Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread is awesome, but pumpkin chocolate chip bread is even awesome-er when you use protein pancake mix to create a piece of heaven in your home.
Healthier Pumpkin Chocolate Chip Bread
It’s that time of year for all things pumpkin. I think I’ve mentioned it before, but I was never a pumpkin person. I didn’t learn about it’s amazing-ness and basic-ness until grad school. I’m glad I had friends that fed me homemade pumpkin pie, pumpkin rolls, and introduced to Starbucks pumpkin spice lattes.
This recipe actually happened by chance. Last week, I made pumpkin no bake energy bites. I had a bunch of pumpkin leftover and didn’t want it to go to waste. I was going to make pumpkin chocolate chip cookies, but decided to do a bread. As I was looking at recipes, I thought, “what would happen if I made this out of a protein pancake mix?” So I did, and it was awesome. I posted it on my Instagram story (which you should follow and get daily tips and ridiculousness) and had people banging down my DM asking for the recipe. And that was history, a pumpkin chocolate chip bread recipe was born.
Pumpkin Chocolate Chip Bread Recipe
This pumpkin chocolate chip bread recipe has all the traditional flavors with the addition of protein pancake mix. You know me, I’m always looking for ways to add protein to my recipes. And this was a simple one. In fact, with the addition of the protein pancake mix, this bread is heavy and hearty. With the oats in it too, it’s basically a meal in and of it’s self.
To make this recipe, here’s what you’ll need:
Kodiak Cakes protein pancake and waffle mix
Oatmeal
Pumpkin spice: cinnamon, ginger, ground clove, nutmeg
Baking soda
2 whole eggs
Brown sugar
Milk of your choice
Oil of your choice
Milk chocolate or semi-sweet chocolate chips
Get the recipe. Make it for yourself, your family, or your coworkers. It’s a crowd pleaser!
- 1.5 cups Kodiak cakes protein pancake and waffle mix
- 1 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- Pumpkin spice: 1 tsp ground cinnamon and 1/4 tsp of each of the following – ground cloves, ground nutmeg, ground all spice
- 2 large eggs
- 1/2 cup brown sugar, do 3/4 cups if you like it a little sweeter
- 2 tbs light flavor olive oil or melted coconut oil
- 1/3 cup milk of your choice
- 1- 15oz can pumpkin puree (not pumpkin pie mix)
- 1 cup milk chocolate, semi-sweet, or dark chocolate chips
- Preheat oven to 350°F. Line a 9×5 in baking pan with parchment paper.
- In a medium bowl, mix together the following dry ingredients: pancake mix, oats, baking soda, salt, pumpkin spice.
- In a large bowl, mix together the following wet ingredients: eggs, brown sugar, oil, milk, and pumpkin.
- Stir the dry ingredients into the large bowl of wet ingredients. Then fold in the chocolate chips.
- Pour it all into the baking pan. Bake for 45-55 minutes or until a toothpick comes out of the middle clean.
- Let cool at least 10 minutes before diving in!
Adapted from Well Plated by Erin
Until next time! -Atim
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10 Responses
Debra
Perfect timing for a great pumpkin bread!
Atim Effiong
And so delicious too!
Renee
This bread looks absolutely amazing! Going to have to give it a try!
Atim Effiong
I think you’ll enjoy it 🙂
Elly McGuinness
This looks so yummy. It’s amazing how well pumpkin and chocolate go together – a combination I never would have thought of until I tried it!
Atim Effiong
Agreed! They’re so good together!!
Stephanie ReadsWell
I never ate pumpkin bread before, but I would love to taste it. It looks delicious.
Atim Effiong
I think it’s worth a try. I didn’t think I’d like pumpkin anything before, but baked, it’s delicious!
Jen S
Baked this bread with not only the Kodiak power cake mix (buttermilk, though I imagine you can use the buttermilk & honey or the whole wheat oat & honey) but also their protein rolled oats. I used lowfat protein milk. The texture was a little different than the pumpkin bread I’m used to baking but that is due to the protein oats. Flavor was great and the bread was moist. Even better if you top a slice with pumpkin butter.
One advantage of this recipe is that it uses a full can of pumpkin. Some recipes only call for half a can and then you are left with trying to figure out what to do with the rest.
Atim Effiong
So glad you liked it! I like the idea of using the protein oats mix. It sounds delicious!