Easy Cottage Cheese Bread

This Easy Cottage Cheese Bread is fluffy, high in protein, and surprisingly simple to make. I love how the cottage cheese melts right into the dough, giving each slice a tender, moist texture without being heavy. It’s the kind of everyday bread I can use for breakfast toast, sandwiches, or just snacking with a bit of butter.

Why You’ll Love This Recipe

I love this recipe because it’s both hearty and light. The cottage cheese adds a subtle tang and a creamy richness that makes the bread soft without needing a lot of fat. Plus, it’s a great way for me to sneak in extra protein without sacrificing flavor or texture. No kneading or fancy tools needed—just mix, pour, and bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese (full-fat or low-fat)

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Honey or sugar (optional, for a touch of sweetness)

• Butter or oil (for greasing the pan)

Directions

1. I preheat my oven to 350°F and grease a standard loaf pan.

2. In a large bowl, I mix the cottage cheese, eggs, and sweetener (if using) until well blended.

3. I stir in the flour, baking powder, and salt until just combined—I’m careful not to overmix.

4. I pour the batter into the prepared loaf pan and smooth out the top.

5. I bake for about 40–45 minutes, or until the top is golden and a toothpick inserted comes out clean.

6. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one loaf, which yields about 10 slices. Prep time is around 10 minutes, and bake time is 45 minutes. I let it cool for another 15–20 minutes. Total time is about 1 hour and 15 minutes.

Variations

• I sometimes add herbs like chives, rosemary, or thyme to make it savory.

• For a more hearty texture, I use half whole wheat flour.

• To make it a cheesy loaf, I fold in shredded cheddar or parmesan before baking.

Storage/Reheating

I store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze slices for up to 2 months. I reheat slices in the toaster or oven for best texture.

FAQs

Does it taste like cottage cheese?

No, the cottage cheese blends into the bread and leaves it soft, not cheesy-tasting.

Can I use ricotta instead of cottage cheese?

Yes, I’ve swapped in ricotta with great results, though it’s slightly richer.

Is this bread good for sandwiches?

Yes, it holds up well and has a nice, soft bite—perfect for both savory and sweet toppings.

Can I make this gluten-free?

I use a 1:1 gluten-free flour blend and it works well, though the texture is slightly denser.

Can I bake this in a muffin tin?

Definitely. I reduce the baking time to about 20–25 minutes and check for doneness early.

Conclusion

Easy Cottage Cheese Bread is a versatile, protein-packed loaf I love to keep on hand. It’s quick to make, super satisfying, and works beautifully with sweet or savory pairings. Whether I’m baking for breakfast or meal prepping for the week, this recipe never lets me down.

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