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My Cottage Cheese Bread is So Good!
If I didn’t tell you there was cottage cheese in this bread, I don’t think you would know! When you blend the cottage cheese, it’s kinda like using milk and it adds a sweet taste to the bread. And, not only is this loaf made with cottage cheese, but it also doesn’t have any flour in it – just oats! How do you like that for a high-protein flourless homemade bread?!
For all my readers who ask me for gluten-free breads, I hope you enjoy this one. Even for someone like me who isn’t necessarily looking for a gluten-free bread, I love that this cottage cheese bread is just naturally that way with more protein compared to other breads. In fact, it has 8 grams of protein per slice (bread usually has less than 3 grams). This one’s a keeper!
Ingredients You’ll Need
- Rolled oats: I wouldn’t recommend substituting quick oats, since they would make for a mushier, denser loaf!
- Baking powder: Go with aluminum free to avoid any chance of a metallic aftertaste.
- Salt: Because cottage cheese has salt in it, you can actually skip the salt, or you can even double the salt from ¼ teaspoon to ½ teaspoon, but I like just a hint of salt to round out the flavor.
- Cottage cheese: I prefer full-fat cottage cheese but you can use low-fat.
- Eggs: These give the bread structure, so I wouldn’t substitute them! I have not tried this recipe with a flax egg or any egg substitutes, if you do and it works be sure to let me know in the comments.
- Olive oil: You can use avocado or vegetable oil if that’s what you have.
Popular Additions
- Make it cheesy. Add ¼ to ½ cup grated parmesan, pecorino romano, cheddar, or asiago cheese.
- Add chopped fresh herbs. Oregano, parsley, basil, rosemary, or dill would work. I would go up to ¼ cup.
- Make it sweeter. You can add up to ¼ cup of sweetener (like granulated sugar, maple syrup, or honey).
- Mix in fresh fresh fruit. Stir in ½ to 1 cup of fresh or frozen blueberries or chopped strawberries.
How to Make Cottage Cheese Bread
My Best Cottage Cheese Bread Tips
- Remove the excess liquid from the cottage cheese. The excess liquid could make for a watery batter, leading to a longer baking time and the risk of overbaking!
- Use a parchment paper sling. Lining the loaf pan with overhanging parchment paper will make it easy to lift the loaf up and out.
- Don’t use a blender to make the batter. It will be too easy to over-blend the batter in a blender and the loaf could turn out gummy!
- Allow the bread to cool completely before slicing. If you don’t, it could fall apart!
What to Serve
Recipe Help & Common Questions
Kept in an airtight container (or wrapped in plastic wrap), this bread will last for up to a week in the fridge. It’s good cold, but you can also warm it up in the toaster or toaster oven.
Overprocessing the batter can give you a dense texture. Blend the ingredients just until smooth—don’t overmix. Also, make sure your baking powder is fresh, expired baking powder won’t give the right rise.
I haven’t tried this, but I imagine it’d work! I’d grease the muffin tin well, add the batter, top each muffin with extra rolled oats, and adjust the baking time as necessary.
Let the bread cool completely before slicing to allow the structure to set. Using a serrated knife helps create clean slices without crumbling.
More Homemade Bread Recipes:
- Easy Soft Pretzels
- Olive Bread
- Cheese Fatayer
- French Bread Rolls
- 2-Ingredient Bagels
- Cheese Manakeesh
- Garlic & Herb Skillet Dinner Rolls
If you try this feel good Cottage Cheese Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cottage Cheese Bread
Ingredients
- 2 cups rolled oats plus more for sprinkling on top
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups cottage cheese extra liquid poured out
- 4 large eggs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper, leaving overhang to easily lift out bread after baking.
- Add the rolled oats, baking powder, and salt to the bowl of a food processor. Pulse quickly to combine.
- Add the cottage cheese, eggs, and oil and process until smooth, about 1 minute. Transfer the bread batter to the prepared pan and sprinkle extra oats on top. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the loaf out of the pan and remove. Allow to cool completely before slicing.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
