Chocolate Chip Pumpkin Bread
⚡ KevEats Recipe
High-Protein Pumpkin Bread
Moist, cozy pumpkin bread made with Greek yogurt, whole grains, pumpkin purée, and no protein powder.
This pumpkin bread is soft, cozy, and protein-dense without needing protein powder. Greek yogurt adds moisture and protein, oat flour and whole-wheat flour add structure, and pumpkin spice brings the fall bakery vibe.
155
Calories
7–8g
Protein
6g
Fat
15g
Carbs
Ingredients
- 15 oz pumpkin purée, about 2 cups
- 3/4 cup plain or vanilla Greek yogurt, 2% or full-fat
- 2 large eggs
- 1 tsp vanilla extract
- 1/4–1/3 cup melted coconut oil or light butter
- 1/3 cup maple syrup or honey
- 1 cup white whole-wheat flour
- 3/4 cup oat flour, or blended rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ginger + nutmeg
- optional flax, chia, nuts, pepitas, or mini dark chocolate chips
Macro Toggle
Per Slice
155 calories • 7–8g protein • 15g carbs • ~6g fat
155 calories • 7–8g protein • 15g carbs • ~6g fat
Kev Tip
Cool fully before slicing.
Pumpkin bread is very moist. Letting it cool completely helps it set so the slices come out clean.
Make It Fit Your Macros
Higher protein: swap 1/4 cup yogurt for blended low-fat cottage cheese.
Lower fat: use 1/4 cup oil plus 2 tbsp applesauce.
More structure: add 1 tbsp flaxmeal to the dry mix.
Lower fat: use 1/4 cup oil plus 2 tbsp applesauce.
More structure: add 1 tbsp flaxmeal to the dry mix.
Storage Notes
Store covered in the fridge for 4–5 days. Freeze individual slices for grab-and-go breakfasts or snacks.
Instructions
- 1Heat oven to 350°F. For cast iron, use 335–340°F. Line a 9×5 loaf pan with parchment.
- 2Whisk pumpkin, Greek yogurt, eggs, vanilla, oil or light butter, and maple syrup or honey until smooth.
- 3In another bowl, combine whole-wheat flour, oat flour, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and nutmeg.
- 4Fold dry ingredients into wet ingredients until just combined.
- 5Fold in optional nuts, pepitas, flax, chia, or mini dark chocolate chips if using.
- 6Pour into pan and smooth the top.
- 7Bake 50–60 minutes, or 50–55 minutes for cast iron. Tent with foil if browning early.
- 8Aim for an internal temp around 195°F, or until a toothpick comes out mostly clean.
- 9Cool 10 minutes in the pan, then remove to a rack.
- 10Cool fully before slicing.
Chef Notes & Variations
Powder-free protein approach.
The protein comes from Greek yogurt, eggs, whole grains, and optional cottage cheese — no protein powder needed.
Cast-iron tip.
Bake on a higher rack, check early, and only cool in the pan for 5–8 minutes if the skillet stays very hot.
Muffin option.
Divide into 12 muffins and bake 20–25 minutes, or until set.
