You know those cozy fall mornings when you just want something warm, comforting, and maybe just a little bit good for you? That’s exactly why I fell in love with this cottage cheese pumpkin bread. It all started one rainy October morning when my kids turned up their noses at another bowl of oatmeal – and honestly, I couldn’t blame them. I needed something quick, nourishing, and packed with that pumpkin spice flavor we all crave this time of year.
This bread became our family’s secret weapon – moist like your favorite coffee cake but with a sneaky protein boost from the cottage cheese (don’t worry, you’d never know it’s there!). The first time I pulled a loaf out of the oven, the whole kitchen smelled like cinnamon and nutmeg, and my oldest actually came running downstairs asking “What smells SO good?” Now we make double batches – one for now, one to slice and freeze for busy school mornings. It’s become our go-to for lunchboxes, after-school snacks, and even lazy Saturday breakfasts with a big cup of coffee.
The best part? It comes together in about 10 minutes of active time. Just blend, stir, and bake – no fancy equipment or complicated steps. Trust me, once you try this bread, you’ll understand why it’s earned a permanent spot in our fall baking rotation.
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Pumpkin Bread
Let me tell you why this loaf has become my kitchen MVP every fall (okay, and let’s be real—sometimes well into winter!). Here’s what makes it special:
- Impossibly moist texture – The cottage cheese and pumpkin team up to create this tender crumb that stays fresh for days. No sad, dry slices here!
- Secret protein boost – With all the comfort of pumpkin bread but 5g of protein per slice, it’s the ultimate “tastes like dessert but eats like breakfast” situation.
- One-bowl magic – Just blend the wet stuff, stir in the dry, and boom—you’re 10 minutes away from oven aromas that’ll have neighbors knocking.
- Versatile superstar – Equally at home on a brunch spread as it is stuffed in lunchboxes or enjoyed as an “I deserved this” midnight snack.
Seriously—it’s the pumpkin bread that manages to be wholesome and indulgent at the same time. Your tastebuds (and your protein goals) will thank you.
Ingredients for Cottage Cheese Pumpkin Bread
Here’s everything you’ll need to make this magical loaf – trust me, these simple ingredients work some serious pumpkin bread alchemy together:
- 1 cup full-fat cottage cheese – Don’t even think about low-fat here! The richness makes all the difference.
- 1 cup pure pumpkin puree – Blotted between paper towels first (this little trick prevents gummy bread – more on that later!)
- 2 large eggs – Straight from the fridge is fine, but room temp blends smoother
- 1/2 cup maple syrup – The real stuff, please! Or honey works in a pinch
- 1/4 cup melted coconut oil or butter – I usually use coconut oil, but butter gives that classic bakery taste
- 1½ cups all-purpose or whole wheat flour – I do half-and-half when I’m feeling virtuous
- 1 tsp baking soda – Fresh is best – check that expiration date!
- 2 tsp pumpkin pie spice – Or make your own blend if you’re fancy like that
- 1/2 tsp salt – Just enough to make all the flavors pop
See? Nothing weird or hard-to-find – just pantry staples with a couple smart twists. Now let’s get blending!
How to Make Cottage Cheese Pumpkin Bread
Okay friends, let’s get baking! This cottage cheese pumpkin bread comes together so easily – just follow these simple steps and you’ll be enjoying warm, spiced slices before you know it.
Step 1: Prep Like a Pro
First things first – preheat that oven to 350°F (175°C) and grab your trusty 9×5-inch loaf pan. Give it a good greasing with butter or coconut oil, then dust it lightly with flour. This little ritual ensures your beautiful loaf will slide right out later!
Step 2: Blend the Good Stuff
Now for the magic – toss your cottage cheese, eggs, maple syrup, and melted coconut oil (or butter) into the blender. Blend on high until it’s completely smooth – no lumps allowed! Meanwhile, spread your pumpkin puree between layers of paper towels and gently press to blot out excess moisture. This quick trick makes ALL the difference in preventing dense bread.
Step 3: Bring It All Together
Add your blotted pumpkin to the blender and give it a few pulses just to combine. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Pour your gorgeous orange blender mixture into the dry ingredients and stir with a wooden spoon JUST until combined. Seriously – resist the urge to overmix! A few flour streaks are totally fine.
Step 4: Bake to Perfection
Pour your batter into that waiting loaf pan (it’ll be thick – that’s normal!) and smooth the top. Slide it into the oven and let the magic happen for 50-60 minutes. You’ll know it’s done when your kitchen smells incredible and a toothpick comes out clean from the center.
Step 5: The Hardest Part – Waiting!
Let your masterpiece cool in the pan for about 15 minutes before turning it out onto a wire rack. I know, I know – resisting warm pumpkin bread is nearly impossible! But trust me, letting it cool completely gives you cleaner slices and lets all those flavors cozy up together.
Tips for Perfect Cottage Cheese Pumpkin Bread
Here are my hard-won secrets after making this loaf approximately 847 times:
- Blot that pumpkin! Seriously – an extra minute with paper towels means light, fluffy bread instead of gummy sadness.
- Full-fat cottage cheese or bust. The low-fat stuff just doesn’t give the same rich texture.
- Check early! Ovens vary – start checking at 50 minutes with a toothpick.
- Slice cool. Warm bread crumbles – wait until it’s completely cooled for perfect slices.
That’s it – you’re officially ready to make pumpkin bread magic!
Storage and Reheating Instructions
Here’s how to keep your cottage cheese pumpkin bread tasting fresh as the day you baked it (if it lasts that long!):
- Room temp: Store in an airtight container for up to 2 days – perfect for quick breakfast grabs
- Fridge: Keeps beautifully for 3-4 days wrapped tightly in foil
- Freezer: Slice and freeze between parchment for up to 3 months – just pop a slice in the toaster when cravings hit!
To reheat, I love a quick 15-second microwave zap or a toaster oven warm-up – adds that fresh-from-the-oven magic all over again!
Fans of this bread should check out our Pumpkin Cottage Cheese Cheesecake Bars for a dessert twist with creamy goodness.
Print
Moist Cottage Cheese Pumpkin Bread
A moist and flavorful pumpkin bread made with cottage cheese for added protein and richness. Perfect for breakfast or a healthy snack.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (9×5-inch) 1x
Ingredients
- 1 cup full-fat cottage cheese
- 1 cup pure pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil or butter
- 1½ cups all-purpose or whole wheat flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a blender, combine the cottage cheese, eggs, maple syrup, and melted oil. Blend until smooth.
- Blot the pumpkin puree between paper towels to remove excess water. This prevents the bread from becoming overly dense or gummy. Add the blotted pumpkin to the blender and pulse to combine.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Blotting the pumpkin puree ensures the bread isn’t too dense.
- Use full-fat cottage cheese for the best texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Cottage Cheese Pumpkin Bread Variations
Oh, the possibilities! This cottage cheese pumpkin bread is like your favorite sweater – cozy as-is but easy to dress up. Here are my favorite ways to mix it up:
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans before baking
- Chocolate fix: Add 1/3 cup chocolate chips (because pumpkin + chocolate = magic)
- Spice it up: Swap pumpkin pie spice for 1 tsp cinnamon + 1/2 tsp ginger + pinch of cloves
- Streusel magic: Top with a quick mix of oats, brown sugar, and butter before baking
The base recipe is forgiving – have fun making it your own!
If you love cozy fall baking, don’t miss this soft pumpkin cookie recipe—perfectly spiced and great with coffee.
Serving Suggestions for Cottage Cheese Pumpkin Bread
Oh, let me tell you how my family devours this bread – we’ve tried it every which way! My absolute favorite? A thick slice toasted with melty butter and a drizzle of honey alongside my morning coffee. My kids go nuts for it spread with cream cheese or dunked in vanilla yogurt. And here’s a secret – warmed up with a scoop of vanilla ice cream turns it into instant dessert. Breakfast, snack, or sneaky treat – this loaf does it all!
Looking for more healthy high-protein bakes? Try our Cottage Cheese Banana Bread with Blueberries next.
Cottage Cheese Pumpkin Bread FAQs
I’ve gotten so many questions about this recipe since sharing it – here are the answers to everything you might be wondering before baking your first loaf:
Can I use low-fat cottage cheese instead?
Oh honey, I wouldn’t! Full-fat cottage cheese gives that rich, bakery-style texture we love. The low-fat version tends to make the bread drier and less tender. Trust me – that extra bit of fat is working magic in there!
How do I know when it’s done baking?
The toothpick test is your best friend here! Stick it in the center – if it comes out clean or with just a few moist crumbs (not wet batter), you’re golden. The top should be nicely domed and spring back when lightly pressed.
Can I freeze this pumpkin bread?
Absolutely! That’s actually my secret meal prep move. Let it cool completely, then slice and freeze between sheets of parchment paper. When pumpkin cravings hit, just pop a frozen slice straight into the toaster – tastes fresh-baked every time!
How can I make it less sweet?
Easy! Reduce the maple syrup to 1/3 cup if you prefer a more subtle sweetness. The pumpkin and spices still shine beautifully. You could also swap half the syrup for unsweetened applesauce.
Why do I need to blot the pumpkin puree?
This step is SO worth it! Pumpkin contains tons of water, and blotting removes just enough to prevent a dense, gummy texture. Think of it like wringing out a sponge – we want moist bread, not wet bread!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on 10 servings per loaf):
- Calories: 180
- Protein: 5g (thank you, cottage cheese!)
- Carbs: 25g
- Sugar: 10g (all natural from the maple syrup)
- Fat: 7g
Just a quick note—these numbers might dance around a bit depending on your exact ingredients. I always say if you’re counting macros, choose joy first and let the numbers follow!
Enjoy Your Cottage Cheese Pumpkin Bread
There you have it – my family’s absolute favorite fall treat that’s as nourishing as it is delicious! I can’t wait for you to experience that first slice – tender, spiced perfection with a surprise protein boost. When you bake it, tag me @FrostyRecipes so I can see your beautiful loaves! Now go warm up your oven, blend that cottage cheese magic, and get ready for your kitchen to smell like autumn heaven. Happy baking, friends!
Follow us on Facebook for more delicious recipes!
