Cottage Cheese Pumpkin Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons unsalted butter, melted and cooled (dairy-free butter works)
2 eggs
¾ cup pumpkin puree
1 teaspoon vanilla extract
½ cup cottage cheese (or use yogurt, if you prefer)
⅓ cup maple syrup
1 cup coconut sugar (or regular sugar, for us mere mortals)
1½ cup flour (or gluten-free flour)
1½ tsp baking soda
2 tsp cinnamon (feel free to add more pumpkin pie spice, if desired)
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Directions: |
Directions:Preheat oven to 325º F.
Line a bread pan with a piece of parchment paper and grease well.
Blend together the cooled butter, coconut sugar, eggs, pumpkin, vanilla, yogurt, and syrup until fully combined. Use either a blender or a traditional mixer.
Blend in flour, cinnamon and baking soda; mix again until smooth.
Pour the batter not the prepared loaf pan.
Bake in the oven in the middle rack for about 45 min or until a small knife inserted comes out just barely dry.
Allow the bread to cool for a few minutes and then use the parchment to gently remove the bread.
Cut into slices and enjoy! |
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Personal
Notes: |
Personal
Notes: This bread is fabulous! Store leftovers in an airtight container for 5 days or freeze for 2 months. Wrap tightly in aluminum foil and freeze in a ziplock bag. Or, slice the bread, separate the slices with parchment paper, and put the sliced, separated pieces in a ziplock bag. Enjoy at your leisure!
Madison Malone (Chris Hapstack's wife) made this bread for us and it is truly delicious! Her comment regarding use of a blender vs traditional mixer: "I think you want to blend up the cottage cheese (i.e., in a blender), then could mix everything together however you like (i.e., in a blender or a mixer). But I just added all the wet ingredients and blended it. Then added the dry ingredients and blended that in. And voila!"
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