Cozy, wholesome, and packed with protein — this High Protein Pumpkin Bread is everything you love about fall baking, made better. The secret ingredient? Nounós Creamery Nonfat Greek Yogurt, which keeps each slice moist, tender, and full of natural protein. Sweetened with maple syrup and loaded with warm pumpkin spice and melty dark chocolate chips, it’s the perfect balance of indulgence and nourishment. Enjoy it fresh out of the oven for breakfast, as a snack, or with your afternoon coffee — a feel-good treat you’ll want on repeat all season long.
Ingredients
1 ½ cups rolled oats
Optional: ¼ cup vanilla or plain protein powder
2 tsp pumpkin pie spice
1 ½ tsp Baking powder
½ tsp baking soda
½ tsp salt
1 cup pumpkin puree
½ cup maple syrup
2 large eggs
½ cup dark chocolate chips
Steps
Preheat oven to 350. Grease a bread pan and line with parchment paper.
Add the rolled oats to a food processor and blend until smooth. Add to a medium sized bowl with the protein powder (if using), pumpkin pie spice, baking powder, baking soda, and salt. Whisk until combined.
In a large bowl, add the pumpkin puree, maple syrup, Nounós Creamery Nonfat Greek Yogurt, and eggs. Whisk until well combined.
Slowly add in the dry ingredients, stirring until just combined. Fold in the chocolate chips and pour batter into the prepared bread pan.
Bake for 40-55 minutes, checking the center for doneness with a toothpick. Remove from oven and cool for ten minutes before transferring to a wire rack to cool completely. Slice and enjoy.