Quick-Bread Stollen

To make stollen: Preheat oven to 350°F. Coat a baking sheet with cooking spray.

Place flour, orange (or lemon) peel, baking powder, salt and nutmeg in a food processor; process until the peel is finely ground. Transfer to a large mixing bowl. Stir in raisins, currants and almonds; set aside.

Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts; process until very smooth.

Make a well in the center of the dry ingredients. Pour in the cottage-cheese mixture and stir with a wooden spoon until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, dust with flour and knead several times to make a smooth dough.

Pat the dough into an oval about 10 inches by 8 1/2 inches. With the side of your hand, press a line into the dough just above the imaginary 10-inch line that bisects the dough horizontally. Using a wide metal spatula, lift and fold the smaller section over the larger section. Carefully transfer the stollen to the prepared baking sheet.

To glaze & bake stollen: Brush oil over the top. Sprinkle with sugar. Bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Transfer to a rack and let cool slightly. Slice and serve warm.