Ingredients
Method
- Mix cottage cheese, sugar, cinnamon, salt, nutmegand eggs together using a handheld mixer.1½ cup all-purpose flour, ⅔ cup cottage cheese, ⅓ cup superfine sugar, 3 eggs, A pinch of salt, ¼ teaspoon cinnamon, A pich of ground nutmeg
- Stir in finely chopped nuts, then fold in sifted flour and baking powder until just combined.½ cup nuts or chocolate chips, 2 teaspoons baking powder
- Pour the batter into a lined 8×4 inch (2-pound) loaf pan and spread evenly.
- Bake at 350°F/180°C for 50–60 minutes until a skewer comes out clean.
- Let cool completely before slicing and serving.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Notes
- Blend the cottage cheese until smooth – this ensures an even texture and prevents curd pockets in the loaf.
- Batter should be thick, not runny – if too loose, the bread won’t hold structure.
- Do not overmix – overmixing makes the loaf dense instead of soft.
- Bake until fully set – cottage cheese breads can look done outside but stay soft inside.
- Let cool completely before slicing – cutting early traps steam and makes the crumb gummy.
- Use full-fat cottage cheese for best results – low-fat versions bake up drier.
- Don’t overload with mix-ins – too many nuts or chips will weigh the loaf down.
- Servings: 12 slices (1 loaf – 10×4 inch / 25×10 cm)