Cheddar Quick Bread

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Cheddar Quick Bread Recipe

  • Prep time: 10 minutes

  • Cook time: 45–50 minutes

  • Total time: 1 hour

  • Servings: 10–12 slices

Ingredients

  • 3 cups All-purpose flour

  • 1 tbsp Baking powder

  • 1 tsp Salt

  • 1/4 tsp Garlic powder (optional, but recommended)

  • 1/4 tsp Black pepper

  • 1 ½ cups Sharp cheddar cheese, shredded (freshly grated is best)

  • 1 cup Whole milk

  • 1/3 cup Unsalted butter, melted and cooled

  • 1 large Egg, beaten

Instructions

  1. Preheat & Prep: Heat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray.

  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and pepper. Stir in the shredded cheese until the strands are coated in flour (this prevents them from sinking).

  3. Mix Wet Ingredients: In a separate medium bowl, whisk the milk, melted butter, and egg until combined.

  4. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until moistened. Do not overmix! The batter should be thick and slightly lumpy.

  5. Bake: Spread the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice while slightly warm for the best experience.

Nutritional Information (Per Slice)

Estimated values based on 12 slices.

Nutrient Amount
Calories 245 kcal
Total Fat 12g
Saturated Fat 7g
Cholesterol 45mg
Sodium 380mg
Carbohydrates 26g
Protein 8g

Tips for Success

  • Grate Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your bread dry. Grating a block of sharp cheddar by hand ensures maximum meltiness.

  • The “Lumpy” Rule: Quick bread is like muffin batter. If you stir until the batter is perfectly smooth, the bread will be tough and rubbery. Stop as soon as you see no more dry flour.

  • Add-ins: Feel free to stir in 2 tablespoons of chopped chives, jalapeños, or cooked bacon bits for an extra flavor kick.

Benefits of this Recipe

  • Time-Efficient: Goes from pantry to oven in 10 minutes.

  • High Protein: Compared to sweet quick breads (like banana or pumpkin), the cheese and milk provide a decent protein boost per slice.

  • Versatile: It pairs perfectly with beef stew, chili, or simply toasted with more butter for breakfast.

Q&A

Q: Can I use different types of cheese?

A: Absolutely! Gruyère, Pepper Jack, or Smoked Gouda work beautifully. Just ensure they are semi-hard cheeses that melt well.

Q: My bread didn’t rise much. What happened?

A: Check your baking powder. If it’s older than 6 months, it might be expired. Also, ensure you didn’t overmix the batter, which can deflate the air bubbles.

Q: How do I store leftovers?

A: Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. It toasts up beautifully in a toaster oven!

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