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–+ servings

Cottage Cheese Sun-Dried Tomato Basil Bread

This savory loaf is packed with cheesy flavor and bright basil. It bakes up soft, golden, and perfect for any table.
Cottage Cheese Sun-Dried Tomato Basil Bread
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 10 slices
Calories 245 kcal
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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

Equipment

  • loaf pan
  • blender

Instructions 

  • 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.
  • Blend the cottage cheese, eggs, milk, and olive oil until mostly smooth.
  • 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.
  • Fold the cottage cheese mixture into the dry ingredients just until evenly combined. The batter should be thick but easy to spread.
  • Transfer the batter to the prepared pan, smooth the top, and sprinkle with the reserved Parmesan.
  • Bake for 48 to 55 minutes, until golden and a tester inserted into the center comes out clean.
  • 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.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 25gProtein: 11gFat: 11g
Course Side Dish
Cuisine Italian
Keyword cottage cheese, high protein, savory bread, sun-dried tomato bread

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