Description
An ultra-moist pumpkin spice bread packed with 10 grams of protein per slice thanks to cottage cheese and Greek yogurt. This loaf features a tangy cream cheese swirl, stays tender for days, and serves as a satisfying, fueling breakfast or snack.
Ingredients
Scale
- 1 cup (240g) 100% pure pumpkin puree
- 1 cup (240g) cottage cheese (blended until smooth)
- ½ cup (120g) plain Greek yogurt
- 2 large eggs (room temperature)
- ½ cup (120ml) neutral oil (e.g., avocado or light olive oil)
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 4 oz (113g) cream cheese (softened)
- 2 tablespoons (15g) confectioners’ sugar
- ½ teaspoon vanilla extract
- Optional: ½ cup chopped toasted pecans or ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Blend cottage cheese in a food processor until completely smooth (1-2 minutes).
- In a large bowl, whisk together blended cottage cheese, Greek yogurt, eggs, oil, brown sugar, and granulated sugar until smooth.
- Stir in pumpkin puree until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- In a small bowl, mix softened cream cheese, confectioners’ sugar, and vanilla extract until smooth.
- Pour half the batter into the prepared pan. Dollop cream cheese mixture on top and swirl with a knife. Add remaining batter and swirl remaining cream cheese mixture to create a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly after 30 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Blend cottage cheese until smooth to avoid curds in the final bread. Do not overmix the batter to prevent toughness. Ensure ingredients like eggs and cream cheese are at room temperature for better emulsification. Cool completely before slicing to prevent crumbling. Can be stored in the fridge for 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 10
Keywords: pumpkin bread, protein bread, high protein breakfast, pumpkin spice, cream cheese swirl, moist pumpkin bread, healthy baking, meal prep breakfast