Apricot Cottage Cheese Bran Bread

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“I saw a recipe calling for these three foods stacked together for breakfast.I decided this would be the perfect ingredients for a quick breakfast bread since my family would not find cottage cheese appealing for breakfast.There is plenty of energy producing nutrients in this bread or muffins. I blend the cottage cheese first so it is not lumpy.”
12 muffins

Ingredients Nutrition

  • Wet Ingredients
  • 473.18 ml cottage cheese, blended
  • 2 eggs
  • 78.78 ml vegetable oil
  • 236.59 ml dried apricot, diced
  • Dry Ingredients
  • 473.18 ml all-bran cereal or 473.18 ml Special K cereal
  • 473.18 ml flour
  • 177.44 ml brown sugar
  • 7.39 ml baking soda
  • 2.46 ml salt
  • Last Ingredient
  • 4.92 ml vanilla
  • Pam cooking spray


  1. In medium bowl mix the wet ingredients together. Set aside.
  2. In large mixing bowl mix the dry ingredients together.
  3. Add the wet ingredients into the dry. Fold in gently.
  4. Add the vanilla and fold in gently.
  5. Preheat oven 375°F.
  6. Spray Pam in glass baking pan or bread pan.
  7. Gently pour and spread into pan.
  8. You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
  9. Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
  10. Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
  11. Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.

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