High-Protein Pumpkin Bread Recipe Smells Like a Fall Day (Makes 2 Loaves) by Jan Mostrom

My daughter is recovering at home from surgery, and one of the recommendations to aid in her recovery was to eat high-protein foods. Post surgery she hasn’t had much of an appetite until I made her this wonderful high-protein pumpkin bread recipe.

Photo credit (all photos): Jan Mostrom 

This bread fills your home with the wonderful scents of fall – nutmeg, cinnamon and cloves – and is a nutritious breakfast, snack or dessert. This fall-inspired bread is also an easy way to get a dose of extra protein for yourself, or anyone you love. Read about the health benefits of protein.

To make this high-protein recipe you will need flour (all-purpose or gluten-free flour), salt, baking soda, baking powder, ground cloves, ground cinnamon, ground nutmeg, unsalted butter, granulated sugar, cottage cheese (check out the health benefits of cottage cheese), eggs and a can of pumpkin puree (read about the health benefits of pumpkin).

How to Blend Cottage Cheese: Add your cottage cheese to a blender and mix on high to smooth out the curds. I like to add the whole pint and then just use what I need and save the rest for other recipes like cottage cheese and eggs.

Serve slices of this moist pumpkin bread for breakfast, as a high-protein snack, as part of a brunch spread or for dessert after dinner. This delicious homemade sweet bread would also be a wonderful addition to your Thanksgiving dessert table.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 60 to 75 minutes
Total Time: 80 minutes to 95 minutes
Servings: 16 to 20

Ingredients

• 2 cups all-purpose flour or gluten-free flour, spooned into measuring cup and leveled off
• 1/2 teaspoon salt (omit if using salted butter)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg
• 3/4 cup unsalted butter (1 1/2 sticks), softened
• 1 1/2 cups granulated sugar
• 1 cup cottage cheese, blended 
• 2 eggs
• 15 ounces (1 can) pumpkin puree (not pumpkin pie filling)

Here's how to make it: 

1. In a medium bowl combine the flour, salt, baking soda and powder, nutmeg, cinnamon and cloves.
   
2. Use an electric mixer to blend the sugar and butter on medium for 1 to 2 minutes.
   
3. With the mixer on low add the eggs, one at a time, and combine well.
   
4. Add the cottage cheese and blend for 1 minute.
   
5. Add the pumpkin puree and blend.
   
6. Pour the dry ingredients into the wet.
   
7. Blend thoroughly.
   
8. Pour the batter into two greased loaf pans.
   
9. Bake in a preheated 325-degree F oven for 60 to 75 minutes, or until a toothpick comes out clean. The bread will be firm to the touch. Cool on racks and serve slightly warm or at room temperature. Store the bread in an airtight container to keep it fresh.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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