I can still remember the first time I pulled this warm, cheesy loaf from the oven — the crust was golden, the inside tender, and the cheese oozed out in the most comforting way. This simple Cheesy Bread is exactly the sort of thing you bake when you want a fast, satisfying side that feels special without fuss. It’s perfect for weeknight dinners, a cozy brunch, or to bring to a potluck where it will disappear fast. If you love pairing savory bread with loaded sides, try serving it alongside cheesy potato burritos for a seriously indulgent spread.
Why you’ll love this dish
This Cheesy Bread is the textbook comfort bake: minimal ingredients, short hands-on time, and reliably delicious results. It’s a quick bread that doesn’t need yeast, so there’s no rising time — just mix, pour, and bake. Kids love the gooey cheese, cooks love the speed, and hosts love that it travels well.
“We made this for a casual family dinner and everyone came back for seconds — cheesy, tender, and perfect with soup.” — a reader-style review
Reasons to try it:
- Fast: about 10 minutes active prep and 30–35 minutes baking.
- Budget-friendly: pantry staples plus a cup of cheese.
- Versatile: swap cheeses, add herbs, or stir in extras like jalapeño or bacon.
- Crowd-pleaser: great with soups, salads, or as a snack at parties.
How this recipe comes together
This recipe follows a classic quick-bread formula: dry ingredients (flour + baking powder + salt) are mixed first, cheese folded into the dry mix so it distributes evenly, then wet ingredients (milk, melted butter, and egg) are combined and added. The batter is thick but pourable; bake in a greased loaf pan until the top is golden and a toothpick comes out clean. Because the cheese is mixed into the batter, you’ll get pockets of melty goodness throughout the loaf.
What you’ll need
- 2 cups all-purpose flour (spoon and level for accuracy)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheese — cheddar or mozzarella (sharp cheddar for more flavor; mozzarella for stretch)
- 1 cup milk (whole milk gives the richest crumb; 2% works fine)
- 1/4 cup melted butter (cooled slightly)
- 1 large egg
Ingredient notes and substitutions:
- Flour: For a slightly lighter crumb, swap up to 1/2 cup of the flour for white whole wheat. For a gluten-free version, use a 1:1 gluten-free baking flour that includes xanthan gum (see Variations).
- Cheese: Use freshly shredded cheese rather than pre-shredded bagged cheese for better melt and texture — pre-shredded often contains anti-caking agents that affect melting.
- Milk: Buttermilk can add tang and tenderness — use the same volume, and reduce added salt by 1/4 teaspoon if very tangy.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined.
- Stir in 1 cup shredded cheese so the shreds are coated in the dry mix — this helps prevent them from sinking.
- In a separate medium bowl, whisk together 1 cup milk, 1/4 cup melted butter (slightly cooled), and 1 large egg until blended.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan and smooth the top. If desired, sprinkle a little extra cheese on top for a browned cheesy crust.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (no raw batter). If the top browns too fast, tent with foil after 20 minutes.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing. Cooling helps the crumb set and makes cleaner slices.
Best ways to enjoy it
Serve warm or at room temperature. This bread pairs beautifully with hearty soups (tomato basil, chili), salads, or as an accompaniment to a breakfast spread. For a Tex-Mex twist, serve alongside loaded potatoes or tacos — it complements savory fillings like the comfort of cheesy taco potatoes nicely. Slice thick for sandwiches, or thinner for dipping into stews and sauces.
Presentation ideas:
- Serve with softened herb butter or garlic butter.
- Top slices with a smear of pesto and a sprinkle of parmesan for a simple appetizer.
- Make mini open-faced toasts topped with avocado and a fried egg for brunch.
Storage and reheating tips
- Room temperature: Wrapped tightly in plastic wrap or stored in an airtight container, the bread will keep well for 1–2 days.
- Refrigerator: To extend life, refrigerate for up to 4 days; bring to room temperature or reheat before serving.
- Freezing: Slice and wrap portions in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge or at room temperature, then reheat.
- Reheating: Warm slices in a 350°F (175°C) oven for 8–10 minutes, or toast slices in a toaster oven. Microwaving works for quick warming but can soften crusts.
Food safety note: Because the egg is fully cooked during baking, the loaf is safe to store and eat once cooled. Always cool completely before sealing to avoid condensation and soggy crust.
Pro chef tips
- Don’t overmix: Stir just until combined. Overworking the batter develops gluten and yields a denser loaf.
- Cheese distribution: Toss shredded cheese in the dry mix so it’s evenly dispersed and less prone to sinking.
- Grate your own cheese: Freshly shredded cheese melts better and tastes fresher than pre-shredded.
- Butter temperature: Melted butter should be warm, not piping hot, when mixed with the egg so you don’t cook the egg.
- Pan choice: A metal loaf pan browns faster; glass pans may require a few extra minutes. Start checking at 30 minutes.
- Add-ins: Fold in mix-ins sparingly (about 1/2 to 3/4 cup total) to avoid weighing down the batter.
Creative twists
- Herb & garlic: Add 1–2 teaspoons of dried Italian seasoning and 1 minced garlic clove or 1/2 teaspoon garlic powder.
- Bacon and chive: Fold in 1/2 cup cooked crumbled bacon and 2 tablespoons chopped chives.
- Spicy jalapeño-cheddar: Stir in 1 diced jalapeño (seeds removed for mild heat) and use pepper jack or sharp cheddar.
- Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum and follow the same measurements; texture will be slightly different.
- Vegan-ish: Replace milk with unsweetened plant milk, use a flax egg (1 tbsp ground flax + 3 tbsp water, rested), and a good melting vegan cheese — expect more crumbly texture.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 8–12 minutes. Bake time is 30–35 minutes, so plan for roughly 45 minutes total including short cooling time.
Q: Can I use self-rising flour instead of all-purpose?
A: If using self-rising flour, omit the baking powder and reduce added salt. Self-rising already contains leavening and salt, so the texture will be comparable if adjusted.
Q: Will the cheese make the bread greasy?
A: Using about 1 cup of cheese yields pockets of melty flavor without excessive grease. Use a medium-fat cheese and freshly shredded pieces to avoid excess oil. If you add greasy mix-ins (lots of bacon or very oily cheeses), blot them slightly before stirring in.
Q: Can I make these as muffins instead of a loaf?
A: Yes. Grease a muffin tin and divide the batter into 8–10 cups. Reduce baking time to about 18–22 minutes and test with a toothpick.
Q: Is this safe for kids and pregnant people?
A: Yes — the egg is fully cooked during baking, which renders it safe. As always, use pasteurized dairy if you have specific dietary or medical concerns.
If you want any variations converted into a printable recipe card or a version scaled for muffins or mini-loaves, tell me which and I’ll write it out.
Cheesy Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheese Cheddar or mozzarella; choose sharp cheddar for more flavor.
Wet Ingredients
- 1 cup milk Whole milk gives the richest crumb; 2% works fine.
- 1/4 cup melted butter Should be cooled slightly.
- 1 large egg
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
- Stir in the shredded cheese so the shreds are coated in the dry mix.
- In a separate medium bowl, whisk together the milk, melted butter, and egg until blended.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined, avoiding overmixing.
- Transfer the batter to the prepared loaf pan and smooth the top. Optionally, sprinkle extra cheese on top.
Baking
- Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.