Description
A delicious and easy-to-make Cottage Cheese Pumpkin Bread, perfect for fall.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the cottage cheese, pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If using, fold in the nuts, raisins, or chocolate chips gently.
- Pour the batter into the prepared loaf pan and spread it out evenly. Tap the pan on the counter to release air bubbles.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Cover the bread loosely with foil if the top browns too quickly.
- Allow the bread to cool completely before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Cottage Cheese Pumpkin Bread, Pumpkin Bread Recipe, Fall Baking