Cottage Cheese Cheddar Jalapeno Bread

If you love a savory bread with a little kick, this cottage cheese cheddar jalapeno bread is going to be your new favorite.

The cottage cheese is the secret here. It keeps the bread soft and moist inside, so every slice feels tender instead of dry.

You also get sharp cheddar melting through the loaf and pickled jalapenos adding a gentle heat that isn’t too strong.

It comes together in one bowl and bakes into a golden loaf with a cheesy top.

Great warm from the oven with a little butter, or toasted the next morning. I think you’ll make it again and again.

Why I Love This Recipe

Bold Cheesy Flavor – Sharp cheddar melts into every bite and gives this bread a rich, savory taste you will love.

Just the Right Kick – Pickled jalapenos add a gentle warmth that wakes up your taste buds without being too much.

Super Moist Texture – Cottage cheese keeps the inside soft and tender, so the bread never turns dry or crumbly.

The Ingredients

• 1 cup Small Curd Cottage Cheese (I recommend this one, reliable every time - amazon)
• 2 Large Eggs
• 1/4 cup Whole Milk
• 1/4 cup Unsalted Butter, Melted
• 2 cups All-Purpose Flour (I always buy this one - amazon)
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Fine Salt
• 1 1/4 cups Shredded Sharp Cheddar Cheese
• 1/3 cup Chopped Pickled Jalapenos
• 2 tbsp Chopped Green Onions
• 1/2 tsp Garlic Powder

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, milk, and melted butter until mostly smooth.

Step 3

Whisk the flour, baking powder, baking soda, salt, and garlic powder in a large bowl. Add 1 cup of cheddar, the jalapenos, and green onions, then toss until evenly coated.

Step 4

Fold the cottage cheese mixture into the dry ingredients just until no flour pockets remain. Avoid overmixing so the baked bread stays tender.

Step 5

Spread the batter in the prepared pan and sprinkle the remaining cheddar over the top.

Step 6

Bake for 45 to 52 minutes, until golden and a tester inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes.

Step 7

Transfer the bread to a wire rack and let it cool for at least 30 minutes before serving.

Quick Tips

Blend the Cottage Cheese Until Smooth

Small curd cottage cheese still has visible lumps, so take the time to blend it with the eggs, milk, and butter until it’s mostly smooth.

From my experience, a few tiny specks are fine, but if you leave big curds in there you’ll get random wet pockets in the finished bread instead of an even, moist crumb.

A blender or food processor works best here, but an immersion blender in a tall cup gets the job done too.

Drain and Dry the Jalapenos

Pickled jalapenos hold a lot of liquid, and that extra moisture will make your batter soggy and slow down the baking.

After chopping them, press them between a couple of paper towels to squeeze out as much brine as you can before adding them in.

You’ll get a much better rise and cleaner texture, plus the flavor still comes through without watering down the batter.

Toss the Cheese in the Flour First

Before adding the wet mix, coat the cheddar, jalapenos, and green onions in the dry flour mixture like the steps show.

My favorite trick here is that the light flour coating keeps the cheese and add-ins from sinking to the bottom, so every slice has an even spread of goodies.

It also stops the cheese from clumping into one melted layer while it bakes.

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Quick Answers

How spicy is this bread and can I make it milder?

Since it uses pickled jalapenos, the heat is mild to medium and a bit tangy rather than sharp. The pickling process tames a lot of the fire, so most people find it pleasant and not overwhelming.

If you want it even milder, scoop out the seeds before chopping or cut the jalapenos down to a couple of tablespoons. For more kick, you can leave the seeds in or add a pinch of red pepper flakes.