High-Protein Cottage Cheese Mozzarella Bread is a tender, savory loaf with cottage cheese, shredded mozzarella, garlic, and fresh herbs in every slice. A generous cheese-and-herb topping bakes golden and fragrant, making this quick bread a satisfying side or snack.
A Cheesy, Savory Quick Bread
Cottage cheese keeps this easy loaf moist while baking powder and baking soda give it a soft lift. Mozzarella melts through the crumb and over the top, creating a golden finish with plenty of savory flavor.
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded low moisture mozzarella
- 2 tablespoons chopped fresh parsley
Optional Additions
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chives
For the Topping
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 pinch flaky salt
Ingredient Details That Matter
Low-moisture mozzarella melts well without making the loaf watery. If your cottage cheese has a lot of liquid, drain it briefly before mixing for the most consistent crumb.
Equipment
- 8 x 4-inch loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire rack
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 for easy lifting.
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Whisk the cottage cheese and eggs in a large bowl until evenly combined. Stir in the olive oil if using it to lightly coat the pan and your hands.
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Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded low moisture mozzarella and chopped parsley, plus the black pepper, Italian seasoning, grated Parmesan, and chopped chives if using.
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Scrape the thick batter into the prepared pan and smooth the top. Scatter over the shredded mozzarella, grated Parmesan, chopped parsley, garlic powder, and flaky salt for the topping.
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Bake for 40 to 50 minutes, until the top is deeply golden and the center reaches about 200°F or a tester comes out without wet batter.
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Cool the loaf in the pan for 10 minutes, then lift it onto a wire rack. Let it cool for at least 20 minutes before slicing so the cheesy crumb can set.
Helpful Tips
- Drain very wet cottage cheese briefly before mixing.
- Fold just until the batter comes together so the loaf stays tender.
- Tent the bread loosely with foil if the cheese browns before the center is set.
- Cool before slicing for cleaner pieces and a better texture.
Troubleshooting
If the center is still soft, return the loaf to the oven in 5-minute increments. If the top is dark, tent it with foil and continue baking until the center is set.
Serving Ideas
Serve warm or at room temperature with soup, salad, eggs, or a simple spread of butter. It also makes a sturdy open-faced sandwich base.
Timing and Yield
Mix the batter in about 15 minutes, bake for 40 to 50 minutes, and allow at least 20 minutes of cooling before slicing.
Simple Variations
- Use cheddar in place of some of the mozzarella.
- Add a pinch of red pepper flakes for heat.
- Swap parsley for fresh dill or basil.
- Sprinkle sesame seeds over the cheese topping for extra texture.
Storage
Store cooled slices in an airtight container in the refrigerator for up to 4 days. Wrap individual slices and freeze for up to 2 months.
Reheating
Toast slices until warmed through, or heat them in a 325°F oven for 8 to 10 minutes. Thaw frozen slices overnight before reheating.
Allergen Notes
Contains dairy, eggs, and wheat. Check seasoning blends and packaged cheeses for additional allergens.
FAQ
Can I use full-fat or low-fat cottage cheese?
Either works. Full-fat cottage cheese gives a richer crumb, while low-fat keeps the loaf slightly lighter; drain very wet cottage cheese first.
Can I make this gluten-free?
Use a reliable cup-for-cup gluten-free flour blend that includes a binder, and check the baking powder and cheese labels.
Why should the loaf cool before slicing?
The center continues to set as it cools. Slicing too early can make the warm cheese-rich crumb seem damp or crumbly.
Conclusion
High-Protein Cottage Cheese Mozzarella Bread turns simple ingredients into a tender, garlic-herb loaf with a golden, bubbling cheese topping that is easy to slice and share.
Print
High-Protein Cottage Cheese Mozzarella Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Sourdough
- Method: Baking
Description
A tender cottage cheese loaf with mozzarella, garlic, herbs, 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded low moisture mozzarella
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chives
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 pinch flaky 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 for easy lifting.
Step 2 Whisk the cottage cheese and eggs in a large bowl until evenly combined. Stir in the olive oil if using it to lightly coat the pan and your hands.
Step 3 Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded low moisture mozzarella and chopped parsley, plus the black pepper, Italian seasoning, grated Parmesan, and chopped chives if using.
Step 4 Scrape the thick batter into the prepared pan and smooth the top. Scatter over the shredded mozzarella, grated Parmesan, chopped parsley, garlic powder, and flaky salt for the topping.
Step 5 Bake for 40 to 50 minutes, until the top is deeply golden and the center reaches about 200°F or a tester comes out without wet batter.
Step 6 Cool the loaf in the pan for 10 minutes, then lift it onto a wire rack. Let it cool for at least 20 minutes before slicing so the cheesy crumb can set.
Notes
This is a quick bread rather than a yeasted loaf. Use the specified loaf pan and allow the center to cool so the cheese-rich crumb sets properly. Store cooled slices in an airtight container in the refrigerator for up to 4 days. Wrap individual slices and freeze for up to 2 months.
