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Sliced soft cottage cheese protein bread loaf on a wooden board

Cottage Cheese Protein Bread

A soft, no-yeast quick bread made with blended cottage cheese and eggs. About 9 g protein per slice.
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Prep Time 5 minutes
Cook Time 55 minutes
Resting 1 hour
Total Time 2 hours
Servings: 10 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

Wet
  • 1 1/2 cups cottage cheese 340 g, 2% or 4%
  • 3 large eggs room temperature
  • 1/2 cup milk 120 ml
  • 2 tbsp olive oil
  • 1 tbsp honey
Dry
  • 2 1/2 cups all-purpose flour 300 g, spooned and leveled
  • 1 tbsp baking powder fresh
  • 1 tsp salt
Topping
  • 1 tbsp everything bagel seasoning or sesame seeds optional

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch loaf pan and line with a parchment sling.
  2. Blend the cottage cheese, eggs, milk, olive oil, and honey 30 seconds until smooth.
  3. Whisk the flour, baking powder, and salt in a large bowl.
  4. Stir the wet mixture into the dry just until no dry flour remains.
  5. Spread in the pan, score a ½-inch line down the center, and add topping.
  6. Bake 50–60 minutes until deep golden and 200–205°F in the center, tenting with foil after 35 minutes if needed.
  7. Cool 10 minutes in the pan, then at least 1 hour on a rack before slicing.

Notes

Use fresh baking powder and weigh the flour. Store 1 day at room temperature, up to 5 days refrigerated, or 3 months frozen. Nutrition is an estimate per slice without topping.