Hey, friends!

Have I got a treat for you today!

If you love pumpkin and want something warm and cozy, you’re in for a real delight.

I’m sharing my go-to recipe for cottage cheese pumpkin bread.

It’s moist, packed with flavor, and super quick to whip up.

Perfect for breakfast or an afternoon snack.

Let’s dive into this deliciousness together! 🍞✨

Image: mollyshomeguide.com / Photographer Molly

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Ingredients

For the pumpkin bread:

2 tsp pumpkin pie spice
1 tbsp baking powder (ensure it’s fresh for proper leavening)
2/3 cup chopped pecans (lightly toasted for enhanced flavor)
1/2 cup coconut flour
2 tsp ground cinnamon (freshly ground preferred for more flavor)
1 tsp molasses
1 cup pumpkin puree (I use Libby’s pumpkin puree for consistent results)
2 eggs
1/2 cup alternative sweetener
1 cup almond flour (blanched fine almond flour is best here)
1/3 cup cottage cheese (full-fat for a richer texture)
1/3 cup melted butter (cooled slightly before mixing)
1 tsp vanilla extract

For the optional glaze:

2 tbsp alternative sweetener

Step 1: Prepare the Loaf Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a standard 9-inch loaf pan with parchment paper and spray it with cooking spray to ensure the bread doesn’t stick.

Step 2: Mix the Batter

In a large bowl, combine the following ingredients: pumpkin puree, eggs, melted butter, cottage cheese, vanilla, molasses, almond flour, coconut flour, your choice of sweetener, cinnamon, pumpkin pie spice (if using), and baking powder.

Stir these ingredients until the mixture is smooth and well-combined.

Step 3: Add Pecans to the Batter

Gently stir in ⅓ cup of pecans into the pumpkin batter to add some crunch and flavor.

Step 4: Pour Batter and Bake

Pour the batter into the prepared loaf pan, spreading it out evenly.

To garnish, sprinkle the remaining ⅔ cup of pecans on top of the batter.

Place the loaf pan in the oven and bake for 50-55 minutes.

The bread should turn golden and be firm to the touch in the center.

If the pecans on top begin to burn, cover the bread with foil during the last 20 minutes of baking.

Step 5: Optional Glaze

If you’d like to add a glaze, melt your choice of sweetener in a small saucepan over low heat.

Once melted, drizzle it over the top of the baked pumpkin bread for an extra touch of sweetness.

Step 6: Cool and Serve

Allow the pumpkin bread to cool in the loaf pan for a few minutes before transferring it to a wire rack to cool completely.

Slice and enjoy your delicious homemade pumpkin bread!