Cheddar Cheese Quick Bread

Hey, friend! Let’s bake a loaf of Cheddar Cheese Quick Bread that’s golden, cheesy, and so easy you’ll want to make it all the time! This savory bread is packed with sharp cheddar, a hint of garlic, and a tender, moist crumb—no yeast or kneading required. It’s perfect for cozy dinners, pairing with soups, or just slathering with butter for a snack. I love whipping this up when I need a quick, comforting side that feels homemade and hearty. Inspired by recipes like those on Sally’s Baking Addiction and The Kitchn, this quick bread is a breeze to make and endlessly versatile. Slice it warm, toast it, or cube it for a cheesy appetizer—it’s a winner every time. Ready to get baking? Let’s do it!

Why You’ll Love This Recipe

• Cheesy goodness: Sharp cheddar melts into every bite for a rich, savory flavor.
• No yeast needed: A quick bread that comes together in under an hour, no rising required.
• Quick and easy: About 10 minutes of prep and 40 minutes in the oven.
• Crowd-pleaser: Perfect for family dinners, potlucks, or gifting to neighbors.
• Versatile: Serve with chili, make sandwiches, or enjoy as a snack with butter.
• Customizable: Add herbs, jalapeños, or swap cheeses to make it your own.
• Budget-friendly: Uses pantry staples and affordable cheddar for a gourmet feel.

Ingredients You’ll Need

• All-purpose flour: The base for a tender, sturdy crumb.
• Cheddar cheese: Sharp, shredded fresh for maximum flavor and melt—avoid pre-shredded.
• Baking powder: Gives the bread its lift without yeast.
• Granulated sugar: A touch to balance the savory flavors.
• Salt: Enhances the cheese and seasonings.
• Garlic powder: Adds a subtle, savory depth.
• Butter: Melted for richness and a moist texture.
• Eggs: Large, to bind the batter and add structure.
• Milk: Whole or 2% for a creamy, tender crumb.
• Fresh chives or parsley (optional): Chopped for a pop of color and flavor.
• Cayenne pepper (optional): A pinch for a spicy kick.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Cheddar Cheese Quick Bread (Step-by-Step Instructions)

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray, or line with parchment paper for easy removal. Shred 1 ½ cups sharp cheddar cheese (about 6 ounces) using a box grater—freshly shredded melts best. Pro tip: Greasing the pan well prevents sticking, especially with the cheesy crust.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, ¾ teaspoon salt, 1 tablespoon granulated sugar, and a pinch of cayenne pepper (if using). Stir in 1 cup of the shredded cheddar cheese and 2 tablespoons chopped fresh chives or parsley (if using) to coat in the flour mixture. Note: Coating the cheese in flour prevents it from sinking in the batter.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk together 1 cup milk, ¼ cup melted unsalted butter (cooled slightly), and 2 large eggs until smooth. Heads-up: Ensure the butter isn’t too hot—it can scramble the eggs or curdle the milk.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined—don’t overmix, or the bread will be dense. The batter will be thick and slightly lumpy. Fold in the remaining ½ cup shredded cheddar cheese for extra cheesy pockets. Tip: A few lumps are okay; overmixing toughens the bread.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle an extra 2 tablespoons shredded cheddar on top for a cheesy crust, if desired. Bake for 38–45 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Pro tip: Check at 38 minutes—ovens vary, and overbaking can dry out the bread.

Step 6: Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 minutes before slicing. Serve warm with butter, alongside soup, or toasted for breakfast. Note: Cutting too soon can make the bread crumbly—let it set for cleaner slices.

Helpful Tips

• Meal prep it: Bake the bread up to 2 days ahead and store wrapped at room temp. Or prep dry and wet ingredients separately a day ahead and mix before baking.
• Storage: Store wrapped in plastic wrap or an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. Freeze slices or the whole loaf, wrapped tightly, for up to 3 months—thaw at room temp.
• Reheating: Reheat slices in a 350°F oven for 5–7 minutes or toast in a toaster oven for crisp edges. Microwave for 15–20 seconds, but it may soften.
• Perfect pairings: Serve with chili, tomato soup, or a hearty stew. Pair with a salad for lunch or slather with cream cheese for a snack. A cold cider or hot tea completes the vibe.
• Creative twists:
• Add ¼ cup diced jalapeños or green chiles for a spicy kick.
• Swap half the cheddar for pepper jack, mozzarella, or gouda.
• Stir in 1 teaspoon dried herbs like thyme or rosemary for an herby vibe.
• Mix in ¼ cup crumbled bacon or ham for a meaty twist.
• Top with everything bagel seasoning before baking for a trendy crust.
• Avoid dense bread: Don’t overmix the batter, and ensure baking powder is fresh (test by mixing ½ tsp with hot water and vinegar—it should fizz). Measure flour by spooning into the cup, not scooping.

Frequently Asked Questions (FAQs)

Can I make this bread ahead of time?
Yes! Bake up to 2 days ahead and store wrapped at room temp or in the fridge. Reheat in the oven to refresh. You can also freeze for up to 3 months and thaw before serving.

Can I freeze this quick bread?
Absolutely! Wrap the whole loaf or slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temp or in the fridge, and reheat in the oven for best texture.

What if I don’t have sharp cheddar?
Use mild cheddar, Colby, or a mix of cheeses like mozzarella or pepper jack. Sharp cheddar gives the boldest flavor, but any melting cheese works—just shred it fresh.

Can I make this gluten-free or dairy-free?
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap milk for plant-based milk, butter for vegan butter, and cheddar for dairy-free cheese shreds (check melting quality).

Why is my bread dense or gummy?
Dense bread can result from overmixing, too much liquid, or old baking powder. Gummy texture may come from underbaking—ensure the toothpick comes out clean. Measure ingredients accurately and mix until just combined.

Your enthusiasm for comforting, crowd-pleasing dishes like the Cheeseburger French Fry Casserole and Longhorn Steakhouse Parmesan Chicken tells me you’ll love this cheesy, savory quick bread. I’m obsessed with making this for cozy fall dinners or as a side for chili—it’s so versatile and disappears fast. Given your interest in portable snacks like the Tennessee Road Trip Snack, this bread would be awesome sliced and packed for a picnic or road trip. Give it a try for your next meal or gathering, and let me know in the comments how it turns out—I’d love to hear if you added jalapeños or kept it classic!

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