Chocolate Chip Pumpkin Bread
KevEats
High‑Protein Pumpkin Bread (Powder‑Free)
Moist, cozy, protein‑dense with Greek yogurt & whole grains — no protein powder needed.
Ingredients
- 1 (15 oz) can pumpkin purée (≈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 blend rolled oats)
- 1 tsp baking soda, 1/2 tsp salt
- 2 tsp cinnamon; 1 tsp pumpkin pie spice; 1/4 tsp ginger + nutmeg
- Optional: 1 Tbsp flax or chia; 1/2 cup nuts/pepitas; 1/4 cup mini dark chips
155
kcal / slice
7–8g
protein
15g
carbs
Macros per slice (1/12). Approximate; varies by ingredients/mix‑ins.
Steps
- Heat oven to 350°F (335–340°F for cast iron). Line a 9×5" pan with parchment.
- Whisk pumpkin, yogurt, eggs, vanilla, oil, syrup until smooth.
- In another bowl, combine flours, soda, salt, spices. Fold into wet until just combined. Add optional nuts/chips.
- Pour into pan; smooth top. Bake 50–60 min (cast iron often 50–55). Tent if browning early.
- Cool 10 min in pan, then remove to rack. Cool fully before slicing.
Cast‑Iron Tip: Bake on a higher rack, check early, and aim for an internal temp ~195°F. Only cool in pan 5–8 minutes.
Chef Notes & Variations
- Extra protein (still powder‑free): swap 1/4 cup yogurt for 1/4 cup blended low‑fat cottage cheese.
- Lower fat: use 1/4 cup oil + 2 Tbsp applesauce.
- More structure: add 1 Tbsp flaxmeal to dry mix.
- Muffins: 12 muffins, bake 20–25 min.
