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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread with SUGAR FREE CHOCOLATE CHIPS

Calories 259 (44% from fat)
Fat 12.6 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Chol. 15 mg.
Sodium 335 mg.
Carb. 33 gram
Fiber 2 gram
Sugar 8 gram
Sugar Alcohol 6.5 gram
Protein 10 gram

Chocolate Chip Pumpkin Bread with REGULAR CHOCOLATE CHIPS

Calories 304 (43% from fat)
Fat 14 gram
Saturated Fat 5.5 gram
Trans Fat 0 gram
Chol. 15 mg.
Sodium 335 mg.
Carb. 38 gram
Fiber 2 gram
Sugar 19 gram
Sugar Alcohol 0 gram
Protein 10 gram


buttery cooking spray

2 1/2 cups white bread flour

1 cup vanilla protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream.)

1 tsp. salt

2 tsp. baking soda

1 1/2 Tbsp. pumpkin pie spice

2 tsp. allspice

1 can (15 oz.) pure pumpkin (NOT pumpkin pie.)

7 large egg whites

1/2 cup fat-free Greek yogurt
(We used FAGE Total 0% Milkfat Nonfat Greek Yogurt.)

1/2 cup vegetable oil

2/3 cup water

2 tsp. vanilla

2 cups Splenda

1/2 cup Splenda Brown Sugar Blend

1 bag (8 oz.) no sugar added chocolate chips (We used Ghiradelli No Sugar Added Dark Chocolate Chips.)

These come out with a rich pumpkin flavor, and the chocolate chips melt on your tongue. They're a little higher in fat than we usually post, but the calorie / protein ratio is fantastic. Enjoy them for a quick light breakfast or an afternoon snack.

1. Lightly coat 2 mini loaf pans (8 trays each) with buttery cooking spray. Set aside.

Mini Loaf TraysMini Loaf Trays

2. Mix the next 6 dry ingredients in a large bowl: flour, protein powder, salt, baking soda, pumpkin pie spice and allspice. Set the bowl aside.

Dry Mix

3. Mix the final 8 ingredients EXCEPT chocolate chips together in a second bowl.

Wet Mix

4. Then, mix the wet and dry ingredients together. I like to use a whisk to make sure they're thoroughly combined.

Mix together the wet and dry ingredients.

5. Stir in the chocolate chips.

Add the chocolate chips.

6. Preheat oven to 350 degrees Fahrenheit.

7. Divide the pumpkin mixture evenly between the 16 mini loaf trays. Each one will be filled up about two-thirds of the way.

Put the pumpkin in the mini-loaf trays.

8. Bake for 22-25 minutes, until the top turns a golden brown. Remove from the oven and let sit for 5 minutes before removing from the pan.

Finished pumpkin bread.

9. Put them in airtight containers for long-term storage.

Yield: 16 Servings

 Chocolate Chip Pumpkin Bread

This is a Freezer Friendly Recipe!

You can freeze individual bars for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.

Microwave each bar for approximately 60-75 seconds. Put a damp towel over the bar when re-heating to keep it moist.


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