Cheddar Cheese Quick Bread
Introduction
Cheddar Cheese Quick Bread is the ultimate answer for anyone craving homemade bread without waiting hours for dough to rise. Bursting with sharp cheddar flavor, it’s a savory loaf with a rich, tender crumb – all made without yeast. This bread is perfect as a snack, side dish, or toasted for breakfast, making every meal just a little bit more special.
What sets this recipe apart is how effortlessly it comes together with pantry staples and a few simple steps. No kneading, no proofing, just straight-from-the-oven comfort ready within the hour.
Why You’ll Love Cheddar Cheese Quick Bread
The appeal of this bread lies in its versatility and unmistakable cheesy goodness. The combination of flavorful cheddar and gentle hints of garlic and herbs creates a loaf that’s just as delicious served warm with a pat of butter as it is dipped in soup. This recipe is reliable and forgiving – perfect for novice bakers or for those spontaneous moments when you want fresh bread, fast.
Prepping & Mixing the Ingredients
Start by shredding your cheddar cheese fresh off the block – it melts better than pre-shredded varieties and infuses the bread with unbeatable flavor. For fast, even shredding, a tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can save you time and effort.
Combine your dry ingredients in a large bowl: all-purpose flour, baking powder, a touch of sugar, salt, and spices. In a separate bowl, whisk together milk, eggs, and melted butter until well-combined. Gradually fold the wet mixture into the dry until just combined to keep your crumb tender.
Getting the Perfect Bake
Line your loaf pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and guarantee easy removal after baking. Transfer the slightly thick batter into your pan, smoothing the top with a spatula. For the ultimate golden crust, sprinkle a little extra shredded cheddar over the loaf before baking.
If you want to check doneness with complete confidence, use the ThermoPro TP19H Digital Meat Thermometer – the loaf is ready when the center registers around 200°F.
Serving and Storing Your Cheddar Cheese Quick Bread
Allow the bread to cool for at least 15 minutes before slicing. A serrated knife will yield the cleanest cuts. Serve warm, topped with butter, or alongside a bowl of soup or salad – it’s especially convenient to pack slices into a Bentgo Salad Container for work or picnics.
Leftovers store well in Rubbermaid Brilliance Food Storage Containers, and the bread can be gently reheated or toasted for another round of melt-in-your-mouth deliciousness.
Nutritional Information and Serving Size
This recipe yields 10 generous slices. Each serving contains approximately 180–220 calories, 9g fat, and 7g protein (depending on the cheese and milk used). It’s a satisfying, savory option enjoyed in moderation.
Cheddar Cheese Quick Bread (Recap)
Cheddar Cheese Quick Bread is your go-to for fast, flavorful, homemade bread that delivers on both comfort and taste. With sharp cheddar flecks throughout a quick-rise batter, this loaf is delightfully simple but sure to impress.
Ingredients
Instructions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with Reynolds Kitchens Brown Parchment Paper Roll for easy removal and cleanup.
- In a large mixing bowl, whisk together flour, baking powder, sugar, salt, garlic powder, and dried herbs. Set aside.
- Shred the cheddar cheese using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even pieces that melt perfectly into the bread.
- In another bowl, combine milk, eggs, and melted butter. Add the wet mixture to the dry mixture, stirring gently until just incorporated. Do not overmix.
- Fold in 1 ½ cups of the shredded cheddar, reserving the rest to sprinkle on top. Pour the batter into the prepared loaf pan. Sprinkle remaining cheese evenly over the batter.
- Bake for 45-50 minutes until the top is golden and a ThermoPro TP19H Digital Meat Thermometer inserted in the center reads about 200°F, or a toothpick comes out clean.
- Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and cool an additional 15 minutes before slicing. Serve warm or at room temperature. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 3 days.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
