Pumpkin Spice Double Chocolate Chip Loaf

Rich, chocolatey, and full of cozy pumpkin spice. This loaf is everything I want in a fall treat. Pumpkin purée and sheep yogurt keep it moist, while almond flour and protein powder give it a little more staying power. Cocoa in the batter and dark chocolate chips throughout bring the double chocolate goodness, with yacon syrup adding sweetness. A delicious way to enjoy your Golden-approved treat this season.

Ingredients

• 1/3 cup coconut oil, melted

• 1/2 cup unsweetened cocoa powder

• 1½ cups finely ground almond flour

• 1/2 cup chocolate or vanilla protein powder

• 1 Tbsp. pumpkin pie spice

• 1/2 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1/3 cup yacon syrup

• 1/4 cup plain sheep yogurt

• 1 tsp. pure vanilla extract

• 2 large eggs

• 1/2 cup unsweetened pumpkin purée

• 1/2 cup dark chocolate chips

• Unsweetened almond milk, as needed to thin the batter

Directions (makes 10-12 servings)

1. Preheat oven to 350°F. Grease a 9 × 5-inch loaf pan with coconut oil and line with parchment paper.

2. In a bowl, mix almond flour, protein powder, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.

3. In a separate bowl, whisk eggs, pumpkin purée, yacon syrup, sheep yogurt, vanilla, and melted coconut oil. Use room-temperature ingredients to prevent the oil from solidifying.

4. Stir the dry ingredients into the wet ingredients, then fold in chocolate chips. The batter should be thick but spreadable. If needed, add almond milk 1 tablespoon at a time.

5. Spread into the prepared pan. Bake for approximately 40–55 minutes, checking at 35 minutes. A toothpick inserted into the centre should come out with a few moist crumbs but no wet batter.

6. Let cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing so the loaf can firm up.

Protein powders absorb moisture differently, so the batter consistency and baking time may vary.