Cottage Cheese Bread
by Sommer Collier — last updated on Jan 5, 2026 
This cottage cheese bread has become my favorite when I’m in the mood for an easy, homemade bread that’s soft and delicious. It’s packed with oats and tangy cottage cheese, and it’s terrific for slathering thick slices with sweet or savory toppings.
I am obsessed with ridiculously easy-to-make cottage cheese bread. It’s packed with protein and super satisfying. The whole house smells heavenly as it bakes, and it comes out of the oven moist, tender, and incredibly soft. This no-knead recipe is fabulous, and I love to toast up thick slices of this bread — they make the best sandwiches and breakfasts, like avocado toast. Even though it’s light and fluffy like my cloud bread recipe, this version is so much richer, flavorful, and comforting.
Sommer’s Recipe Highlights
Quick and Easy – This is one of the simplest bread recipes I’ve ever made. With other versions, you have to wait for the yeast to rise and use fancy baking techniques, but here, you just mix, bake, and enjoy!
Weeknight Hero – I love to make big loaves of this cottage cheese bread. It stays fluffy and moist for days! Plus, it makes incredible sandwiches, breakfast toasts, and even French toast.
Protein-Packed – This bread recipe packs a hefty serving of protein thanks to the cottage cheese and eggs. So it’s a bread you can finally eat and feel good about!
Key Ingredients and Tips
- Cottage cheese – Meet the heart of this recipe! I always use a full-fat version because it makes the bread extra soft, moist, and delicious.
- Old fashioned rolled oats – To get that thick texture, I use traditional oats, not quick oats. These give the batter structure and help all the ingredients bind together.
- Eggs – I know that it might seem like this recipe uses a lot of eggs, but they give this bread its signature fluffiness and extra protein. Don’t skip!
- Olive oil – Just a little bit of olive oil — or other neutral-tasting cooking oil like canola, vegetable, or avocado — gives this bread a wonderful golden crust.
- Granulated sugar – I love adding a pinch to balance the flavors and highlight the natural sweetness of the oats and cottage cheese.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the pan – The first thing I do is preheat my oven to 350 degrees Fahrenheit and grab my 9×5-inch loaf pan. Then I press parchment paper into the pan and grease it up with some olive oil.
Mix the batter – Next, I add all of the ingredients into a food processor — cottage cheese, rolled oats, eggs, the remaining olive oil, baking powder, sugar, and salt — and I blend, blend, blend!
Pour – Once the batter is nice and smooth, I pour it into my prepped loaf pan, and I sprinkle some extra oats on top. I love giving this homemade bread a bakery-style finish.
Bake – Into the oven that goes for about an hour. I always do the toothpick test to check if the bread is ready.
Cool and enjoy – Once it’s done baking, I let the loaf pan cool for a couple of minutes before slicing. At this point, the kitchen smells INCREDIBLE!
Expert Tips
Slice your loaf with a sharp serrated knife! This bread is soft and fluffy, so gently slice it with sawing motion so you don’t squish the loaf.
Recipe Variations
- Cinnamon and honey – Add some ground cinnamon and swap the sugar with honey for a cozy and sweet version of this bread.
- Banana – Blend in a mashed banana for a slightly sweeter and denser loaf.
- Chocolate chips – Fold in some dark chocolate to satiate that sweet tooth!
- Everything bagel seasoning – Sprinkle some “everything bagel seasoning” on top before baking.
- Cheese – Stir in your favorite cheese, such as shredded cheddar or crumbled feta, for extra richness.
Serving Suggestions
Enjoy thick, warm slices of cottage cheese bread with a generous slather of butter, jam, peanut butter, almond butter, chocolate hazelnut spread, onion dill spread, or any of your favorite spreads. Here are a few of my favorite recipes for tasty toppings:
Frequently Asked Questions
This cottage cheese bread recipe is gluten-free and high-protein. However, it is not low-carb because it is made with oats… If you are looking for a LC recipe, give my Magic Low Carb Bread recipe a try!
The rich cheese curds create a fluffy but tender crumb. It is loaded with protein and just the right amount of fat to give the bread a delicious taste and moist texture.
You can use a standard blender, but note that the oats might not get so finely processed. Otherwise, use oat flour and whisk all the ingredients really well in a large mixing bowl.
This high protein cottage cheese bread has about 13 grams of protein per slice, making it a perfect post-workout meal or nutritious snack!
Storing
Keep the bread in an airtight container, preferably in a zipper bag, squeezing out all the air. It will stay fresh on the counter for 2-3 days, and in the fridge for up to 5 days.
To freeze, wrap the loaf in a layer or two of aluminum foil, then place it in an airtight zipper bag. Squeeze out all excess air, and keep the bread in the freezer for up to 2 months. Thaw and keep refrigerated until ready to use.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Delicious High Protein Recipes To Try
Cottage Cheese Bread
Video
Ingredients
- 24 ounces full-fat cottage cheese (about 2 ¼ cups)
- 2 ½ cups old fashioned rolled oats
- 5 large eggs
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar (or keto sweetener)
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°F. Set out a 9 x 5 inch bread pan. Trim a piece of parchment paper to fit across the bottom and long sides of the pan. Press the parchment paper down into the pan, and fold the paper over the sides. Use 1 tablespoon of olive oil to grease the short sides of the pan to hold the paper in place.
- Set out a large food processor. Place the cottage cheese, rolled oats, eggs, remaining 1 tablespoon of oil, baking powder, sugar, and salt in the food processor. Purée until the oats are mostly ground and the mixture is smooth.
- Pour the bread mixture into the prepared pan. Sprinkle an additional teaspoon of oats over the top of the bread if desired.
- Bake for 60 to 70 minutes, until a toothpick inserted deep into the bread comes out clean. If the top starts getting too dark in the last 10 to 15 minutes, cover it loosely with foil.
- Allow the bread to cool for at least 10 minutes in the pan. Then use the sides of the paper to gently lift the loaf out of the pan. Cool to room temperature before cutting to serve.
I’ve made this a few times now. every time it never seems to cook through even after 1 hour. I even strained cottage cheese this last time. what am I doing wrong?? the center is doughy!!
Hi Terri,
I’m sorry to hear that! I’m wondering if this is an oven issue… Try hanging an oven thermometer in your oven and see how the temperature compares to what your thermostats says. It’s very common for oven temps to run high or low over time. Once you know if your oven temperature if off, you can calibrate it. Use youtube to find a video for your specific oven, on how to calibrate.