High-Protein Strawberry Loaf That Stays Moist for Days (No Flour Needed)
A flourless, high-protein loaf that's naturally sweetened with fruit and stays impossibly moist for days. Cottage cheese and eggs create a tender crumb, while pockets of jammy strawberry make every slice a little different. Perfect for breakfast, snack, or a care package.
Equipment
- 9x5 loaf pan
- Blender or food processor
- Large Mixing Bowl
- Rubber spatula
- Parchment Paper
- Wire cooling rack
Ingredients
- 1 cup cottage cheese (full-fat or 2%)
- 3 large eggs, room temperature
- 1 cup fresh or frozen strawberries, chopped
Dry Ingredients
- 3/4 cup almond flour (or oat flour for nut-free)
- 1 tsp baking soda
- Pinch of salt
Sweetener & Flavor
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Line your loaf pan with parchment paper, leaving overhang on the long sides.
- Blend the base: In a blender, combine cottage cheese, eggs, honey (or maple syrup), vanilla, and almond extract. Blend until completely smooth, about 30 seconds.
- Mix the dry: In a separate bowl, whisk together almond flour (or oat flour), baking soda, and salt until no clumps remain.
- Combine: Pour the wet mixture into the dry mixture. Stir with a rubber spatula until just combined. Do not overmix.
- Fold in the berries: Gently fold in the chopped strawberries. If using frozen, add straight from the freezer and work quickly to avoid purple streaks.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift out using parchment overhang onto a wire rack. Cool completely before slicing — the texture sets as it cools.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. Place a paper towel in the container to absorb excess moisture (change on day 3). Freeze sliced for up to 2 months — wrap each slice in plastic wrap, then store in a freezer bag. Reheat in the toaster or microwave for 30 seconds.
Tips: Don't skip the blender step — lumpy cottage cheese ruins the texture. Check doneness at 35 minutes; every oven is different. For a prettier loaf, press a few reserved strawberry slices into the top before baking.