Cottage Cheese Pumpkin Bread
A moist and flavorful quick bread made with cottage cheese and pumpkin puree, perfect for breakfast or snacking.
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 1 cup canned pumpkin puree Freshly made pumpkin puree can be used for a stronger flavor.
- 2 large eggs
- 1/2 cup sugar or sweetener of choice
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Whole wheat flour can be used for additional health benefits.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped nuts or chocolate chips Add for extra flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine cottage cheese, pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If you’re using nuts or chocolate chips, gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Notes
For a lighter texture, consider sifting the dry ingredients before mixing them into the wet ones. Wrap tightly after cooling to maintain freshness.