Easy Cottage Cheese Bread – Yummy Toddler Food

With a simple method and nutritious ingredients, this Cottage Cheese Bread is a delicious option for breakfast, snack, or as a side dish. It’s ready in under an hour, requires zero kneading, and is perfect for any age!

I love to add nutrition to basic recipes to increase nutrients like calcium and protein, and this Cottage Cheese Bread is a yummy way to do just that. The batter is easy to stir together in one bowl, and there’s no kneading or waiting for the dough to rise; it’s just a super straightforward method that delivers tender, delicious bread.

This quick bread can be served cold, at room temperature, or lightly toasted. It’s a great option for breakfast with butter, cream cheese, jam, or nut butter. You can use it to make sandwiches for kids or tea sandwiches for kids.

And each slice has about 5 grams of protein, which is high protein for a toddler-size serving and helps to make it satisfying for the kids and us adults.

(You may also like my Cottage Cheese Bagels, Cottage Cheese Muffins, Cottage Cheese Pancakes, and Cottage Cheese Dip if you have more cottage cheese to use up!)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Cottage Cheese Bread so you know what to pick up from the store or have ready.

• Whole-milk cottage cheese: This ingredient is the base of the recipe and helps ensure that the bread is tender, fluffy, and nutritious. I prefer to use whole milk cottage cheese, which is usually 4-5% milk fat.
• Eggs and egg whites: We use both whole eggs and extra egg whites to help the bread bake up fluffy and tender. I use large eggs in my cooking, so plan to do the same so the volume is the same.
• Maple syrup (or sugar): A tiny amount of added sugar helps to round out the flavors in this bread. You can use maple syrup or granulated sugar here.
• Unsalted butter: I prefer to bake with unsalted butter so I can control the salt in recipes, so that’s what I use here. If you have only salted butter, go ahead and use it, but consider lowering the salt in the recipe a little.
• All-purpose flour: I prefer to use all-purpose flour in this recipe since it helps the bread to bake up very light and tender. If desired, you can use whole wheat pastry flour.
• Baking powder and baking soda: We use a combination of these ingredients to ensure the bread bakes through as intended and rises while in the oven.

Step-by-Step Instructions

Here’s a preview of how to make this Cottage Cheese Bread so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the cottage cheese, eggs, and egg whites to a blender.

Step 2. Blend for 1 minute to make a smooth mixture and to aerate the egg whites.

Step 3. Add the cottage cheese mixture to a large bowl. Add the remaining ingredients. Whisk to gently but thoroughly combine.

Step 4. Pour batter into the prepared pan. Bake. Let cool fully before slicing and serving.

How to Store

Once cooled, store the Cottage Cheese Bread in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. 

You can also freeze the sliced bread in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or toast on low heat.

Best Tips for Success

• Be sure to use fresh, active baking powder.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Serve plain or toasted, topped with butter, jam, nut butter, or cream cheese.

Get Recipe Ingredients

• Preheat the oven to 350 degrees F. Coat a 9×5-inch baking pan (metal is best) with nonstick spray.

• Add the cottage cheese, eggs, and egg whites to a blender. Blend for 1 minute to make a smooth mixture and to aerate the egg whites.

• Add the cottage cheese mixture to a large bowl. Add the remaining ingredients.

• Whisk to gently but thoroughly combine.

• Pour batter into the prepared pan.

• Bake for 24 minutes, then cover very loosely with foil to prevent overbrowning. Bake for an additional 10 minutes or until a cake tester inserted into the center comes out clean.

• Run a knife around the edges of the bread to loosen it from the pan and carefully turn out onto a wire rack. Let cool completely, slice, and serve.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. 
• You can also freeze the sliced bread in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or toast on a low temperature.
• Be sure to use fresh, active baking powder.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Serve plain or toasted, topped with butter, jam, nut butter, or cream cheese.

Serving: 1 slice, Calories: 130kcal, Carbohydrates: 15g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 298mg, Potassium: 62mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 182IU, Calcium: 46mg, Iron: 1mg