Soft, cozy, protein-packed pumpkin bread with a creamy twist — perfect for fall mornings or guilt-free snacking all year round!
📋 Recipe Card
Servings & Timing
- Prep time: 10 minutes
- Cook time: 45–55 minutes
- Total time: 1 hour
- Yield: 1 loaf (8–10 slices)
- Dietary Badges: Low-Carb, Gluten-Free, High-Protein, Refined Sugar-Free, Keto-Friendly (with low-carb sweetener)
✅ Ingredients Checklist
- 1 cup pumpkin purée (100% pure, not pie filling)
- 3 large eggs
- ½ cup cottage cheese (blended until smooth)
- 3 tbsp sugar-free maple syrup (or sweetener of choice)
- 2 tsp vanilla extract
- 2½ cups almond flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
-
Optional Add-ins:
- ½ cup chopped pecans
- ½ cup sugar-free chocolate chips
🔪 Instructions
-
Preheat oven:
Preheat to 350°F (175°C). Line a loaf tin with parchment paper or lightly grease it. -
Blend cottage cheese:
Blend cottage cheese in a mini blender or food processor until completely smooth and creamy. -
Mix wet ingredients:
In a large bowl, whisk together the pumpkin purée, blended cottage cheese, eggs, maple syrup (or sweetener), and vanilla extract until well combined. -
Add dry ingredients:
Stir in almond flour, baking powder, and pumpkin pie spice until you get a thick batter. -
Add extras (if using):
Fold in pecans or chocolate chips if desired. -
Bake:
Pour batter into the prepared loaf tin. Smooth the top. Bake for 45–55 minutes, or until a toothpick comes out clean and the top is golden. -
Cool:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Additional Notes
- This bread has a naturally moist and tender crumb thanks to the cottage cheese and pumpkin combo.
- For a sweeter flavor, increase the syrup or use a powdered monk fruit or erythritol-based sweetener.
- Works great as muffins too — just reduce the baking time to 20–25 minutes.
🧁 Brief Introduction
This isn’t your average pumpkin bread — it’s creamy, wholesome, and quietly packed with protein. The secret ingredient? Cottage cheese. Once blended, it disappears into the batter, leaving behind a rich, moist texture without adding fat or carbs. Plus, with almond flour instead of white flour, this bread is gluten-free, lower carb, and 100% autumn-approved.
Whether you’re looking for a healthy breakfast, post-gym snack, or cozy treat with your coffee, this loaf has you covered.
📷 Step-by-Step Cooking Guide
Step 1: Prep the Oven & Pan
Set the oven to 350°F (175°C). Grease or line a loaf pan for easy removal later.
Step 2: Blend the Cottage Cheese
This is crucial. Blending turns it creamy and avoids little curd-like bits in the bread.
Tip: Use full-fat or 2% cottage cheese for a richer texture, but low-fat works fine too.
Step 3: Mix Wet Ingredients
Whisk until smooth. The mixture should be thick and creamy at this stage.
Step 4: Add Dry Ingredients
Almond flour gives structure, pumpkin spice brings the flavor. Mix until combined, but don’t overmix.
Step 5: Add Optional Extras
Go classic with pecans or fun with chocolate chips — or skip them entirely for a more neutral loaf.
Step 6: Bake
Baking times may vary depending on loaf pan size. Start checking at 45 minutes.
Tip: If the top is browning too fast, tent with foil halfway through baking.
🧂 Ingredient Notes & Swaps
Why These Ingredients Work
- Cottage Cheese: Adds moisture + protein without fat or flour. Blended smooth, it acts like Greek yogurt or sour cream.
- Pumpkin Purée: Classic fall flavor and natural moisture.
- Almond Flour: Makes the bread gluten-free, adds healthy fats, and creates a tender crumb.
- Sugar-Free Maple Syrup: Sweetens without added sugar — but you can use honey, maple syrup, or monk fruit instead.
- Pumpkin Pie Spice: Cinnamon, nutmeg, cloves & ginger – shortcut to fall flavor!
Substitutions
- Cottage Cheese: Use Greek yogurt or ricotta if you don’t have cottage cheese.
- Almond Flour: Not interchangeable with coconut or all-purpose flour. Stick with almond for best results.
- Sweetener: Swap for ¼ cup monk fruit, erythritol blend, or maple syrup. Adjust to taste.
🍽 Variations & Serving Suggestions
Flavor Ideas
- Chocolate Chip Pumpkin Bread: Add sugar-free chocolate chips
- Nutty Pumpkin Bread: Fold in chopped walnuts or pecans
- Spiced Up: Add extra cinnamon or even a pinch of cardamom for warmth
How to Serve
- Warm with butter or nut butter
- With coffee or chai
- Toasted with a dollop of Greek yogurt
- Drizzled with sugar-free syrup for a sweet treat
🧊 Storage & Make-Ahead Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 5–6 days. Best sliced and wrapped.
- Freezer: Freeze individual slices with parchment between. Toast or microwave to reheat.
Note: Bread becomes even more moist after a day!
📊 Nutrition Info (Per Slice – Approximate)
Based on 10 slices, with no chocolate chips or nuts added
- Calories: 170
- Protein: 7g
- Carbs: 6g
- Fat: 13g
- Fiber: 2g
- Sugar: 1g
- Gluten-Free | Low-Carb | Refined Sugar-Free
❓ FAQs
Q: Can I use pumpkin pie filling instead of purée?
A: No — pie filling has added sugar and spices. Use plain 100% pumpkin purée.
Q: What if I don’t have almond flour?
A: Almond flour is key for texture. Coconut flour behaves very differently, so no direct swap.
Q: Is this bread very sweet?
A: It’s mildly sweet. Add more syrup or sweetener if you prefer a sweeter loaf.
Q: Can I make it dairy-free?
A: Yes! Swap cottage cheese for a plant-based yogurt alternative.
💬 Story Behind the Recipe
I created this bread during my “healthy baking” experiment phase — and didn’t expect much. But it turned out so soft, moist, and just sweet enough, it instantly became a fall favorite. Now I make a double batch every weekend and freeze one for midweek treats.
📣 Call to Action
🍂 Try this cozy, low-carb Cottage Cheese Pumpkin Bread and let me know what add-ins you tried!
