Cottage Cheese Loaf Recipe - Allrecipes.com
Cottage Cheese Loaf Recipe
  • READY IN ABOUT hrs

Cottage Cheese Loaf

Recipe by  

"This is a good way to use up the last of your cottage cheese and is good served with salads or fruit luncheon. The flavor enhances from the peel."

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Ingredients Edit and Save

Original recipe makes 1 -9x5x3 inch loaf Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Smooth cottage cheese in a blender or force through strainer. Put into bowl. Beat in sugar. Add eggs one at a time, beating well after each addition. Set aside.
  3. Measure flour, baking powder, soda, salt, walnuts, and mixed peel into a second bowl. Mix together well. Pour into first bowl. Stir to moisten. Scrape into greased 9x5x3 inch loaf pan.
  4. Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool for 10 minutes before turning out to finish cooling on rack. Wrap well. Serve with butter.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2006

I too made this into muffins, and it was great. I omitted the candied peel and instead added raisins to half and dried cranberries to half. I used more nuts and fruit than the recipe called for. It made twelve big regular-sized muffins and probably would have made seven or eight large muffins. We liked them a lot, cold or warm. Very hearty and a great way to use up cottage cheese that's getting old.

 
Most Helpful Critical Review
Apr 19, 2011

I made the loaf into fifteen muffins and added cinnamon and nutmeg to the batter as others suggested. Unfortunately, I found the muffins to be quite plain, so I won't be making them again.

 
Mar 20, 2004

Another winner, Carol! I made 12 muffins out of this, six with raisins. I baked them for 35 minutes. Sweet and yummy.

 
Dec 29, 2009

Not bad. I'd like a bit more flavor to this--maybe some cinnamon, or nutmeg. This is a heavy, dense quick bread. I see why the other two reviewers made it into muffins--they'd be good that way. I don't have mixed fruit peel, so I just put in the same amount of lemon peel. It worked just fine, although I suppose it would be better with mixed, as there'd be more flavors that way. An hour at 350 was perfect. Thanks for the recipe.

 
Jun 22, 2010

This was a hit! I swapped out all-purpose flour for whole wheat, added a 3rd teaspoon of baking powder (due to the flour change), omitted the salt, and in place of the candied mixed fruit peel I just used a teaspoon each of dried orange and lemon peel, plus a teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a 1/2 cup of raisins. Great stuff! Thanks so much!

 
Jul 21, 2011

Instead of putting mixed fruit peel, I put dried raisins and blueberries. When this loaf was ready, I cut it in half (between the hot dog style) and spread cream cheese on the insides of the loaf. It tasted soooo good.

 
May 30, 2014

I substituted raisins for the candied mixed fruit peel and baked as muffins, but otherwise followed the recipe to the letter. My children really liked these and I did too, but... I think they are missing -something, perhaps spice. I'm thinking nutmeg or cinnamon, maybe chinese five spice. They definitely have a beautiful texture and sponge to them which would be a shame to pass up. I will most likely make these again, but add some spice to help them fulfill their potential.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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