Name: Cottage Cheese Pumpkin Bread (gluten-free)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 6 tablespoons unsalted butter, melted and cooled (dairy-free butter works); 2 eggs; 3/4 cup pumpkin puree; 1 teaspoon vanilla extract; 1/2 cup cottage cheese (you can use yogurt if you prefer); 1/3 cup maple syrup; 1 cup coconut sugar; 1 1/2 cups gluten-free flour; 1 1/2 teaspoon baking soda; 2 teaspoon cinnamon (feel free to add more pumpkin pie spice if desired)

Cottage Cheese Pumpkin Bread (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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.

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins

Yield: 8-10 slices 1x

Instructions

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

Notes

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

Author: Rachel