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Cottage Cheese Loaf

Cottage Cheese Loaf

"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

1 h 25 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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 fo...

Most helpful critical review

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.

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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 fo...

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

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 wa...

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 ...

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 loa...

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.

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 ...

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