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Homemade High Protein Cottage Cheese Bread photo

High Protein Cottage Cheese Bread

A simple high-protein quick bread made from cottage cheese, oats, and eggs.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices

Equipment

  • 9 x 5 inch loaf pan
  • Parchment Paper
  • Food Processor
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil (optional)

Ingredients
  

  • 24 ounces full-fat cottage cheese about 2 1/4 cups
  • 2 1/2 cups old-fashioned rolled oats
  • 5 large eggs
  • 2 tablespoons olive oil divided
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar or keto sweetener
  • 3/4 teaspoon salt
  • 1 teaspoon rolled oats optional, for sprinkling on top

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with a piece of parchment paper that fits the bottom and long sides, folding the paper over the sides; use 1 tablespoon of olive oil to grease the short sides so the parchment stays in place.
  • In a food processor combine the cottage cheese, rolled oats, eggs, the remaining 1 tablespoon olive oil, baking powder, sugar (or sweetener), and salt.
  • Purée until the oats are mostly ground and the batter is smooth and homogenous.
  • Pour the batter into the prepared pan and, if desired, sprinkle about 1 teaspoon of oats over the top.
  • Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean; if the top browns too quickly in the last 10–15 minutes, loosely tent with foil.
  • Cool the loaf in the pan for at least 10 minutes, then lift it out using the parchment paper and cool to room temperature before slicing.

Notes

  • If your cottage cheese is watery, drain excess liquid before processing.
  • Use full-fat cottage cheese for best texture.
  • Greasing the short sides of the pan helps hold the parchment in place.
  • If the top gets too dark, tent with foil during the last minutes of baking.
  • Cool completely before slicing for cleaner slices.