Easy Pumpkin Chocolate Bread (with added protein!)
an autumn staple.
Celebrate fall with the easiest Pumpkin Chocolate Bread. It’s decadent, full of cozy autumn flavors, packs in protein, and is truly EASY. Even beginners can whip it up with no mixer required! This moist and protein rich loaf is great as a sweet treat OR breakfast, is kid-friendly, and makes a thoughtful gift. It’s made with one whole can of pumpkin, so none will go to waste!
How to Make Pumpkin Chocolate Bread:
Simple Ingredients
One of the most frustrating parts of looking for pumpkin recipes online is that they only use a portion of a can of pumpkin puree. I hate throwing away perfectly good food, so I made sure to include an entire can in this recipe to avoid food waste. Not only is this Pumpkin Chocolate Bread great for adults, it’s kid friendly too! It’s packed with protein, thanks to the combination of soy milk and protein powder, and it’s lightly sweetened, making it a healthier alternative to traditional sweet breads. It’s also such a fun autumn activity for the kids!
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Serving Suggestions
This Pumpkin Chocolate Bread is versatile enough to be enjoyed as a healthy breakfast, a quick snack, or a sweet dessert. Spread vegan butter on top, drizzle it your favorite nut butter, or enjoy it with a cozy latte. It also makes a thoughtful gift—wrap it in a festive ribbon and give it to friends or family during the holiday season. Whether you’re hosting a fall-themed get-together or just want a cozy treat, this bread is the perfect choice.
Frequently Asked Questions
1. Can I make this pumpkin chocolate bread gluten-free?
Yes, you can easily make this bread gluten-free by using a 1:1 gluten-free all-purpose flour substitute.
2. Can I substitute a different plant-based milk for soy milk?
Absolutely! You can use any plant-based milk, such as almond, oat, or coconut milk. Just keep in mind that the protein content will vary depending on the milk you choose.
3. How long does this pumpkin chocolate bread last?
This bread will last for up to 5 days when stored in an airtight container at room temperature. You can also store it in the fridge for a longer shelf life, or freeze individual slices for easy, grab-and-go snacks.
4. How can I add extra texture or flavor to this bread?
You can customize this bread by adding chopped nuts like walnuts or pecans for a crunchy texture. I sprinkled vegan chocolate chips on top, but you can stir them into the batter for a more chocolately taste.
{If you like this recipe you’ll love my BANANA CARROT BREAD and my PUMPKIN PIE CHIA PUDDING.}
Pumpkin Chocolate Bread
Delicious, high protein Pumpkin Chocolate Bread made with plant based ingredients and autumn spices. Perfect for holiday gatherings or as a sweet treat!
Ingredients
- 2 Flax Eggs, 2 tbsp ground flax mixed with 4 tbsp water
- 1 15oz Can Pumpkin Puree
- 1 ⅓ cup Light Brown Sugar
- 2 tsp Baking Powder
- ½ tsp Nutmeg
- ½ tsp Ginger Powder
- 1 tsp Cinnamon
- ¼ cup Liquid Coconut Oil
- ½ cup Soy Milk
- ½ tsp Sea Salt
- 1 ½ cups All-Purpose Flour, I recommend Ballerina Farm's High Protein Flour
- 2 scoops Protein Powder, I recommend Sprout Living's Unflavored Protein Powder
- 3 tbsp Mini Vegan Chocolate Chips
Instructions
- Set oven to 350 degrees + grease an 8-9 inch loaf pan with coconut oil.
- Add the flax egg ingredients in a small dish and mix to combine. Set aside.
- In a large bowl add your dry ingredients – flour, protein powder, baking powder, salt, and spices. Whisk to combine.
- In a separate bowl, add the pumpkin purée, soy milk, coconut oil, light brown sugar, and the flax egg. Mix to combine then add into the dry ingredients. Mix until fully combined.
- Pour mixture into your greased loaf pan and top with the mini vegan chocolate chips.
- Bake for 1 hour then let cool for at least 10 minutes. Enjoy!