Unbelievable Chocolate Protein Pumpkin Bread with no sugar, oil or butter, still sweet and moist! This healthy chocolate pumpkin loaf uses protein powder and Greek yogurt, and a ton of pumpkin for this perfect quickbread.

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Ingredients for this Chocolate Protein Pumpkin Bread

This chocolate protein pumpkin bread is made with nutritious ingredients and has no sugar, no oil and no butter either – the perfect low fat (and slightly low carb) protein recipe!

Here’s the simple pantry staples you need for this perfect fall chocolate loaf:

For the wet ingredients:

Pure Pumpkin Puree either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though
Non-fat Greek Yogurt a high protein low fat pumpkin bread. If you want this recipe dairy free – since there’s no milk or buttermilk in here – use coconut yogurt or another dairy free yogurt.
Almond Milk
Eggs

Then there’s the dry ingredients:

Gluten Free (All Purpose) Baking Flour – or a regular all purpose flour
Chocolate Protein Powder; This is the source of protein and sweetness in the protein powder chocolate pumpkin bread since there’s no added sugar in this recipe. I use Quest since it’s a whey-caesin blend and great for baking here.
Unsweetened Cocoa Powder
Pumpkin pie spice – feel free to make your own using a blend of ground cinnamon, nutmeg, ginger and cloves
Baking Powder

Tips for perfect Chocolate Protein Powder Pumpkin Bread

This chocolate protein powder pumpkin bread is really easy to make, but here’s some pointers to get it right.

Use room temperature pumpkin puree, milk and yogurt;
This is so the wet ingredients and dry ingredients can mix well.

Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the chocolate pumpkin loaf tough, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free chocolate pumpkin dessert recipe.

Make sure batter is thick, and not very pourable.

Cover chocolate protein pumpkin loaf with foil tent after 40 mins of baking to prevent the top from browning and burning.

Can you store this Chocolate Protein Pumpkin Loaf?

This moist and tender chocolate protein pumpkin loaf keeps really well and is great for a meal prep snack, breakfast or postworkout treat.
Bake it at the beginning of fall and enjoy a slice of this protein packed chocolate pumpkin bread for Thanksgiving!

You can keep the chocolate protein powder pumpkin bread out at room temperature for about 3 days in an airtight container.

For longer, keep high protein chocolate pumpkin bread in the fridge for about a week – use an airtight container again.

To freeze the healthy chocolate pumpkin spice bread cut it into slices, wrap each slice in plastic wrap, and place them in a freezer-safe zipper bag.
You can even store the whole loaf itself – be sure to let it thaw before you serve.

Alternatives for Healthy Chocolate Pumpkin Bread with No Sugar and No Oil

For the perfect low fat but moist healthy chocolate pumpkin bread, I would highly suggest using the ingredients and brands I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your loaf might turn out.

1:1 Gluten Free Baking Flour: All purpose flour or Whole Wheat Pastry Flour; The same amount by weight, not cups.
Greek Yogurt: Coconut Yogurt
Almond Milk: Any other milk
Chocolate Protein Powder: Use Vanilla

More Pumpkin Protein Powder Recipes:

Here’s some more Chocolate Protein Bread Recipes to try: