Sneaking cottage cottage into your favorite treats is the cheat code to boosting your protein intake in a delicious way. This can even apply to seasonal desserts like pumpkin bread, which is great for incorporating cottage cheese into the batter. The bread bakes up to sweet and moist perfection to satisfy your dessert cravings. Even better, each slice contains approximately six grams of protein as a feel-good fall delight. Here’s how to make a yummy loaf of cottage cheese pumpkin bread!
What is cottage cheese pumpkin bread?
Pumpkin bread often contains a mixture of canned pumpkin, spices, eggs, flour, butter and other ingredients that are baked in a loaf pan. It’s similar to banana bread as it’s moist and tender. Though, the sweet yet earthy pumpkin and warming spices make it unique in its own right. On top of this, adding cottage cheese to the batter gives it a hint of tanginess and nutrient boost.
The nutritional perks of adding cottage cheese to this treat
Cottage cheese is the superfood that a lot of us can’t get enough of—and rightfully so! A ½-cup serving of low cottage cheese contains about 90 calories and 12 grams of protein. The high protein content is beneficial for allowing you to feel fuller for a longer period, which aids weight loss over time. Protein is also associated with promoting healthy and strong muscles. Clearly, this dairy staple produces homemade pumpkin bread with all of the fall flavor goodness and none of the guilt!
How to make cottage cheese pumpkin bread
This Cottage Cheese Pumpkin Bread recipe comes from the Cooking With Dave YouTube Channel and is so simple to whip up. The recipe calls for blending the cottage cheese until it’s smooth so the batter is lump-free. You can do it yourself in a blender to make your own whipped cottage cheese. Regardless, you’ll end up with a tasty loaf of pumpkin bread to slice up and serve plain or with butter, whipped cream or maple syrup. (Read on for more unexpected ways to use canned pumpkin.)
Cottage Cheese Pumpkin Bread
Ingredients:
- 1½ cups almond flour
- ¼ cup coconut flour
- 1 cup pumpkin purée
- ½ cup cottage cheese
- ½ cup allulose (or another sweetener alternative)
- 4 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 tsp. baking powder
- ½ tsp. baking soda
- Pinch of salt
- Optional topping: ¼ cup chopped pecans
Directions:
- Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray or line surface with parchment paper.
- In high-powdered blender or food processor, blend cottage cheese until smooth and no lumps remain. Set aside.
- In large bowl, whisk together almond flour, coconut flour, allulose, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- In separate bowl, whisk together pumpkin purée, whipped cottage cheese, melted butter, eggs and vanilla extract. Slowly fold dry ingredients into the wet mixture until thick batter forms. (Note: Avoid overmixing to prevent a dense and chewy pumpkin bread.)
- Pour batter into the loaf pan: Smooth the top with a spatula. If using, sprinkle chopped pecans on top for a crunchy finish.
- Bake 45 to 55 minutes, or until toothpick inserted into center comes out clean. Remove from oven and let bread cool 10 minutes in pan before transferring to a wire rack to cool completely. Slice and enjoy!
- Nutritional information per serving (one slice): 160 calories, 13 grams fat, 6 grams protein, 6 grams total carbs, 2 grams fiber and 4 grams net carbs
