Ingredients
Scale
- 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