Save This moist and nourishing Protein Pumpkin Chocolate Chip Loaf delivers spiced pumpkin flavor, gooey chocolate chips, and an impressive protein boost to keep you full and satisfied. It is the kind of treat I reach for when I want something cozy with my coffee but still need to fuel my morning or refuel after a workout.
I was looking for a heartier snack for my kids and this recipe became a staple in our fall rotation. The combination of warm spices and melty chocolate has never failed to lift spirits on a chilly day.
Ingredients
- Canned pumpkin purée: Delivers sweetness moisture and a big nutritional boost. Look for pure pumpkin without added sugar.
- Large eggs: Help the loaf hold together and keep it tender. Fresh eggs with bright yolks are best.
- Unsweetened applesauce: Adds moisture and light sweetness without extra fat. Choose one with no added sugar for best results.
- Maple syrup or honey: Provides natural sweetness along with warm caramel notes. Pure maple syrup has the richest flavor.
- Milk of choice: Lends extra richness. Use dairy or a creamy plant-based milk such as oat or soy.
- Melted coconut oil or neutral oil: Makes the loaf extra tender and keeps it moist for days. Use refined coconut oil for a neutral taste.
- Vanilla extract: Deepens flavor and rounds out the spices. Choose pure vanilla if possible.
- Whole wheat flour or all-purpose flour: Gives structure and heartiness. Opt for freshly-milled flour when you can.
- Vanilla or unflavored protein powder: Increases satiety and keeps you going. Pick a brand with clean ingredients you like the taste of.
- Baking soda and baking powder: Provide lift and help the loaf rise evenly.
- Salt: Balances sweetness and brings all the flavors into focus. Use fine sea salt.
- Ground cinnamon: Brings warm spicy comfort. Look for Saigon or Ceylon cinnamon for real depth.
- Ground nutmeg: Delivers gently sweet heat. Freshly grated is most aromatic.
- Ground ginger and ground cloves: Create extra complexity. Store ground spices in airtight jars for freshest flavor.
- Mini chocolate chips: Melt deliciously throughout every slice. For dairy free use mini chocolate chips that are vegan or allergy friendly.
Instructions
- Prepare the pan:
- Line a 9x5 inch loaf pan with parchment and lightly grease it. This prevents any sticking and makes unmolding the loaf easy every time.
- Mix the wet ingredients:
- In a large mixing bowl whisk the pumpkin purée eggs applesauce maple syrup milk melted oil and vanilla until you have a smooth silky mixture.
- Combine the dry ingredients:
- In a separate bowl combine the flour protein powder baking soda baking powder salt cinnamon nutmeg ginger and cloves. Use a whisk to ensure everything is evenly distributed and no lumps remain.
- Mix wet and dry together:
- Pour the dry ingredients into the wet mixture. Gently fold together just until you no longer see dry flour. Overmixing can make the loaf dense so stop once the flour is incorporated.
- Fold in the chocolate chips:
- Add most of the chocolate chips now. Reserve a handful to scatter over the top at the end for a bakery worthy look and extra chocolate bursts.
- Fill the pan and top with chocolate:
- Scrape the batter evenly into your lined pan. Sprinkle the reserved chocolate chips all over the top so each slice gets a bit of chocolate.
- Bake:
- Slide your pan into a preheated 350 degree oven. Bake for 45 to 55 minutes. Check with a toothpick near the center—it should come out with just a few moist crumbs but not wet batter.
- Cool and slice:
- Once baked let your loaf cool in the pan for 15 minutes. Then lift it out and move to a wire rack to cool fully before slicing. This step helps keep each slice perfectly intact.
Save Each time I bake this loaf the scent alone brings my family into the kitchen. Pumpkin and chocolate chips are my personal favorite comfort combo and this recipe reminds me of crisp fall mornings spent baking with my kids.
Storage Tips
For ultimate freshness store cooled slices in an airtight container at room temperature for up to three days. The loaf freezes beautifully too. Wrap individual slices or the whole loaf tightly with plastic and freeze for up to two months. Thaw overnight on the counter or use a microwave for a quick treat.
Ingredient Substitutions
You can swap the pumpkin purée with butternut squash purée if preferred. Use Greek yogurt in place of the applesauce for an even bigger protein boost—this makes it extra creamy and satisfying. For a dairy free version reach for plant based milk and vegan chocolate chips. Make sure to check your protein powder label for allergens if needed.
Serving Suggestions
Enjoy as a quick grab and go breakfast with a cup of hot coffee or tea. Swipe each slice with a bit of nut butter for a more filling snack or try topping with Greek yogurt and a sprinkle of cinnamon for a satisfying dessert. It even works as a lunchbox treat that stays soft until afternoon.
Cultural and Seasonal Context
Pumpkin bread is a classic in American kitchens during the autumn months especially when pumpkins are harvested in abundance. This version modernizes the old favorite with a nourishing upgrade and thoughtful choices for a range of dietary needs. If you love the flavor of pumpkin pie but want something you can snack on all week this loaf is for you.
Seasonal Adaptations
If pumpkins are in season roast and mash your own for unbeatable flavor Add chopped walnuts pecans or pumpkin seeds for crunch if you wish Stir in dried cranberries for a festive holiday twist
Success Stories
Friends and readers often tell me this recipe became their go to afternoon snack. It freezes so well that many even make two loaves at a time—one for now and one to stash for a rainy day.
Freezer Meal Conversion
Set aside a few slices for the freezer so you can always have a nutrient packed snack ready. Pop straight into the toaster or microwave for a perfect grab and go breakfast.
Save Share this cozy loaf with friends or freeze for busy mornings. Savor each pumpkin chocolate slice with your favorite coffee for a feel good treat.
Recipe FAQ
- → Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash purée works just as well, providing similar texture and flavor.
- → How do I make this loaf dairy-free?
Use plant-based milk and dairy-free chocolate chips. Make sure your protein powder is dairy-free, too.
- → What can I add for extra crunch?
Chopped walnuts or pecans add great crunch. Check for nut allergies before adding.
- → Which protein powder is best for baking?
Choose unflavored or vanilla protein powder to complement pumpkin and spices without overpowering them.
- → How do I know when the loaf is done?
The loaf should be golden and a toothpick inserted comes out mainly clean with just moist crumbs.
- → Can I freeze slices for later?
Yes, cool the loaf completely, slice, wrap, and freeze for up to three months. Thaw before serving.