Servings: 10 slices or 1 loaf
Equipment
- Loaf pan 9x5 inch
- Wire rack
Ingredients
- 1 cup canned pumpkin purée
- ¾ cup full-fat cottage cheese
- 2 large eggs
- ½ cup brown sugar
- ¼ cup neutral oil such as grapeseed or vegetable
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉ and grease a standard loaf pan.
- In a blender or food processor, blend the cottage cheese until smooth. Transfer to a large bowl and whisk in the pumpkin purée, eggs, brown sugar, oil, and vanilla until fully combined.
- In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Make sure not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, you can add 1 tablespoon maple syrup or honey.
- Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week.
- Tastes amazing with whipped cottage cheese, cream cheese, or salted butter.
Nutrition
Calories: 189kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 115mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3890IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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