vegan protein powder for a plant-based option but keep in mind that different protein powders will affect the texture of the bread.
- Spices- I use a combination of pumpkin pie spice and cinnamon for that classic pumpkin pie flavor. You can make your own blend of individual spices like cinnamon, nutmeg, and ginger if you prefer.
- Pumpkin Puree: Be sure to use 100% real pumpkin puree for the best flavor and moisture. Avoid pumpkin pie filling, which has added sugars and spices.
- Greek Yogurt: Adds protein and keeps the bread moist. You can also use Icelandic skyr.
- Oil: I like to use a neutral-flavored oil like avocado oil, which also is rich in healthy fats. You can swap it for olive oil, coconut oil, or vegetable oil.
- Maple Syrup: Naturally sweetens the bread and complements the pumpkin. You can substitute honey.
- Dark Chocolate Chips: Bring a burst of chocolate flavor to the bread. You can also use semisweet chocolate chips or white chocolate chips.
How To Make High Protein Pumpkin Chocolate Chip Bread Step-By-Step

See recipe card at the end of the post for full recipe details.
- Step 1- In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Step 2- In a separate large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, avocado oil, maple syrup, and vanilla extract until smooth.
- Step 3- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Be careful not to over-mix, as this can make the bread dense. Fold in the chocolate chips.
- Step 4- Pour the batter into your prepared loaf pan, and sprinkle extra chocolate chips on top. Bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, tent it with aluminum foil.
Remove the bread from the oven and let it cool for 10 minutes in the pan. Transfer it to a wire rack to cool completely. Slice and enjoy!

Chef's Tips
- When combining the wet and dry ingredients, mix just until combined. Over-mixing can make the bread tough and dense.
- When baking with protein powder, the bread can brown faster than usual. If you notice the top getting too dark, tent it with foil to prevent over-browning.
- Protein powder can cause baked goods to dry out if baked too long. I recommend checking the bread at the 40-minute mark to ensure it stays moist.
- You can easily transform this recipe into pumpkin protein muffins by dividing the batter into a muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean. You can also try my vegan banana chocolate chip muffins.
- For added crunch and texture, you can sprinkle pumpkin seeds on top of the batter before baking.

Recipe FAQs
Store it in an airtight container at room temperature for 3 days or refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap for up to 3 months.
For this recipe, I recommend using a vanilla whey protein powder for the best flavor and texture. You can use pea protein or vegan protein powder if you prefer a plant-based option, but keep in mind that different protein powders will affect the texture of the bread. Plant-based powders may make the bread more dense.
No, baking with protein powder doesn’t destroy its nutritional value. While there may be slight changes in the structure of the protein due to heat, the protein content remains intact.
Pumpkin pie spice is a blend of spices that typically includes a mixture of cinnamon, nutmeg, cloves, ginger, and allspice.
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Recipe
Protein Pumpkin Bread
Equipment
Ingredients
- ¾ cup all purpose flour
- ½ cup white whole wheat flour
- ¾ cup vanilla whey protein powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup canned 100% pure pumpkin
- ½ cup plain nonfat Greek yogurt
- 2 large eggs
- ¼ cup avocado oil or other neutral-flavored oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Whisk both types of flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- Whisk the pumpkin, yogurt, eggs, oil, maple syrup, and vanilla together in another large bowl. Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined (do not over-mix). Fold in the chocolate chips.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle extra chocolate chips on top, if desired. Bake in the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 40-minute mark, as you don't want the bread to dry out. If the top is browning too quickly, tent the top loosely with aluminum foil.
- Remove from oven and cool for 10 minutes in the pan. Then, remove the bread and cool completely on wire rack. Slice and serve.
Notes
- When combining the wet and dry ingredients, mix just until combined. Over-mixing can make the bread tough and dense.
- When baking with protein powder, the bread can brown faster than usual. If you notice the top getting too dark, tent it with foil to prevent over-browning.
- Protein powder can cause baked goods to dry out if baked too long. I recommend checking the bread at the 40-minute mark to ensure it stays moist.
- You can transform this recipe into pumpkin protein muffins by dividing the batter into a muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
- For added crunch and texture, you can sprinkle pumpkin seeds on top of the batter before baking.
Gail says
Can I make this without the protein powder. That is not an item I have ever bought?
Dr. Sonali Ruder says
I'm not sure because I've never made it without protein powder and protein powder tends to absorb liquid more than regular flour. You can try substituting regular flour for the protein powder. Let me know how it turns out!