Easy Cottage Cheese Cheddar Herb Bread is a tender, savory quick loaf packed with cottage cheese, sharp cheddar, garlic, parsley, chives, and fresh herbs. It mixes in one bowl and bakes into a golden, cheesy bread that is delicious warm or toasted.
A Golden, Cheesy Herb Loaf
Cottage cheese keeps this quick bread moist while baking powder and baking soda give it a light, tender crumb. Sharp cheddar, garlic, parsley, chives, and rosemary or thyme bring a garden-herb flavor to every slice.
Ingredients
For the Bread
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh rosemary or thyme
Optional Additions
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan
For the Topping
- 1/2 cup shredded cheddar
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1 pinch flaky sea salt
Ingredient Details That Matter
Use well-drained cottage cheese so the batter stays thick. Sharp cheddar gives the strongest flavor; freshly shredded cheese melts most evenly. Parsley, chives, rosemary, and thyme add freshness, while Parmesan and Italian seasoning are optional savory boosts.
Equipment
- 8-by-4-inch loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Flexible spatula
- Wire cooling rack
- Instant-read thermometer (optional)
Instructions
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Heat the oven to 375°F (190°C). Line an 8 x 4-inch loaf pan with parchment paper, leaving an overhang.
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Whisk the cottage cheese and eggs in a large bowl until evenly combined.
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Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded sharp cheddar cheese, chopped parsley, chopped chives, and chopped rosemary or thyme (use fresh herbs), plus the black pepper, Italian seasoning, and grated Parmesan if using.
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Scrape the thick batter into the prepared pan and smooth the top. Scatter over the shredded cheddar, grated Parmesan, chopped parsley, chopped chives, and flaky sea salt.
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Bake for 40 to 50 minutes, until deeply golden and the center reaches about 200°F or a tester comes out without wet batter.
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Cool in the pan for 10 minutes, transfer to a rack, and cool at least 20 minutes before slicing.
Helpful Tips
- Drain very wet cottage cheese before measuring.
- Mix only until the flour disappears so the loaf stays tender.
- Leave a parchment overhang for easy lifting.
- Use fresh herbs for the brightest flavor and chop them finely.
- Check the center rather than relying only on the browned cheese topping.
- Cool before slicing so the moist crumb sets cleanly.
Troubleshooting
If the center is still wet after the top browns, tent the loaf loosely with foil and continue baking in 5-minute increments. A dense loaf usually comes from overmixing, inaccurate flour measurement, or an oven that runs cool. If the batter seems unusually loose, drain the cottage cheese and check that the flour was measured level.
Serving Ideas
Serve warm in thick slices alongside soup, salad, eggs, or roasted vegetables. It is also excellent toasted with a little butter. Add extra chopped parsley or chives just before serving for a fresh finish.
Timing and Yield
Plan on about 15 minutes to mix, 40–50 minutes to bake, and 30 minutes to cool before slicing. The loaf makes about 10 slices.
Simple Variations
- Swap sharp cheddar for mature white cheddar or a cheddar-jack blend.
- Use dill or basil in place of some of the parsley and chives.
- Add a pinch of red pepper flakes for heat.
- For a crispier top, add a few extra tablespoons of cheddar during the final 10 minutes of baking.
Storage
Cool completely before wrapping. Store airtight at room temperature for 1 day or refrigerate for up to 4 days. Freeze individual slices, well wrapped, for up to 2 months.
Reheating
Warm slices in a toaster oven at 325°F (165°C) for 5–8 minutes, or microwave briefly until just warm. Toasting restores the crisp cheesy edges.
Allergen Notes
Contains milk, eggs, and wheat. Check labels for cross-contact if serving someone with food allergies.
FAQ
Can I use low-fat cottage cheese?
Yes. The loaf will still work, though full-fat cottage cheese gives a slightly richer and softer crumb.
Can I use dried herbs?
Yes. Use smaller amounts of dried rosemary or thyme because their flavor is more concentrated than fresh herbs.
Why does the bread need to cool before slicing?
The cottage-cheese crumb continues to set as it cools. Slicing too early can make the center look gummy.
How do I know it is done?
The loaf should be deeply golden and a tester should come out without wet batter. The center should read about 200°F.
Conclusion
With cottage cheese for moisture and cheddar for bold flavor, this easy herb loaf delivers a tender center and golden cheesy crust with very little hands-on work. Let it cool, slice, and enjoy it warm or toasted.
Print
Easy Cottage Cheese Cheddar Herb Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Sourdough
- Method: Baking
Description
A tender cottage cheese quick bread with sharp cheddar, parsley, chives, rosemary, thyme, garlic, and a golden cheesy topping.
Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh rosemary or thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan
- 1/2 cup shredded cheddar
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1 pinch flaky sea salt
Instructions
Step 1 Heat the oven to 375°F (190°C). Line an 8 x 4-inch loaf pan with parchment paper, leaving an overhang.
Step 2 Whisk the cottage cheese and eggs in a large bowl until evenly combined.
Step 3 Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded sharp cheddar cheese, chopped parsley, chopped chives, and chopped rosemary or thyme (use fresh herbs), plus the black pepper, Italian seasoning, and grated Parmesan if using.
Step 4 Scrape the thick batter into the prepared pan and smooth the top. Scatter over the shredded cheddar, grated Parmesan, chopped parsley, chopped chives, and flaky sea salt.
Step 5 Bake for 40 to 50 minutes, until deeply golden and the center reaches about 200°F or a tester comes out without wet batter.
Step 6 Cool in the pan for 10 minutes, transfer to a rack, and cool at least 20 minutes before slicing.
Notes
Bake in an 8-by-4-inch pan. Use well-drained cottage cheese, and cool at least 20 minutes before slicing for the cleanest texture. Cool completely before wrapping. Store airtight at room temperature for 1 day or refrigerate for up to 4 days. Freeze individual slices, well wrapped, for up to 2 months.
