Cottage Cheese Loaf

Rating: 4.42 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

By Carol
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

    Advertisement

  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
237.1 calories; 6.6 g protein; 41.4 g carbohydrates; 49.3 mg cholesterol; 329.6 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Josie
Rating: 5 stars
05/21/2006
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. Read More
Helpful
(20)

Most helpful critical review

Sheri S.
Rating: 3 stars
04/20/2011
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. Read More
Helpful
(4)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Josie
Rating: 5 stars
05/21/2006
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. Read More
Helpful
(20)
MACKALLEN
Rating: 5 stars
03/20/2004
Another winner Carol! I made 12 muffins out of this six with raisins. I baked them for 35 minutes. Sweet and yummy. Read More
Helpful
(14)
pomplemousse
Rating: 4 stars
12/29/2009
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. Read More
Helpful
(7)
Advertisement
Stephanie Collins
Rating: 5 stars
06/22/2010
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! Read More
Helpful
(6)
Vika
Rating: 5 stars
07/21/2011
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. Read More
Helpful
(4)
Sheri S.
Rating: 3 stars
04/20/2011
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. Read More
Helpful
(4)
Advertisement
Annie
Rating: 5 stars
08/08/2017
Lovely I have made this twice second time using 3/4 cup of sugar instead of a cup and used home made candied orange peel. Delish will definitely make again. Read More
this&that
Rating: 3 stars
05/30/2014
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. Read More
JillDragon
Rating: 3 stars
04/06/2017
I found the texture to be rather strange - chewy and slightly spongy perhaps due to the extra egg and lack of any fats. The flavour is nice though and it's good warmed up with a bit of butter. Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/09/2020