Cottage Cheese Strawberry Crumb Bread

If you love soft, moist quick bread, this cottage cheese strawberry crumb bread is going to be your new favorite.

The cottage cheese is the secret here. It blends right into the batter and gives the bread a really tender, moist texture without making it taste like cottage cheese at all.

You get sweet bites of fresh strawberry in every slice, plus a buttery cinnamon crumb topping that adds a nice little crunch.

It comes together in one loaf pan, so cleanup is simple and there is no fancy equipment needed.

Slice it for breakfast, an afternoon snack, or dessert. It works for pretty much any time of day.

Why I Love This Recipe

Soft and Tender Crumb – The cottage cheese keeps this bread wonderfully moist and gives every slice a soft, melt-in-your-mouth texture.

Fresh Strawberry Flavor – Juicy bits of fresh strawberry burst in every bite and add a sweet, fruity taste people love.

Buttery Crumb Topping – The cinnamon crumb topping bakes up golden and crunchy for the perfect contrast against the tender bread.

Simple to Make – You just blend, fold, and bake, so even a first-time baker can pull this off with ease.

The Ingredients

For The Bread

• 1 cup Small Curd Cottage Cheese (I always buy this one - amazon)
• 2 Large Eggs
• 2/3 cup Granulated Sugar
• 1/3 cup Avocado Oil
• 2 tsp Vanilla Extract
• 2 cups All-Purpose Flour (use this for best results - amazon)
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Fine Salt
• 1 1/4 cups Diced Fresh Strawberries
• 1 tbsp All-Purpose Flour

For The Crumb Topping

• 1/3 cup All-Purpose Flour
• 1/4 cup Packed Light Brown Sugar
• 3 tbsp Unsalted Butter, Melted
• 1/2 tsp Ground Cinnamon

How to Make This Recipe

Step 1

Preheat the oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper.

Step 2

Blend the cottage cheese, eggs, granulated sugar, avocado oil, and vanilla until smooth.

Step 3

Whisk the 2 cups of flour, baking powder, baking soda, and salt in a large bowl. Toss the strawberries separately with the remaining 1 tablespoon of flour.

Step 4

Fold the cottage cheese mixture into the dry ingredients just until combined, then gently fold in the coated strawberries. Spread the batter in the prepared pan.

Step 5

Stir the crumb topping flour, brown sugar, melted butter, and cinnamon together until clumps form. Sprinkle the crumbs evenly over the batter.

Step 6

Bake for 52 to 60 minutes, until the crumb topping is golden and a tester inserted into the center comes out clean. Cover loosely with foil if the topping browns too quickly.

Step 7

Cool in the pan for 20 minutes, then transfer the bread to a wire rack and cool completely.

Quick Tips

Blend the Cottage Cheese Until Totally Smooth

Small curd cottage cheese still has visible lumps, so take the time to blend it with the eggs, sugar, oil, and vanilla until it’s completely creamy.

From my experience, if you leave any curds behind, you’ll bite into little pockets of cheese in the finished bread instead of a smooth, moist crumb.

Give it a full minute in the blender or food processor and scrape down the sides once so nothing gets missed.

Coat the Strawberries in Flour First

That 1 tablespoon of flour tossed with the diced strawberries isn’t optional, and I never skip it.

The light flour coating helps the berries stay spread out through the batter instead of all sinking to the bottom while it bakes.

Make sure your strawberries are patted dry before you toss them, since extra juice will just wash the flour right off.

Fold Gently and Stop Early

Once the wet mixture goes into the dry ingredients, fold just until you don’t see dry flour anymore.

Overmixing here builds up too much gluten and gives you a dense, chewy loaf instead of a soft one.

When you add the strawberries, use just a few gentle folds so you don’t crush them and turn the batter pink.

More Favorites

• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Lemon Poppy Seed Snack Bars

Quick Answers

Why do I toss the strawberries in flour before adding them?

Coating the diced strawberries in that extra tablespoon of flour helps stop them from sinking straight to the bottom of the pan while the bread bakes.

It gives you nice pockets of fruit spread throughout the loaf instead of one soggy layer at the base.