Here’s a little truth– I don’t love this whole ‘pumpkin season’ situation.
Most of the pumpkin-y things are uber sweet and cloyingly spiced.
I am a fan of savory, however. This Pumpkin Sheet Bread is a play on my Viral Cottage Cheese Bread recipe and brings all the autumn coziness in a simple, no-fuss, protein-rich sheet bread. Instead of loaf pans, we smoosh the batter right into a sheet pan, bake it until golden, and cut it into soft, freezable squares.
Using pumpkin adds more fiber and a hint of fall. It’s also a great way to use up leftover pumpkin puree (try roasted squash too!) This GF Pumpkin Protein Sheet Bread is ideal for breakfast with a smear of nut butter, an afternoon treat with tea, or toasted over an open flame to enjoy with soup.
Happy eating,
~Monique
GF Pumpkin Protein Sheet Bread
1 cup pumpkin puree
1 cup cottage cheese
1 cup Greek yogurt
2 eggs
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 cups gf oats
1/3 cup pumpkin seeds
1/3 cup golden raisins
Preheat the oven to 350 degrees and line a baking sheet (12″x17″) with parchment paper.
Stir together the pumpkin puree, cottage cheese, Greek yogurt, salt, baking powder, and soda. Mix in the oats, seeds, and raisins.
Pour the Pumpkin Protein Bread mixture onto the parchment paper and level off (I like a little thicker bread slice, if you do too, don’t spread it all the way to the edges of the pan.) Top with a few pinches of flaky salt. Bake for ~about 40 minutes until the middle feels dense and toothpick comes out clean.
Remove from the oven and let cool before cutting into squares.
Store in an airtight container, in the fridge or freezer, with parment between the layers.
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