Here’s a super easy and flavorful recipe for Cheddar Quick Bread — no yeast, no rise time, just mix, pour, and bake. It’s savory, cheesy, and perfect as a side for soups, chili, or breakfast with butter and eggs.
🧀 Cheddar Quick Bread
Ingredients (Makes 1 loaf)
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/2 tsp garlic powder (optional)
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1/4 tsp black pepper
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1 1/2 cups shredded sharp cheddar cheese
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1 cup milk (whole or 2%)
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1/3 cup sour cream or plain yogurt
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1 large egg
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1/4 cup unsalted butter, melted (plus more for brushing)
🔪 Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, salt, garlic powder, and pepper. Stir in 1 cup of the cheddar cheese (reserve 1/2 cup for topping). -
Mix wet ingredients:
In another bowl, whisk together milk, sour cream, egg, and melted butter until smooth. -
Combine:
Pour wet mixture into the dry ingredients. Stir just until combined (do not overmix). -
Pour & top:
Spread batter evenly in the prepared loaf pan. Sprinkle the remaining 1/2 cup cheese on top. -
Bake:
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and cheesy. -
Cool:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Brush with melted butter for extra richness (optional).
🧄 Variations & Add-ins:
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Add 1–2 tbsp chopped chives or green onions
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Mix in crumbled bacon, jalapeños, or sun-dried tomatoes
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Use a combo of cheeses (cheddar + Parmesan or Gruyère)
🧊 Storage:
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Store wrapped at room temp for 2 days or refrigerate up to 5 days.
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Freezes well — slice and wrap individually for easy reheating.
Would you like a gluten-free, keto, or cast-iron skillet version?