High-Protein Cranberry Nut Loaf
A delightful blend of tangy cranberries, creamy cheeses, and crunchy nuts packed with protein, perfect for breakfast, snacks, or light lunches.
Servings: 8 slices
Calories: 210kcal
Ingredients
Wet ingredients
- 3 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup low-fat plain Greek yogurt
Dry ingredients
- 1 1/2 cups flour (all-purpose or gluten-free)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cheeses and mix-ins
- 5 ounces feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper.
- In a blender, combine the eggs and cottage cheese. Blend until smooth, about 30 seconds.
- Transfer this mixture to a large mixing bowl. Add in the Greek yogurt and whisk until thoroughly blended.
- Next, add the flour, baking powder, and salt into the bowl. Mix well to combine all the dry ingredients.
- Fold in the crumbled feta and shredded mozzarella cheese into the batter until evenly distributed.
- Gently stir in the dried cranberries and chopped walnuts, ensuring they are well incorporated.
- Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
Baking
- Bake in the preheated oven for 40 to 50 minutes. It's done when a toothpick inserted into the center comes out clean. If the top gets too brown, simply cover it with aluminum foil.
- Once baked, allow the loaf to cool to room temperature in the pan before slicing and serving.
Notes
This loaf is delightful served warm or at room temperature. Slice it plain, or spread with butter. Pairs well with herbal tea or fresh fruit juice. Garnish with nuts or cranberries for an added touch.