Oh my goodness, let me tell you about the little miracle that is this Cheddar and Herb Cottage Cheese Bread! It all started when I desperately needed a protein-packed snack that my kids wouldn’t turn their noses up at. One rainy afternoon, I threw together what I had in the fridge – cottage cheese, cheddar, and some herbs – and wow, did magic happen!
This savory bread became an instant favorite in our house. The cottage cheese keeps it moist and adds a protein punch, while the sharp cheddar and herbs give it that irresistible “just one more slice” flavor. It’s perfect for after-school snacks, quick breakfasts, or alongside soup for dinner. And the best part? It comes together in about the time it takes to preheat your oven!
Table of Contents
Table of Contents
Why You’ll Love This Cheddar and Herb Cottage Cheese Bread
Oh, where do I even start? This bread is one of those rare kitchen miracles that checks every single box:
- Protein powerhouse – The cottage cheese and eggs pack a serious protein punch that keeps you full for hours
- Ready in a flash – From bowl to table in under 40 minutes (perfect for those “I need a snack NOW” emergencies)
- Flavor explosion – Sharp cheddar, garlic, and herbs create the most addictively savory combo you’ll crave daily
- Pantry-friendly – Uses simple ingredients you probably have on hand right now (no fancy grocery trips needed!)
Seriously, this bread became my secret weapon for busy weeknights and last-minute potlucks. The first time I made it, my kids ate half the loaf before it even cooled – that’s when I knew it was a keeper!
Ingredients for Cheddar and Herb Cottage Cheese Bread
Here’s what you’ll need to make this savory wonder – and trust me, you might already have most of these in your fridge right now!
- 1 cup cottage cheese (give it a good mix first for smoothness)
- 1 cup packed shredded cheddar cheese (the sharper, the better in my book!)
- 1/2 cup almond flour (makes it perfectly dense without being heavy)
- 2 large eggs (room temp works best for mixing)
- 1 tsp baking powder (the little lift that makes all the difference)
- 1 tsp garlic powder (our family’s “secret” flavor booster)
- 1 tsp dried oregano (or fresh if you’ve got it!)
- 1 tsp dried basil (that Italian restaurant aroma)
- 1/2 tsp salt (just enough to bring all the flavors together)
- 1/4 tsp black pepper (a little kick never hurt anybody)
- 1/4 cup chopped fresh chives (those bright green flecks make it pretty and tasty)
See? Nothing fancy – just real, simple ingredients that work some serious magic together. Now let’s get mixing!
How to Make Cheddar and Herb Cottage Cheese Bread
Okay, let’s get baking! I promise this is so easy you’ll wonder why you haven’t been making it every week. Just follow these simple steps for the most savory, protein-packed bread you’ve ever tasted.
Step 1: Prep the Pan and Oven
First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your loaf pan. Here’s my little trick: either grease it really well with butter or line it with parchment paper. (I’m team parchment – zero sticking drama!) The parchment should hang over the sides a bit so you can lift the bread out easily later.
Step 2: Mix Wet Ingredients
In a big bowl, plop in your cottage cheese. Now really mix it well – I use a whisk to break up any big curds. Add the eggs and give them a good beating until everything’s smooth and creamy. Then stir in that glorious shredded cheddar. Oh, that cheesy smell already? You’re on the right track!
Step 3: Add Dry Ingredients
Here’s where you need to be gentle. Dump in all the dry ingredients – almond flour, baking powder, and all those yummy spices. Use a spatula to fold everything together just until combined. Overmixing is the enemy here! When you see no more flour streaks, stop. Then carefully fold in those fresh chives for that pop of color and flavor.
Step 4: Bake and Cool
Pour your beautiful batter into the prepared pan and smooth the top. Into the oven it goes for about 25-30 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean. Now here’s the hard part – let it cool in the pan for 10 minutes (I know, torture!), then transfer to a rack. If you try to slice it too soon, it’ll fall apart on you – voice of experience talking!
See? Told you it was easy. Now try not to eat the whole loaf in one sitting – though I won’t judge if you do!
Tips for Perfect Cheddar and Herb Cottage Cheese Bread
After making this bread more times than I can count, I’ve picked up some tricks that’ll take yours from good to “Oh my gosh, give me the recipe!” good:
- Drain your cottage cheese if you want a thicker bread – just let it sit in a fine mesh strainer for 10 minutes
- Fresh herbs make all the difference when you’ve got them – double the amount if substituting dried
- Let the eggs come to room temp – they’ll blend smoother with the cottage cheese
- Don’t peek while it’s baking! That oven door opening can make it sink
Oh, and one bonus tip – this bread tastes even better the next day when the flavors have really settled in. If you can wait that long!
Ingredient Substitutions and Notes
One of the things I love most about this bread is how flexible it is! Don’t have almond flour? No problem – regular all-purpose flour works just fine (though you might need a tablespoon less). Want to switch up the cheese? Try pepper jack for some heat or gouda for extra creaminess.
Fresh herbs vs. dried makes a difference – if using dried, use half the amount since they’re more concentrated. And if cottage cheese isn’t your thing, ricotta makes a great stand-in with similar texture. The beauty of this recipe is how it adapts to what’s in your fridge!
Print
25-Minute Cheddar and Herb Cottage Cheese Bread Recipe – Deliciously Easy
A savory and protein-packed bread with cheddar cheese and herbs, perfect for snacking or as a side dish.
- Total Time: 40 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 cup almond flour
- 2 large eggs
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh chives
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine cottage cheese, eggs, and shredded cheddar. Mix well.
- Add almond flour, baking powder, garlic powder, oregano, basil, salt, and pepper. Stir until combined.
- Gently fold in chopped fresh chives.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Mix cottage cheese well for a smoother texture.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze slices for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Serving Suggestions for Cheddar and Herb Cottage Cheese Bread
Oh, the possibilities with this bread! My family’s favorite way is warm from the oven with a pat of butter melting into all those cheesy nooks. But don’t stop there – it’s amazing with:
- Soup season – Dunk it into tomato soup or chili for the ultimate comfort meal
- Breakfast boost – Toast slices and top with avocado or scrambled eggs
- Charcuterie nights – Cube it up next to cured meats and olives
- On-the-go snack – Just grab a slice straight from the fridge (yes, it’s that good cold!)
Honestly, we’ve never found a bad way to eat this bread – it disappears no matter how we serve it! If you love savory bakes like this, you might also enjoy our Fajita Chicken Cottage Cheese Bake.
Storing and Reheating Cheddar and Herb Cottage Cheese Bread
Here’s the beautiful thing about this bread – it stays fresh and delicious for days! I always wrap leftovers tightly in plastic or stash them in an airtight container. In the fridge, it’ll keep its magic for about 5 days (if it lasts that long!).
For longer storage, slice it up and freeze individual portions in freezer bags. When the craving hits, just pop a slice in the toaster oven for 5 minutes at 350°F – it comes out tasting freshly baked! My kids love grabbing frozen slices straight to their lunchboxes – they thaw perfectly by noon.
Nutritional Information
Here’s the scoop on what you’re getting per slice (based on 12 slices per loaf): About 120 calories, 7g protein, and all that cheesy goodness! Remember – estimates vary based on your exact ingredients.
Frequently Asked Questions
Can I use low-fat cottage cheese?
Absolutely! I’ve made this with every type – full fat, low fat, even fat-free. The texture changes slightly (full fat gives the richest result), but they all work. Just make sure to mix it really well so there aren’t big lumps.
Can I freeze this bread?
You bet! It freezes beautifully. I slice it first, then layer parchment between slices in a freezer bag. When the craving hits, just pop a frozen slice in the toaster – tastes fresh as the day you baked it!
What if I don’t have almond flour?
No worries! Regular all-purpose flour works great too – use 3/4 cup instead of 1/2 cup almond flour. The texture will be slightly different, but still delicious. I’ve even used whole wheat flour in a pinch! For more ingredient swaps, check out our general recipes page.
My bread turned out dense – what happened?
Most likely overmixing! When adding dry ingredients, fold just until combined. Also check your baking powder isn’t expired – that little leavener does important work here.
Try this recipe and share your results! I love hearing how you made it your own – tag me with your cheesy, herb-packed masterpieces! You can find us sharing more kitchen adventures on Facebook.
