Cottage Cheese Pumpkin Bread

DETAILS:

  • 5 minutes prep time
  • 45 minutes cook time
  • Makes 8–10 slices

DIETS & ALLERGENS

Gluten Free, Lacto-ovo-vegetarian, Nut Free, Paleo Friendly, Pescatarian, Soy Free, Vegetarian

rachlmansfield.com

View original recipe

Ingredients

6 tablespoon unsalted butter

melted and cooled (dairy-free butter works)

2 medium eggs
0.75 cup pumpkin puree
1 teaspoon vanilla extract
0.50 cup cottage cheese

(you can use yogurt if you prefer)

0.30 cup maple syrup
1 cup coconut sugar
1.5 cups gluten-free flour
1.5 teaspoons baking soda
2 tablespoons cinnamon

(feel free to add more pumpkin pie spice if desired)

Instructions

STEP

1

Preheat the oven to 325 degrees F and line with a bread pan piece of parchment paper and grease well

STEP

2

Blend together the cooled butter, coconut sugar, eggs, pumpkin, vanilla, yogurt and syrup until fully combined

STEP

3

Blend in flour, cinnamon and baking soda and mix again until smooth

STEP

4

Pour the batter into the prepared loaf pan

STEP

5

Bake in the oven on the middle rack for about 45 minutes or until a small knife inserted comes out just barely dry

STEP

6

Allow the bread to cool for a few then use the parchment to gently remove the bread

STEP

7

Cut into slices and enjoy!

STEP

8

*Store leftovers in airtight container for 5 days or freezer for 2 months. Wrap tightly in aluminum foil and freeze in large ziplock bag.

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