Pumpkin Cottage Cheese Loaf is a delightful, moist treat bursting with seasonal flavor and wholesome nutrition. Combining the rich creaminess of cottage cheese with the natural sweetness of pumpkin, this loaf is not only delicious but also a healthy alternative to traditional baked goods. Packed with protein and fiber, this recipe is perfect for those looking to indulge guilt-free while enjoying a delicious slice any time of the day.

Why make this Pumpkin Cottage Cheese Loaf recipe

Protein-rich: With cottage cheese as a key ingredient, this loaf is loaded with protein, helping you stay full and satisfied longer.
Quick prep: This easy recipe takes minimal time to prepare, making it ideal for busy mornings or last-minute gatherings.
Meal-prep friendly: Bake a loaf at the start of the week for nutritious breakfasts or snacks throughout the week.
Low-carb: With the use of oat flour and almond flour, this loaf meets the criteria for a low-carb treat without sacrificing flavor.
Kid-approved: The sweet taste of pumpkin and the inviting aroma of spices will have your kids asking for seconds.

“This Pumpkin Cottage Cheese Loaf is a game changer! My kids love it, and I feel good serving it to them.” – Happy Mom

How to make Pumpkin Cottage Cheese Loaf

Creating your own Pumpkin Cottage Cheese Loaf is a straightforward process that requires just a few bowls and basic kitchen tools. You’s be amazed at how easy it is to whip up this delicious loaf in your kitchen. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for another easy option!

Ingredients

3/4 cup pumpkin puree (not pie filling)
1/3 cup cottage cheese (2% or lactose free)
2 large eggs
1/4–1/3 cup maple syrup or honey
2 tbsp olive oil
1 tsp vanilla
1 1/4 cups oat flour
1/2 cup almond flour
2 tbsp ground flaxseed
2 tsp pumpkin spice
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional: 1/4 cup chopped pecans or walnuts
Optional: 2 tbsp pumpkin seeds for topping

This Pumpkin Cottage Cheese Loaf can easily be customized according to your dietary preferences. For instance, substitute maple syrup with a sugar alternative or coconut oil instead of olive oil.

Directions

Preheat: the oven to 350°F (175°C).
Mix: in a large bowl, combine the pumpkin puree, cottage cheese, eggs, maple syrup (or honey), olive oil, and vanilla until well combined.
Whisk: in another bowl, blend together the oat flour, almond flour, ground flaxseed, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Add: gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
Pour: the batter into a greased loaf pan and smooth the top.
Sprinkle: optional pumpkin seeds on top.
Bake: for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Cool: let cool for a few minutes before slicing. Store at room temperature for up to 3 days, in the fridge for 7 days, or freeze slices for up to 3 months.

How to serve Pumpkin Cottage Cheese Loaf

This versatile loaf can be enjoyed on its own, but it pairs beautifully with a dollop of Greek yogurt or a drizzle of honey for added sweetness. Serve it as a nutritious breakfast option with fresh fruit or as a midday snack alongside your favorite herbal tea. For an extra special treat, toast slices and spread almond butter on top for a delightful crunch.

How to store

To keep your Pumpkin Cottage Cheese Loaf fresh, store it at room temperature for up to 3 days. You may also refrigerate it, where it will remain good for up to a week. If you want to enjoy it later, freeze sliced portions for up to 3 months. Just ensure to let them cool completely before wrapping tightly in plastic wrap and placing them in an airtight container.

For safe storage timing, see USDA FoodData Central.

Tips to make

Make sure to use pure pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices.
If your loaf appears too moist after baking, simply bake it for an additional 5-10 minutes, checking frequently for doneness.
For enhanced flavor, consider adding a pinch of nutmeg or a splash of maple extract to the batter.

Variations

Gluten-Free: Use gluten-free flour blends instead of oat flour for a gluten-free version.
Nut-Free: Omit nuts entirely or replace with seeds for those with nut allergies.
Protein Boost: Stir in a scoop of your favorite protein powder to increase the protein content.

FAQs

Can I meal prep Pumpkin Cottage Cheese Loaf?

Yes, Pumpkin Cottage Cheese Loaf keeps well for 3–4 days in the fridge; store in an airtight container.

Can I freeze leftovers?

Freeze portions for up to a month; thaw overnight, then reheat gently.

What substitutions work best?

Swap maple syrup for agave or honey for sweetness; adjust spices according to your flavor preference.

For nutrition insights, visit Healthline.

Pumpkin Cottage Cheese Loaf is a delightful treat that everyone will enjoy. Don’t forget to comment below if you try this recipe, and feel free to share it with your friends!