# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 2 large eggs
03 - 1/2 cup unsweetened applesauce
04 - 1/3 cup maple syrup or honey
05 - 1/4 cup milk of choice (dairy or plant-based)
06 - 1/4 cup melted coconut oil or neutral oil
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/2 cups whole wheat flour or all-purpose flour
09 - 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 1 1/2 teaspoons ground cinnamon
14 - 1/2 teaspoon ground nutmeg
15 - 1/4 teaspoon ground ginger
16 - 1/4 teaspoon ground cloves
→ Add-Ins
17 - 3/4 cup mini chocolate chips (dairy-free if desired)
# Directions:
01 - Set oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together pumpkin purée, eggs, applesauce, maple syrup, milk, melted coconut oil, and vanilla extract until thoroughly blended.
03 - In a separate bowl, whisk flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
04 - Add dry mixture to wet ingredients and gently stir until just incorporated, taking care not to overmix the batter.
05 - Fold in chocolate chips, reserving one tablespoon for topping.
06 - Pour batter into the prepared loaf pan, smooth the surface, and sprinkle reserved chocolate chips on top.
07 - Bake for 45 to 55 minutes until a toothpick inserted in the center emerges with a few moist crumbs remaining.
08 - Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.
