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Pumpkin Bread with Cottage Cream Frosting

Ingredients: (makes 1 loaf)

For the bread:

  • 2 cups sprouted spelt or whole wheat pastry flour* 

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp ground cloves

  • 1/2 tsp fine grain sea salt 

  • 1 1/2 cups coconut sugar 

  • 1 can pumpkin purée

  • 2 eggs, pasture raised

  • 1/2 cup Good Culture Cottage Cheese

  • 1/4 cup extra virgin olive oil 

  • 2 tsp vanilla extract 

  • ¼ cup chopped chocolate, optional

  • ¼ cup chopped walnuts, optional

*If using all-purpose flour, use 2 ¼ cups

For the Frosting, optional:

  • 1 cup Good Culture Cottage Cheese

  • ¼ cup powdered sugar


For the bread:

  1. Arrange a rack in the center of the oven and preheat to 350 F. 

  2. Lightly oil a 9×4” loaf pan, and line with parchment paper, leaving a 2-inch overhang on two sides.

  3. In a large mixing bowl, whisk together the flour, baking powder and soda, spices, and salt. Set aside.

  4. In another large mixing bowl, combine the coconut sugar, pumpkin, eggs, cottage cheese, olive oil and vanilla. Add the chocolate and walnuts, if using.

  5. Add the dry ingredients to the wet, and gently fold to incorporate.

  6. Transfer the batter to the prepared loaf pan, and place in the oven. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.

  7. Cool in the pan for 20 minutes, and then gently lift up on the parchment paper to release the bread from the pan. You may need to run a knife around the edges if it’s stuck. 

For the Frosting:

  1. Add the cottage cheese and powdered sugar to a food processor. Pulse until completely smooth, about 20 seconds.

  2. Store in the refrigerator until ready to use. Spread onto the cooled loaf, and serve immediately or store sealed in the refrigerator up to 3 days.