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cottage cheese bread recipe
- Total Time: 70 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
A savory, high-protein quick bread featuring cottage cheese for moisture and a vibrant red-orange swirl created from roasted red peppers and smoked paprika. It makes for a hearty side dish or appetizer.
Ingredients
- 2.5 cups all-purpose flour (300 g)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp granulated sugar
- 1 large egg
- 0.75 cup whole milk (180 ml)
- 0.25 cup vegetable oil (60 ml)
- 1 cup full-fat cottage cheese (250 g)
- 1 large roasted red pepper (150 g), drained from jar
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped, for garnish
- Extra smoked paprika, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang.
- Make Roasted Red Pepper Swirl Paste: Combine the well-drained roasted red peppers, 1 tsp smoked paprika, garlic powder, and 1 tbsp olive oil in a food processor or blender. Process until a smooth paste forms; set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and cottage cheese. Small lumps from the cottage cheese are acceptable.
- Mix Batter Gently: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing; a few flour streaks are fine.
- Create Swirl Batter: Transfer about one-third of the plain batter (about 0.75 cup) to a smaller bowl. Fold in the prepared roasted red pepper paste until the smaller portion of batter is evenly colored red-orange.
- Load Pan and Swirl: Spoon alternating dollops of the plain batter and the red pepper swirl batter into the prepared loaf pan. Gently swirl 2-3 times with a knife or skewer to create a marbled pattern, taking care not to overmix the colors.
- Bake Loaf: Bake for 50-60 minutes at 350°F (180°C). The bread is done when a wooden skewer inserted into the center comes out clean and the crust is golden brown.
- Cool Completely: Let the bread cool in the pan for 15 minutes on a wire rack. Invert the loaf onto the rack and allow it to cool completely before slicing to ensure clean cuts and maximum moisture retention.
Notes
To achieve a tender crumb, avoid overmixing the batter. Ensure the roasted red peppers are thoroughly drained before making the paste to prevent adding excess liquid. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 243 calories
- Sugar: 1 g
- Sodium: 325 mg
- Fat: 9.4 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 1.1 g
- Protein: 8.4 g
- Cholesterol: 25 mg