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Cottage cheese bread freshly baked loaf with oats, sliced to show soft texture on a wooden board in natural sunlight.
Laura

Cottage Cheese Bread

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A soft, high-protein bread made with blended oats, eggs, and cottage cheese for a moist, tender texture and extra nutrition. This no-yeast loaf is quick to prepare, gluten-free when using certified oats, and perfect for both sweet and savory toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cottage cheese, drained
  • 1 1/2 cups rolled oats
  • 3 large eggs
  • 2 tsp baking powder
  • 1/2 tsp salt
  • optional herbs, spices, or shredded cheese

Equipment

  • loaf pan
  • blender or food processor
  • mixing bowl
  • mixing spoon or spatula
  • measuring cups and spoons
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and butter or line a loaf pan with parchment paper.
  2. Blend rolled oats into a fine flour. Drain the cottage cheese to remove excess moisture.
  3. In a large bowl, combine oat flour, cottage cheese, eggs, baking powder, and salt. Stir until just blended.
  4. Let the batter rest for 10 minutes, then pour into the prepared loaf pan. Smooth the top.
  5. Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean.
  6. Cool completely before slicing for best texture.

Nutrition

Calories: 140kcalCarbohydrates: 14gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 290mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 150IUCalcium: 80mgIron: 1.2mg

Notes

Drain the cottage cheese for best texture. Let the batter rest for 10 minutes before baking to allow the oats to hydrate. Flavor variations include rosemary and garlic, cheddar and chive, cinnamon raisin, or lemon blueberry. Store in an airtight container for up to 2 days at room temperature, 4–5 days in the fridge, or slice and freeze for up to 2 months.

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