Adapted from "Mollie Katzen's Sunlight Café"
Yield: 1 standard-sized loaf
Preparation time: 10 minutes, plus 45 minutes to 1 hour to bake

• With vitamins and fiber from the pumpkin, staying power from the protein powder, and mood enhancement from the chocolate, you're all set!
  
  
• I love feeding this bread to m y family on rushed mornings, confident that they're being fueled by more than just carbohydrates. Protein quick breads are made the same way as the regular kind--they just need a little extra time in the oven. They come out with a wonderful double texture: crisp on the outside and moist on the inside.
  
  Nonstick spray
  1 cup unbleached all-purpose flour
  1 cup soy protein powder
  1 teaspoon salt
  2 teaspoons baking powder
  1/2 cup sugar
  1 cup semisweet chocolate chips
  1 can (15 ounces) pumpkin (2 cups)
  2 large eggs
  2 teaspoons vanilla extract
  3 tablespoons unsalted butter, melted (optional)

1. Preaheat oven to 3t5­F. (325­F for a glass pan). Lightly spray a standard-sized loaf pan with nonstick spray.
   
   
2. Place the flour, protein powder, salt, baking powder, and sugar in a medium-sized bowl, and stir until thoroughly combined. Stir in the chocolate chips.
   
   
3. In a second bowl, combine the pumpkin, eggs, vanilla, and optional melted butter, and stir with a whisk or a fork until uniform.
   
   
4. Add the pumpkin mixture to the dry ingredients, and stir from the bottom of the bowl until, everything is thoroughly blended. The batter will be stiff.
   
   
5. Transfer the batter to the prepared pan, patting it into place with a dinner knife and shaping it so that it is gently mounded in the center. Bake in the center of the oven for 45 minutes (for a damper, more puddinglike bread) to 1 hour (for a drier loaf). Cool in the pan for about 10 minutes, thn rap the pan sharply to remove the bread, and cool it on a rack for at least another 20 minutes before slicing.