Step 1

Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.

Step 2

In a large bowl, combine the pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract.

Step 3

In a separate mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread. Fold in the dark chocolate chips.

Step 5

Pour batter into the prepared loaf pan, smoothing the top with a spatula. Optional, top with additional chocolate chips

Step 6

Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. After 30 minutes of baking I highly suggest tenting the top of the bread with foil and returning to the oven for the remainder of the time so the top of the bread doesn’t burn.

Step 7

Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely or cutting right into it for warm melty chocolate pumpkin bread.