Healthy Chocolate Chip Pumpkin Bread (No Oil + High Protein)

Unbelievably healthy pumpkin bread loaded with chocolate chips, cinnamon spices and high in protein! This fluffy loaf is made gluten-free, oil free and dairy free–a perfect Fall snack!

Today was a usual day for me. I spent a good portion of my day baking, photographing and editing. I got inspired by some Instagram workout videos and tried to do a few push-ups while waiting on some goodies in the oven. Turns out I have zero upper body strength and seriously can’t do one real push-up (you know where you go all the way down) without my arms shaking and falling out from under me.

I made this pumpkin bread using oat flour that I made myself by placing oats into a food processor (or blender) and blitzing until it’s in powder form. Making your own oat flour is not only cheaper than store bought oat flour, it’s gives a chunkier texture and in my opinion, you get more of the oat flavor in your baked goods.

Healthy Chocolate Chip Pumpkin Bread (No Oil + High Protein)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: breakfast, snack, dessert

Yield: 10

Serving Size: 1 Slice

Calories per serving: 173

Fat per serving: 5g

Carbs per serving: 20g

Protein per serving: 11g

Healthy Chocolate Chip Pumpkin Bread (No Oil + High Protein)

Healthy High Protein Pumpkin Bread Loaded with Chocolate Chips. Made Gluten-free, Dairy-free and Oil-free.


  • 1 c pumpkin puree
  • 3 eggs, whole
  • 1 1/2 c oat flour (make your own by blending oats)
  • 1/4 c coconut sugar
  • 1/4 c almond milk
  • 64g vanilla protein powder PEScience 30% OFF code PBCHOCO
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 c dairy-free chocolate chips


  • Preheat oven to 350F and prepare a loaf pan with parchment paper and set aside.
  • Place the pumpkin, almond milk, eggs and vanilla extract into a mixer and beat until fluffy.
  • Add in the remaining ingredients (besides chocolate chips) and mix until incorporated.
  • Pour the batter into the prepared loaf pan and bake for 34-36 minutes.
  • Let cool before cutting into slices and serving.


I halved the amount of chocolate chips. Used half vanilla whey and half pumpkin spice flavor whey. Very yummy straight from the oven! My husband was impressed enough to say he would eat some, and he is not a fan at all of protein breads. He tends to rate his on a ‘butter-ability’ factor and said he would be very happy to toast slices of this and eat them buttered. Definitely a repeatable recipe, thank you!


Thank you, Vanessa! I’m so happy you enjoyed it! 🙂


Do you use 1/2 cup of chocolate chips?


Yes! Thank you for pointing out my mistake. I can’t believe no one has told me that yet 🙂 happy Valentine’s Day ?

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