Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, vanilla protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a separate medium bowl, mix the pumpkin puree, applesauce, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.