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  • María Fernanda López

Buttermilk Chocolate Chip Pumpkin Bread

This delicious pumpkin bread is HEAVY & MOIST, gluten free , sugar free and super easy to make using some buttermilk to keep it extra most and increase the creaminess of this thick bread! You only need one bowl to prepare this amazing fall recipe.

These are my iconic Buttermilk Chocolate Chip Pumpkin Bread, these are just a simple and epic combo that you need to make during all the pumpkin season madness... this is not your regular pumpkin bread... this is healthy, moist and high protein while also being gluten-free.

About this Buttermilk Chocolate Chip Pumpkin Bread:

This recipe overall is paleo and gluten-free, low sugar and high protein as well. I used the bread Mix from California Country Gal and Nuzest Vanilla Pea Protein (PURELYHL for discount) as a base of this recipe... and of course, some buttermilk.

This bread is just perfect to make during all the fall baking season, it's easy to make and extremely delicious! It's an unmissable recipe that everyone will love and will also nourish your body... high protein and of course also a great source of the pumpkin antioxidants.

Nutrient dense and flavorful buttermilk chocolate chip pumpkin bread for the win! The key to have a sustainable healthy life is to preach balance and to also choose better ingredients when you are cooking or baking at home... the ingredients here are a some of the staples that I usually have in my own kitchen.

This recipe was something that I wanted to try for a while now because seeing all the amazing pumpkin cans I had in my pantry... a great staple for fall season, or not! Pumpkin is justa a very versatile ingredient to have around all year long.

Overall, these are the ingredients needed for this Buttermilk Chocolate Chip Pumpkin Bread:

For the boost of protein I used Nuzest Vanilla Pea Protein (PURELYHL for discount), you can use your favorite flavor, but in baked goods this protein adds volume, amino acids and thickness... just a game changer!

And for the cookie mix, I simply used California Country Gal Bread Mix and paleo, keto and vegan friendly... been loving them for a while now, bet you will too!

Now, are we ready to get started and making this amazing Buttermilk Pumpkin Bread with Chocolate Chips!? Well, and if you are interested you can also get the direct ingredients to my recipes in my Jupiter shop!

Shop the ingredients to my recipes in my Jupiter Shop!


Check out some Waffle recipes here!


The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!

Overall this recipe is:

  • High Fiber

  • Low Carb

  • Gluten Free

  • Sugar Free

  • Meal Prep Friendly

  • Delicious!

The end result

The combination of these textures is just amazing! And in some part it's also addicting, the magic of the sweet and super gooey combination. The flavor is just a whole new level, so playful and... gourmet.

Super heavy and most bread that reminds me of a brownie but in a delicious thick pumpkin bread recipe... the buttermilk here is so key and it taste the regular recipe to the next level, while keeping this whole recipe healthy with some addition of healthy fats; pecans and dark chocolate chips.

Pro tip! You can even cut it into eight slices and freeze them, and when you are ready to enjoy them at any time!

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and high protein dessert with all the fall flavors!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!

With love,



Try more recipes here!


Buttermilk Chocolate Chip Pumpkin Bread

By María Fernanda López

Serves 6 big slices



  • 1 cup California Country Gal Bread Mix

  • 1/3 cup of Nuzest Vanilla Pea Protein (PURELYHL for discount)

  • 1 tsp of baking powder

  • 1 tsp of cinnamon

  • 1/2 cup of granulated alullose

  • 1 cup of low-fat buttermilk

  • 2 eggs

  • 1 tsp of vanilla extract

  • 1 1/4 cup of pumpkin puree


  • 1/4 cup of sugar free chocolate chips

  • 1/4 cup of pecans


  1. Preheat the oven at 350F.

  2. Mix all the dry ingredient in a bowl and then add the wet ingredients.

  3. Pour the bread batter into a silicone baking dish and add the toppings.

  4. Bake for 45-50 minutes.

  5. Let it cool down and enjoy!

Shop the ingredients to my recipes in my Jupiter Shop!


Nutritional Information per serving (301 kcal)

Fat: 19.2g

Carbs: 16.8g

Fiber: 5.3g

Net Carbs: 11.5g

Protein: 16.9g


This post contains affiliate links.

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