Cottage Cheese Bread
Cottage cheese bread that's moist, flavorful, and easy to make.
Print Pin Servings: 8 slices
Calories: 160kcal
Cost: $6 - $8
Equipment
- 1 Large mixing bowl
- 1 Fine-mesh strainer
- 1 Whisk
- 1 Measuring cups/spoons
- 1 9x5-inch loaf pan
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Rubber spatula
- 1 Electric mixer (optional)
Ingredients
Main Ingredients
- 1 cup Cottage cheese Drained overnight for best texture
- 3 Eggs Room temperature
- 1.5 cups Almond flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Olive oil Optional, for moisture
- 1 tablespoon Fresh herbs (e.g., rosemary) Chopped
- 2 tablespoon Parmesan cheese (for topping) Grated
Instructions
- Preheat oven to 375°F and line a loaf pan with parchment paper.
- Drain cottage cheese thoroughly using a fine-mesh strainer.
- Beat eggs in a large mixing bowl until well combined.
- Fold in the drained cottage cheese until mixture is smooth.
- In a separate bowl, whisk together almond flour, baking powder, salt, and garlic powder.
- Gradually add dry ingredients to the cottage cheese mixture.
- Stir in Italian seasoning and fold in chopped fresh herbs.
- Pour batter into prepared loaf pan and smooth the top.
- Sprinkle with grated Parmesan cheese for extra flavor.
- Bake for 45–50 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best texture, drain the cottage cheese overnight. You can experiment with different fresh herbs or seasonings to match your flavor preference.
Nutrition
Serving: 80g | Calories: 160kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 150mg | Fiber: 1.5g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 1.2mg