Ingredients
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pumpkin pie spice: 1 teaspoon
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup, packed
- Cottage cheese: 1 cup, small curd
- Pumpkin puree: 1 cup
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Step 3: In a separate bowl, combine the granulated sugar, brown sugar, cottage cheese, pumpkin puree, eggs, oil, and vanilla extract. Mix well until smooth.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store completely cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain optimal moisture.
- A quick zap in the microwave for 15-20 seconds per slice will bring back that fresh-baked warmth and flavor.
- Serve warm or at room temperature with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of fall indulgence.
- For a richer flavor, try browning your butter before adding it to the wet ingredients – the nutty notes complement the pumpkin spice beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American