Gluten Free Protein Pumpkin Bread

0 Prep. Preheat oven to 350F. Line a loaf pan with parchment paper and set aside until the batter is ready.
1 Whip the cottage cheese. Put the cottage cheese in the food processor and blend until smooth and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and pulse again, if it is still clumpy after a couple minutes. Leave the whipped cottage cheese in the food processor until you are ready for it.
2 Mix the wet ingredients. Add the eggs, vanilla, whipped cottage cheese, pumpkin puree and coconut sugar to a large mixing bowl. Whisk until fully incorporated. Then whisk in the avocado oil until everything is combined.
3 Mix in the dry ingredients. Add almond flour, cassava flour, protein powder, baking soda, baking powder, pumpkin spices, and salt into the same mixing bowl and fold together with the wet ingredients until fully combined suign a rubber spatula. Make sure there are no clumps of flour or protein powder.
4 Fold in chocolate chips. If using, add chocolate chips to the batter and fold in evenly.
5 Pour batter in pan. Pour the batter into the prepared parchment lined loaf pan and smooth it out evenly so no spots are thicker than others with a butter knife or a flat edge spatula.
6 Bake. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.