Cottage Cheese Pumpkin Bread with Maple Cottage Cheese Whip

1. Preheat oven to 350°F. Line a 9x5” loaf pan with nonstick spray and parchment paper that hangs over the sides (for easy removal!).
2. Whisk the flour, ginger, cinnamon, salt, baking powder, baking soda, and nutmeg until well combined. Set aside.
3. Thoroughly whisk the blended Breakstone’s cottage cheese, pumpkin puree, sugar, eggs, and olive oil until homogenous. Add the dry ingredients to the wet pumpkin batter and fold until just incorporated and no dry spots remain, avoiding over-mixing.
4. Add batter to prepared loaf pan and top with pumpkin seeds, sesame seeds, and sugar. Bake for 55-65 minutes, or until a toothpick comes out clean in the center. Allow to cool for at least 15 minutes before slicing.
5. While the bread is baking, blend together the cottage cheese and maple syrup in a blender or food processor until smooth and whipped. Pour into a bowl and refrigerate until the bread is ready to serve.

Top slices of pumpkin bread with a dollop of cottage cheese topping and enjoy!