Cottage Cheese Sun-Dried Tomato Basil Bread

If you like savory quick breads, this cottage cheese sun-dried tomato basil bread is one you should try. It comes together in one loaf pan and smells amazing while it bakes.

The cottage cheese is the real star here. I blend it smooth so it melts right into the batter and keeps every slice soft and moist.

It also adds a gentle richness without making the bread heavy. You get a tender crumb that holds up well to a little butter or a bowl of soup.

The sun-dried tomatoes and fresh basil bring a nice pop of flavor in every bite. The mozzarella and Parmesan add that warm, cheesy taste we all love.

You don’t need any fancy skills or special tools to make this. Just blend, mix, and bake.

Let me show you how simple it is to put this bread together at home.

Why I Love This Recipe

Bursting With Flavor – Every slice packs sweet sun-dried tomatoes, fresh basil, and savory cheese for a taste that feels like an Italian bakery.

Super Moist Texture – The cottage cheese keeps this bread soft and tender inside, so it never turns out dry or crumbly.

Good Amount Of Protein – Cottage cheese, eggs, and three cheeses give each slice a solid protein boost to keep you satisfied.

Simple To Make – You just blend, whisk, fold, and bake with no fancy skills or special equipment needed.

The Ingredients

• 1 1/4 cups Small Curd Cottage Cheese
• 2 Large Eggs
• 1/4 cup Whole Milk
• 1/4 cup Olive Oil
• 2 1/4 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Fine Salt
• 3/4 cup Chopped Oil-Packed Sun-Dried Tomatoes, Drained
• 3/4 cup Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Chopped Fresh Basil
• 1 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 olive oil until mostly smooth.

Step 3

Whisk the flour, baking powder, baking soda, salt, and garlic powder in a large bowl. Add the sun-dried tomatoes, mozzarella, Parmesan, and basil, reserving 2 tablespoons of Parmesan for the top.

Step 4

Fold the cottage cheese mixture into the dry ingredients just until evenly combined. The batter should be thick but easy to spread.

Step 5

Transfer the batter to the prepared pan, smooth the top, and sprinkle with the reserved Parmesan.

Step 6

Bake for 48 to 55 minutes, until golden and a tester inserted into the center comes out clean.

Step 7

Cool in the pan for 15 minutes, then transfer the bread to a wire rack. Let it cool for at least 30 minutes before serving.

Quick Tips

Blend the Cottage Cheese Until Smooth

The small curd cottage cheese needs to be blended until it’s mostly smooth before you mix it with the eggs, milk, and oil.

If you leave big lumps in there, you’ll get pockets of wet, curdy texture in the finished bread instead of a soft, even crumb.

A quick 30 seconds in a blender or food processor does the job perfectly.

Drain the Sun-Dried Tomatoes Well

Oil-packed sun-dried tomatoes hold a lot of extra oil, and if you skip draining them the batter turns greasy and the bread can bake up soggy.

I like to press them gently between a couple of paper towels after chopping to pull out the extra oil.

This also keeps the flavor bright instead of heavy.

Fold Gently and Stop Early

Once the wet mixture hits the dry ingredients, fold just until you don’t see any dry flour left.

Overmixing here makes the bread dense and tough because it works up the flour too much.

The batter should be thick and a little lumpy, and that’s exactly what you want.

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Quick Answers

Do I need to drain the sun-dried tomatoes well before adding them?

Yes, give them a good drain so you are not adding a lot of extra oil to the batter. Too much oil can make the bread greasy and slow to bake through.

A quick press with a paper towel after chopping helps soak up the leftover oil so your loaf turns out just right.