# What You'll Need:
→ 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
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
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
# Directions:
01 - Preheat oven to 350°F. Lightly grease and line a 9x5-inch loaf pan with parchment paper, allowing for easy removal.
02 - In a large mixing bowl, whisk together the pumpkin purée, eggs, applesauce, maple syrup or honey, milk, melted oil, and vanilla extract until fully 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 the dry mixture into the wet mixture. Gently stir until just combined without overmixing to maintain loaf texture.
05 - Fold in the mini chocolate chips, reserving one tablespoon for the top.
06 - Pour the batter into the prepared pan, smooth the surface, and sprinkle the reserved chocolate chips over the top.
07 - Bake for 45 to 55 minutes, until a toothpick inserted in the center exits mostly clean with a few moist crumbs.
08 - Let loaf cool in the pan for 15 minutes, then lift out and transfer to a wire rack to cool fully before slicing.
