Pumpkin Bread

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.

In a mixing bowl, add the eggs, pumpkin purée, blended cottage cheese, unsweetened almond milk, melted butter, sugar‑free maple syrup, and vanilla extract, then whisk until combined.

In a separate large bowl, whisk together the all‑purpose flour, vanilla whey protein powder, baking powder, baking soda, pumpkin pie spice, and salt.

Pour the wet mixture into the dry ingredients and gently fold until just combined, being careful not to overmix so the bread stays soft and fluffy.

Transfer the batter to the prepared loaf pan, spreading it evenly. Bake at 350°F for about 50 minutes, checking for doneness around the 40‑minute mark; if the top browns too quickly, loosely cover with aluminum foil.

Remove the bread from the oven and let it cool in the pan for 15–20 minutes, then remove, slice into six pieces, and serve.