Cottage Cheese Pumpkin Bread (gluten-free)

This is the best pumpkin bread ever and plot twist, it is a cottage cheese pumpkin bread! This bread had the best consistency and it is gluten-free and nut-free and a must-make this season.

I did not have any intention of making a new pumpkin bread this season. But then someone on Instagram asked me if I could make a cottage cheese pumpkin bread like my Cottage Cheese Banana Bread. And you know I love a good bread recipe so I had to give this a try.

I wish I remembered who asked for this recipe though because they deserve a huge THANK YOU! This is hands down one of the best recipes I have ever shared. I am obsessed with the consistency of this bread and how it turned out.

I am not even a huge pumpkin girlie. It is not one of my first loves. But I am full on obsessed with this. It is delicious for a breakfast, snack or even dessert. I was shocked when my 4 year old also devoured this. He is so particular with baked goods and it was amazing seeing his reaction to eating it. We all know toddlers prefer sprinkles and frosting with everything so I am considering this a huge success.

I highly recommend you try this bread and make it again and again for Thanksgiving or any other seasonal get togethers too.

I cannot wait to hear what you guys think of this! Let me know in the comments if you enjoy it too.

What ingredients you need to make Cottage Cheese Pumpkin Bread:

• Unsalted butter – or you can also use a dairy-free butter if you prefer!
• Eggs – or sub flax eggs. I haven’t tried but it should work okay
• Pumpkin puree – this is a key ingredient but if you prefer a sweet potato puree, that works too
• Vanilla extract – a splash always for flavor!
• Cottage cheese – this is such an added bonus for texture and consistency of the bread. But if you prefer to use yogurt you can
• Maple syrup – can also sub honey if preferred
• Coconut sugar – I haven’t used another sugar but cane sugar can work too I’d think!
• Gluten-free flour – or use regular flour if not gluten-free
• Cinnamon – I am generous on the cinnamon here and you can also add in other pumpkin pie spices if you want

How to make the best gluten-free pumpkin bread:

1. Preheat the oven to 325 degrees F and line with a bread pan piece of parchment paper and grease well
2. Blend together the cooled butter, coconut sugar, eggs, pumpkin, vanilla, yogurt and syrup until fully combined
3. Blend in flour, cinnamon and baking soda and mix again until smooth
4. Pour the batter into the prepared loaf pan
5. Bake in the oven on the middle rack for about 45 minutes or until a small knife inserted comes out just barely dry
6. Allow the bread to cool for a few then use the parchment to gently remove the bread
7. Cut into slices and enjoy!

FAQs and tips on making Cottage Cheese Pumpkin Bread:

• I don’t like cottage cheese, will I like this? I promise you cannot taste the cottage cheese in this! It adds moisture and is a great source of protein. But you can use sour cream, cream cheese, yogurt or a dairy-free yogurt if you prefer.
• Can I add in any mix-in’s? Absolutely! Chocolate chips or chopped nuts would all be great in this recipe.
• Is this recipe nut-free? It is! It is gluten-free and nut-free and school-friendly for lunch boxes.
• Can I make this into muffins? Absolutely! Watch the bake time but start at 15 minutes and work from there.
• Does this loaf freeze well? It does! Wrap tightly in aluminum foil and freeze in large ziplock bag.

A few other pumpkin recipes to make:

Brown Butter Maple Pumpkin Bread (gluten-free)

Starbucks Pumpkin Cream Cheese Muffins (gluten-free)

Pumpkin-Shaped Baked Brie

Gluten-free Pumpkin Crumb Cheesecake