Oh Snap Macros

Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
In a large bowl, combine the pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract.
In a separate mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
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.
Pour batter into the prepared loaf pan, smoothing the top with a spatula. Optional, top with additional chocolate chips
Bake for 50-60 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. 
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.