Picture a warm, spice-scented kitchen where the aroma of cinnamon and nutmeg fills the air as the Cottage Cheese Pumpkin Bread bakes to golden perfection.
This simple, cozy recipe combines the creamy richness of cottage cheese with the earthy sweetness of pumpkin, creating an indulgent treat that’s surprisingly easy to whip up.
As the bread rises and bakes, the magic unfolds, transforming humble ingredients into a delightful dessert.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 9×5 inch loaf pan
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup cottage cheese
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cottage Cheese Pumpkin Bread, follow this timeline:
Preparation Timeline
- Reading & Preparation: 5 minutes
- Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Initial Prep: 10 minutes
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×5 inch loaf pan.
- Gather and measure all ingredients.
- Bring all ingredients to room temperature if not already.
Cooking Timeline
3. Mixing Wet Ingredients: 5 minutes
– In a large mixing bowl, whisk together pumpkin puree, cottage cheese, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Mixing Dry Ingredients: 5 minutes
– In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Combine Ingredients: 5 minutes
- Gradually add dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
6. Baking: 55 minutes
– Bake in the preheated oven. Check for doneness with a toothpick; it should come out clean.
Resting Timeline
7. Cooling: 10 minutes
– Let the bread rest in the pan for 10 minutes after removing it from the oven.
8. Final Cooling: 20 minutes
– Transfer the bread to a cooling rack and let it cool completely before slicing and serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
This timeline guarantees efficient preparation and cooking, resulting in a delicious Cottage Cheese Pumpkin Bread ready to be enjoyed.
Recipe Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the pumpkin puree, cottage cheese, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread rest in the pan for 10 minutes.
Transfer the bread to a cooling rack to cool completely before slicing and serving.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light and fluffy contrast to the dense bread.
- Maple Syrup Drizzle: A drizzle of maple syrup enhances the sweetness and complements the pumpkin flavor.
- Toasted Nuts: Sprinkle toasted walnuts or pecans on top for added crunch and nuttiness.
- Cream Cheese Spread: A smear of cream cheese offers a tangy balance to the sweet and spiced bread.
- Fresh Berries: Serve with fresh berries for a burst of freshness and color on the plate.
Storage
To store Cottage Cheese Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Refrigerate for longer freshness.
Freezing
To freeze Cottage Cheese Pumpkin Bread, wrap it tightly in plastic wrap and then in aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Reheating
To reheat Cottage Cheese Pumpkin Bread, wrap slices in aluminum foil and warm in a preheated oven at 300°F for 10 minutes.
Avoid microwaving to preserve texture.
Final Thoughts
Cottage Cheese Pumpkin Bread is a delightful dessert that combines the rich flavors of pumpkin and warm spices with the creamy texture of cottage cheese.
This recipe is a wonderful addition to any fall gathering or simply as a treat for yourself.
The combination of ingredients creates a moist and flavorful bread that’s sure to impress.
With the option to add nuts or chocolate chips, you can customize it to your liking.
Enjoy the comforting taste of this homemade bread and share it with friends and family.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Roast, then puree it for a rich, earthy aroma and a vibrant orange hue. This cultural touch enhances the bread’s flavor, giving it a homemade, rustic charm.
What Can I Substitute for Vegetable Oil?
You can replace vegetable oil with melted coconut oil, adding a tropical aroma and subtle sweetness. Alternatively, use olive oil for a rich, Mediterranean flair. Both options infuse your dish with unique flavors and delightful aromas.
How Do I Know if the Bread Is Overmixed?
You’ll know the bread’s overmixed if the texture becomes dense and chewy rather than light and airy. Look for an uneven crumb and notice if it feels heavy in your hands. Trust your senses and intuition.
Can I Make This Bread Gluten-Free?
You can make this bread gluten-free by swapping all-purpose flour with a gluten-free blend. Picture the warm, aromatic loaf with a tender crumb, perfect for an American dessert, enriched with spices, pumpkin, and creamy goodness.
Is This Recipe Suitable for a Bread Machine?
You can’t use a bread machine for this recipe. The batter’s thick, rich texture needs an oven’s steady heat to rise perfectly. Imagine the warm, spicy aroma filling your kitchen, embodying American fall traditions.
Cottage Cheese Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 9×5-inch loaf pan
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup cottage cheese
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, cottage cheese, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread rest in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing and serving.
Notes
