This cheddar cheese quick bread feels like a warm hug from the oven. It smells of toast and melted cheese, and it is simple to make. This loaf has a golden crust, soft crumb, and a strong cheddar taste that makes it a crowd-pleaser at weekday dinners and holiday tables.
I am sharing the Irresistibly Easy Cheddar Cheese Quick Bread, a recipe that mixes quick bread ease with bold, savory flavor. It bakes fast, needs no yeast, and pairs well with soup, salads, or a simple pasta night. If you enjoy quick, cheesy bakes, you might also like this banana bread cookies recipe for another easy treat.
Get ready to warm the kitchen and impress friends, even if you call yourself a busy baker.
how to prepare Irresistibly Easy Cheddar Cheese Quick Bread
Ingredients,
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon black pepper, optional
- 1 cup sharp cheddar cheese, grated
- 1/2 cup butter, melted and cooled, or 1/2 cup oil
- 1 cup milk or buttermilk
- 2 large eggs
- 1 to 2 tablespoons chopped fresh chives or green onion, optional
Directions,
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, mix flour, baking powder, salt, baking soda, and pepper.
- Stir in the grated cheddar, tossing it in the dry mix so the cheese does not sink.
- In another bowl, beat the eggs, then add milk and melted butter. Mix until smooth.
- Pour the wet mix into the dry mix and stir just until you see no dry flour. Do not overmix.
- Fold in chives if you use them. Spoon the batter into the prepared loaf pan and smooth the top.
- Bake 45 to 55 minutes, until a toothpick in the center comes out clean and the top is golden.
- Let the loaf cool 10 minutes in the pan, then turn it out onto a rack to cool more. Slice and serve warm or at room temp.
Why You’ll Love Irresistibly Easy Cheddar Cheese Quick Bread
- Fast and simple, it rises without yeast, so you can make it any day.
- Cheddar gives a rich, tangy flavor that works with many meals.
- The crumb is moist and holds up to butter, jam, or a slice of ham.
- You can change the cheese type, add herbs, or mix in cooked bacon for variety.
- It is great warm from the oven, and it keeps well for a day or two.
tips for success
- Grate the cheese fresh for better melt and flavor.
- Do not overmix the batter, or the bread can turn dense. Mix until the flour disappears.
- If you use pre-shredded cheese, expect a tiny change in texture because of anti clump agents.
- Use buttermilk for extra tang and a tender crumb.
- Check the loaf at 45 minutes, ovens vary, and test with a toothpick.
Serving Suggestions
- Serve warm with butter or a smear of cream cheese.
- Pair with tomato soup, chili, or a green salad for an easy meal.
- Make halves into sandwiches with sliced turkey or ham.
- Offer as a side at brunch with scrambled eggs and fruit.
FAQs
Q: Can I make this bread ahead of time,
A: Yes, bake and cool fully, then wrap in foil. It stays good at room temp for one day, or in the fridge for three days. Warm it before serving.
Q: Can I freeze the bread,
A: Yes, wrap slices or the whole loaf tight in plastic and foil, freeze up to three months. Thaw in the fridge or at room temp and reheat.
Q: Can I add mix ins like bacon or jalapeno,
A: Yes, cooked bacon, diced jalapeno, or cooked onion work well. Fold them in gently so the batter stays light.
Q: Can I make muffins instead of a loaf,
A: Yes, divide batter into a greased muffin tin and bake 18 to 22 minutes until a toothpick is clean.
Conclusion
This Irresistibly Easy Cheddar Cheese Quick Bread is a simple, savory loaf that lifts any meal with cheddar flavor and quick bread ease. For another savory twist that uses bacon and dried fruit, see the Bacon-Cheddar Quick Bread with Dried Pears recipe for inspiration and a delicious variation.
Cheddar Cheese Quick Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a bowl, mix flour, baking powder, salt, baking soda, and pepper.
- Stir in the grated cheddar, tossing it in the dry mix so the cheese does not sink.
- In another bowl, beat the eggs, then add milk and melted butter. Mix until smooth.
- Pour the wet mix into the dry mix and stir just until you see no dry flour. Do not overmix.
- Fold in chives if using. Spoon the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, until a toothpick in the center comes out clean and the top is golden.
- Let the loaf cool for 10 minutes in the pan, then turn it out onto a rack to cool more.
- Slice and serve warm or at room temperature.
