2-Ingredient Cottage Cheese Bread
A cool, leaf-strewn evening and the smell of something warm in the oven — that’s how this loaf became a fall favorite in my kitchen.
Introduction
There’s a comforting simplicity to 2-Ingredient Cottage Cheese Bread that makes it a reader favorite: just cottage cheese and self-rising flour come together into a tender, golden loaf that tastes like home. If you love seasonal baking but want something quick and satisfying, this recipe delivers. For a close comparison and more photos, take a look at our easy cottage cheese bread recipe which illustrates the same technique with lovely variations.
Ingredients
You only need two main ingredients for the classic version — plus a few optional add-ins if you want to dress it up.
- 1 1/2 cups self-rising flour
- 1 1/2 cups full-fat cottage cheese
Optional (but nice):
- 1–2 tablespoons sugar or honey (for a slightly sweet loaf)
- 1/2 teaspoon salt (if your flour is low-sodium)
- 1 teaspoon cinnamon (sweet version) or 1 tablespoon chopped fresh herbs (savory version)
Why this works: the cottage cheese adds moisture and tenderizes the crumb while the self-rising flour provides lift without extra mixing.
Equipment
- Mixing bowl
- Wooden spoon or spatula
- 9×5-inch loaf pan (or small cast-iron skillet)
- Parchment paper (optional)
Step-by-step instructions
This 2-Ingredient Cottage Cheese Bread is beginner-friendly — just follow these simple steps.
- Preheat and prepare
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine ingredients
- In a large bowl, stir together the self-rising flour and cottage cheese until just combined. If you’re using any optional sugar, salt, or spices, add them now. The batter will be thick and slightly lumpy — that’s perfect.
- Transfer and smooth
- Spoon the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to settle the mixture.
- Bake
- Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool and slice
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cooling helps the crumb set and makes slicing easier.
Tips for success
These tips will help you get a consistent, lovely loaf every time.
- Measure flour accurately: spoon and level or weigh your flour to avoid a dry loaf.
- Don’t overmix: stir until ingredients are just combined to keep the bread tender.
- Test for doneness: a toothpick should come out clean; if not, bake another 5–10 minutes.
- Use full-fat cottage cheese for the best texture and flavor.
- If the batter seems too wet (humidity varies), add a tablespoon of flour at a time until it holds its shape.
If you enjoy using cottage cheese in other quick bakes, try making pancakes with the same idea — these banana cottage cheese pancakes are a great way to use extra dairy and make a cozy breakfast.
Possible variations
This basic loaf is a canvas for seasonal flavors and dietary needs.
- Gluten-free version: Substitute a 1:1 gluten-free self-rising flour blend. If your blend isn’t self-rising, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour.
- Sweet streusel topping: Mix 1/4 cup brown sugar, 2 tablespoons melted butter, and 1/4 cup flour; sprinkle over the top before baking for a crunchy finish.
- Savory herb loaf: Stir in 1 tablespoon chopped rosemary or thyme and 1/2 cup grated cheese for a savory side to soups.
- Add-ins: Fold in 1/2 cup chopped nuts, dried fruit, or chocolate chips for seasonal variations.
For a fun dessert pairing or to use leftover cottage cheese, consider serving this bread with a chilled scoop of chocolate cottage cheese ice cream — it’s an unexpected treat.
Storage recommendations
Keep your loaf fresh with these storage tips.
- Room temperature: Store loosely covered at room temperature for up to 2 days.
- Refrigerator: Wrap tightly in plastic or place in an airtight container for up to 5 days.
- Freezing: Slice the cooled loaf, wrap individual slices in plastic, and freeze for up to 3 months. Thaw at room temperature or toast slices straight from frozen.
Conclusion
This 2-Ingredient Cottage Cheese Bread is perfect for bakers who want a simple, seasonal loaf without fuss. Whether you slice it for a cozy breakfast, serve it with soup, or turn it into an afternoon snack, this easy recipe will become one of your go-to fall comforts.
Frequently Asked Questions
Q: What is 2-Ingredient Cottage Cheese Bread made of?
A: The basic 2-Ingredient Cottage Cheese Bread uses cottage cheese and self-rising flour. Optional seasonings or add-ins can be added, but those two ingredients are the foundation.
Q: Is 2-Ingredient Cottage Cheese Bread healthy?
A: It can be a wholesome choice — cottage cheese adds protein and calcium, and the loaf is lower in fat than many enriched breads if you use lower-fat cottage cheese. Adjust add-ins for your dietary goals.
Q: Can I freeze 2-Ingredient Cottage Cheese Bread?
A: Yes. Slice the cooled loaf, wrap slices individually, and freeze for up to 3 months. Thaw at room temperature or toast frozen slices.
Q: Can I make 2-Ingredient Cottage Cheese Bread gluten-free?
A: Absolutely. Use a gluten-free self-rising flour blend, or make your own by mixing a gluten-free all-purpose flour with baking powder and salt as described above.
2-Ingredient Cottage Cheese Bread
Ingredients
Main Ingredients
- 1.5 cups self-rising flour
- 1.5 cups full-fat cottage cheese Full-fat recommended for best texture.
Optional Add-ins
- 1-2 tablespoons sugar or honey For a slightly sweet loaf.
- 0.5 teaspoon salt Add if using low-sodium flour.
- 1 teaspoon cinnamon For a sweet version.
- 1 tablespoon chopped fresh herbs For a savory version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, stir together the self-rising flour and cottage cheese until just combined. Add any optional sugar, salt, or spices if using.
Transfer and Bake
- Spoon the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to settle the mixture.
- Bake for 40-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent it loosely with foil.
Cooling
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.