High-Protein Pumpkin Chocolate Chip Loaf

Ingredients

• 250 g Pumpkin puree (Canned, unsweetened)
• 2 scoops Protein powder (whey/casein blend) (Vanilla or unflavored; per loaf batch)
• 2 tbsp Unsweetened almond milk (Or water)
• 25 g Oat flour (Can make by blending rolled oats)
• 25 g Almond flour
• 6 packets Zero-calorie sweetener (e.g., Splenda, stevia) (Or about 2 tablespoons granulated)
• 1/2 tsp Baking soda
• 4 tsp Cinnamon
• 1 tsp Vanilla extract
• 30 g Stevia-sweetened chocolate chips (E.g., Lily's brand; about 2 tbsp)
• 2 seconds Nonstick spray (canola or coconut oil) (To grease loaf pan)

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (175°C).

   Time: PT5M

   Temperature: 175°C

2. Prepare Blender

   Add 250g pumpkin puree, 2 scoops protein powder, 2 tbsp unsweetened almond milk, 25g oat flour, 25g almond flour, 6 packets (or 2 tbsp) zero-calorie sweetener, 1/2 tsp baking soda, 4 tsp cinnamon, and 1 tsp vanilla extract to the blender.

   Time: PT5M

3. Blend Batter

   Blend all ingredients until completely smooth and well combined. Scrape down the sides as needed.

   Time: PT3M

4. Prepare Loaf Pan

   Spray loaf pan with nonstick spray for about 2 seconds to coat all sides.

   Time: PT1M

5. Transfer Batter

   Pour or spoon the thick batter into the prepared loaf pan. Use a spatula to spread it evenly.

   Time: PT3M

6. Add Chocolate Chips

   Sprinkle 30g stevia-sweetened chocolate chips evenly over the top and gently fold or press them into the batter.

   Time: PT2M

7. Bake

   Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

   Time: PT35M

   Temperature: 175°C

8. Cool and Slice

   Let loaf cool in the pan for at least 10 minutes before removing. Slice into 5 pieces per loaf.

   Time: PT6M

9. Cleanup

   Wash blender, loaf pan, spatula, and measuring utensils. Wipe down counters.

   Time: PT10M

Nutrition Facts

Calories

140

Protein

14g

Carbohydrates

16g

Fat

4g

Fiber

4g

Ingredient Substitutions

• Instead of Pumpkin puree: Mashed sweet potato, Mashed butternut squash
• Instead of Protein powder (whey/casein blend): All-whey protein, Plant-based protein (texture may change)
• Instead of Unsweetened almond milk: Water, Other plant milk, Low-fat dairy milk
• Instead of Oat flour: Whole wheat flour, All-purpose flour, Almond flour (texture will change)
• Instead of Almond flour: Oat flour, All-purpose flour
• Instead of Zero-calorie sweetener (e.g., Splenda, stevia): Sugar (adds calories), Erythritol, Monk fruit sweetener
• Instead of Baking soda: Baking powder (use 1 tsp, loaf will be slightly different)
• Instead of Cinnamon: Pumpkin pie spice, Nutmeg (partial)
• Instead of Vanilla extract: Almond extract (use less), Maple extract
• Instead of Stevia-sweetened chocolate chips: Regular chocolate chips (adds calories), Chopped dark chocolate
• Instead of Nonstick spray (canola or coconut oil): Butter (adds calories), Oil and paper towel

Equipment Needed

• Blender (e.g., Ninja)
• Loaf pan
• Spatula
• Measuring spoons
• Measuring cups
• Kitchen scale (optional)
• Oven
• Nonstick spray

Critical Steps — Do Not Skip

• Preheat oven fully before baking.
• Accurately measure and blend all ingredients until smooth.
• Do not blend chocolate chips; fold them in for best texture.
• Check loaf for doneness at 30 minutes to avoid overbaking.
• Do not lick blender blades—risk of injury.

Chef Tips from the Video

• Use a kitchen scale for best accuracy.
• Let loaf cool before slicing for clean cuts.
• Try adding a pinch of salt to enhance flavor.
• Use parchment paper for even easier loaf removal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap slices individually and freeze for up to 2 months.

Room temperature: Keep covered at room temperature for up to 2 days.

Make-Ahead Tips

• Bake loaf ahead and freeze slices for grab-and-go snacks.
• Mix dry ingredients in advance for faster prep.