Chocolate Protein Pumpkin Bread
Serves 12
10 mins prep
55 mins cook
65 mins total
Unbelievable Chocolate Protein Pumpkin Bread with no sugar, oil or butter, but 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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Congratulations!
Save $4 cashback on Forager Project Unsweetened Plain Cashewmilk Yogurt. Scan QR-code and claim coupon
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, yogurt, almond milk and eggs.
In another bowl, whisk flour, chocolate protein powder, cocoa powder, coconut flour, pumpkin pie spice and baking powder.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or protein powder will make the bread dense.
Add in chocolate chips, reserving a few for the top.
Gently fold until just combined; Again, DO NOT OVER-MIX.
Transfer batter to baking pan and top with remaining chocolate chips.
Bake for 50-55 minutes. A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
