Save It This protein pumpkin chocolate chip loaf is my answer to busy mornings when I want something both nourishing and comforting. It is super moist from pumpkin purée, naturally sweetened, rich with warming spices, and packed with extra protein. Whether you slice it for breakfast or snack on it after a workout, it disappears fast in my house.
I first started making this after a friend asked for a protein-rich bake that her kids would actually eat. Now it is my most requested recipe for autumn gatherings and post-hike snacks.
Ingredients
- Pumpkin purée: Provides moisture and deep earthy flavor Look for pure pumpkin with no added sugar
- Eggs: Give lift and structure to keep your loaf fluffy Fresh eggs always yield the best rise
- Unsweetened applesauce: Brings natural sweetness and extra tenderness Choose a chunky variety for more texture
- Maple syrup or honey: Offers complex sweetness and helps the loaf stay moist Go for a dark robust maple for deeper notes
- Milk of your choice: Makes the batter pourable and enriches the crumb Whole dairy or creamy oat milk both work beautifully
- Melted coconut oil or neutral oil: Ensures a soft texture and subtle richness Use fresh oil for clean flavor
- Vanilla extract: Enhances all the flavors with cozy bakery aroma Pure vanilla is worth every drop
- Whole wheat or all-purpose flour: Forms the sturdy but tender base Whole wheat boosts nutrition without affecting taste
- Vanilla or unflavored protein powder: Adds staying power so every slice satisfies Choose a high quality protein with simple ingredients
- Baking soda and baking powder: Lift the loaf for a pleasing rise Always check that your leaveners are fresh
- Salt: Makes all the flavors pop and rounds out the sweetness Fine sea salt distributes best
- Cinnamon nutmeg ginger and cloves: Create that nostalgic pumpkin spice warmth Grind your own spices for the best flavor if possible
- Mini chocolate chips: Tuck little pockets of sweetness into every bite and make the loaf extra tempting Use quality chocolate for melty magic
Instructions
- Prepare Your Pan:
- Grease a 9x5 inch loaf pan and line with parchment paper so your loaf slips right out after baking Parchment prevents sticking and makes for easy cleanup
- Mix the Wet Ingredients:
- In a large mixing bowl combine pumpkin purée eggs applesauce maple syrup milk melted oil and vanilla Whisk thoroughly until smooth and fully blended This step ensures every bite has even moisture and flavor
- Combine the Dry Ingredients:
- In a separate bowl whisk together flour protein powder baking soda baking powder salt cinnamon nutmeg ginger and cloves Mix well so the leaveners and spices are distributed evenly for a consistent loaf
- Form the Batter:
- Pour the dry ingredients into the wet mixture Stir gently using a spatula just until you see no more dry streaks A few lumps are fine Overmixing can toughen the loaf
- Add the Chocolate Chips:
- Gently fold in most of the mini chocolate chips Save about a tablespoon to scatter over the top so the loaf looks bakery perfect and every slice has chocolatey appeal
- Fill the Pan and Top:
- Scrape your batter into the prepared loaf pan Smooth the surface with a spatula Sprinkle the reserved chocolate chips across the top This ensures an even crumb and picture perfect loaf
- Bake to Perfection:
- Place your pan in the oven and bake at 350 degrees Fahrenheit for 45 to 55 minutes Check with a toothpick inserted in the center It should come out mostly clean with just a few moist crumbs for the perfect texture
- Cool Slowly:
- Let the loaf rest in the pan for 15 minutes This helps it firm up and keeps the edges from sticking Move to a wire rack to finish cooling for easier slicing and no gummy crumb
Save It My favorite part is watching those mini chocolate chips melt into little pockets when the loaf is fresh from the oven My whole family gathers around and we sneak bits before it is even cool enough to slice
Storage Tips
Let the loaf cool completely before storing Wrap tightly in foil or keep in an airtight container at room temperature for up to three days For longer storage refrigerate for up to a week but bring slices to room temperature to enjoy the best texture This loaf freezes beautifully Just wrap tightly and freeze up to three months for quick breakfasts
Ingredient Substitutions
You can swap the pumpkin puree for the same amount of butternut squash puree if that is what you have on hand Out of applesauce Greek yogurt works well and adds even more protein Choose dairy free milk and chocolate chips for an allergy friendly loaf Use unflavored or vanilla protein powder to suit your taste
Serving Suggestions
Try slicing the loaf thick and toasting it lightly for a cozy breakfast Spread with nut butter vegan butter or even a dollop of Greek yogurt for extra richness If you are serving at brunch top with a maple glaze and a sprinkle of pumpkin seeds for a festive touch
Cultural and Historical Context
Pumpkin breads trace back to North American home kitchens where pumpkins were a celebrated autumn crop Adding spices and a sweetener gave early loaves their comforting character Protein powders are the contemporary twist making this loaf perfect for modern active lifestyles
Seasonal Adaptations
Use freshly roasted pumpkin when it is in season for the richest flavor Mix in cranberries or diced apple in the fall for a tart surprise Try the loaf with cinnamon chips or white chocolate chips for a wintery feel
Save It The loaf is hearty enough for meal prep and easy to customize for allergies. You will love how every bite combines bakery comfort with extra nutrition.
Recipe FAQs
- → How do I make this loaf dairy-free?
Use plant-based milk and dairy-free chocolate chips, and choose a dairy-free protein powder to ensure the loaf is fully dairy-free.
- → Can I substitute the pumpkin purée?
Yes, you can use butternut squash purée for a similar texture and flavor.
- → Is it possible to add nuts for more texture?
Definitely! Chopped walnuts or pecans add a satisfying crunch, but note they contain nuts.
- → How do I make it nut-free?
Select a nut-free protein powder and avoid adding any nuts or nut-based toppings.
- → Which type of protein powder works best?
Both whey and plant-based protein powders work well. Choose vanilla or unflavored for best results.
- → How do I store leftover loaf?
Keep slices in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- → What tools do I need?
You'll need a loaf pan, mixing bowls, whisk, spatula, wire rack, and parchment paper.