Get ready to indulge in the flavors of fall with this Gluten-free Pumpkin Cottage Cheese Loaf! This delightful dessert combines the creamy richness of cottage cheese with the warm, comforting taste of pumpkin, making it the perfect addition to your autumn baking lineup.
In this video, we'll guide you step-by-step through the process of creating this moist and flavorful loaf that's not only delicious but also packed with protein. Whether you're hosting a cozy gathering or simply enjoying a quiet evening at home, this Pumpkin Cottage Cheese Loaf is sure to impress!
We will also show you how to make your own Pumpkin Pie Spice mix perfect for your Fall and Winter Pumpkin recipes.
Don't forget to share your own twists on this recipe in the comments below! If you love easy and tasty fall desserts, make sure to hit that subscribe button for more delicious recipes.
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Nutrition per slice (based on 10 slices):
Calories: 151 kcal | Protein: 5g | Carbs: 18g | Fats: 6.8g | Fiber: 3g
Pumpkin Pie Spice Mix:
3 tbsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground clove
Add all spices to a jar with lid, mix and store in your pantry for up to 1 year.
Pumpkin Pie Loaf Recipe: 10 Slices
3/4 cup pumpkin puree
1/3 cup cottage cheese ( I used 2% lactose free)
2 large eggs
1/4 - 1/3 cup maple syrup (or honey)
2 tablespoons olive oil
1 teaspoon vanilla extract
1 ¼ cup oat flour
1/2 cup almond flour
2 tablespoons ground flaxseeds (for added fiber & omega 3's)
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Add-ins (optional):
1/4 cup chopped pecans or walnuts (for extra healthy fats)
2 tablespoons pumpkin seeds (for topping)
Instructions:
Preheat the oven: to 350°F (175°C). Grease and line an 8x4 loaf pan with parchment paper.
Blend wet ingredients: In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, maple syrup, olive oil, and vanilla extract until smooth.
Next add your pumpkin spice, cinnamon, baking powder, baking soda, and salt. Mix well.
Add your oat flour, almond flour, ground flaxseeds. Mix just until incorporated.
Add nuts: If using chopped pecans or walnuts, gently fold them into the batter.
Pour into pan: Transfer the batter into the prepared loaf pan. Smooth the top and sprinkle pumpkin seeds over the top for a crunchy texture.
Bake: for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Store: At room temperature for up to 3 days or in fridge for 7 days. Freeze slices for up to 3 months.
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#PumpkinLoaf #FallDessert #BakingWithPumpkin #CottageCheeseRecipes
20 сен 2024
